Description
This Lemon Garlic Chicken with Parmesan Herb Sauce is a vibrant and flavorful dish combining tender marinated chicken thighs, roasted baby Dutch potatoes, and crisp broccoli. Marinated in a zesty lemon garlic mix and baked to perfection, the chicken is topped with a creamy Greek yogurt Parmesan herb sauce that adds a refreshing and rich finish. It’s a wholesome, easy-to-make meal perfect for family dinners or casual entertaining.
Ingredients
Scale
For the Chicken and Vegetables
- 1 ½ – 2 pounds boneless skinless chicken thighs
- 1 pound baby Dutch potatoes, quartered or halved if very small
- 3 cups broccoli florets
- 1/3 cup olive oil
- 3 cloves garlic, minced
- 3 tablespoons freshly squeezed lemon juice
- 2 teaspoons lemon zest
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1/2 teaspoon sugar
For the Yogurt Parmesan Herb Sauce
- 1 cup Greek yogurt or sour cream
- 1/4 cup finely grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 tablespoon lemon juice
- 1 tablespoon chopped chives (optional)
- 1 tablespoon minced fresh dill (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/8 teaspoon black pepper
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) to prepare for roasting the chicken and vegetables.
- Prepare Marinade and Marinate Chicken: In a freezer-size sealable bag, combine olive oil, garlic, lemon juice, lemon zest, Dijon mustard, salt, pepper, dried basil, dried oregano, onion powder, paprika, ground cumin, dried thyme, and sugar to create the lemon garlic marinade. Add the chicken thighs to the bag, seal, and marinate for 20 minutes to infuse flavor.
- Prepare Baking Sheet: Line a large sheet pan with aluminum foil for easy cleanup and even baking.
- Roast Potatoes: Toss the quartered baby Dutch potatoes with some of the reserved marinade and sprinkle additional salt if needed. Spread them evenly on the lined sheet pan and roast in the preheated oven for 15 minutes.
- Add Broccoli and Chicken: After 15 minutes, add the broccoli florets and marinated chicken thighs onto the same sheet pan, arranging them evenly around the potatoes.
- Roast All Together: Return the sheet pan to the oven and bake for an additional 17 to 22 minutes, or until the chicken is cooked through and reaches the desired internal temperature (165°F/74°C).
- Prepare Yogurt Parmesan Herb Sauce: While the chicken and vegetables roast, whisk together Greek yogurt or sour cream, finely grated Parmesan, chopped parsley, lemon juice, chopped chives, minced dill, salt, ground cumin, and black pepper until smooth and well combined. Adjust seasoning to taste.
- Chill and Serve: Refrigerate the sauce until serving time. Serve the roasted chicken and vegetables hot, drizzled or accompanied by the chilled Parmesan herb yogurt sauce for a creamy tangy complement.
Notes
- Marinate the chicken for at least 20 minutes to enhance flavor; for deeper flavor, marinate up to a few hours in the fridge.
- Use Greek yogurt for a thicker, tangier sauce or sour cream for a milder taste.
- Optional herbs like chives and dill add extra freshness but can be omitted if unavailable.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Roasting potatoes first ensures they begin cooking evenly before adding quicker-cooking chicken and broccoli.
