Go Back
Homemade Lemon Garlic Chicken Thighs recipe photo

Lemon Garlic Chicken Thighs

Tender chicken thighs roasted with lemon-garlic marinade, potatoes, and broccoli, served with a tangy yogurt Parmesan herb sauce.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 servings

Equipment

  • large freezer-style sealable bag
  • large rimmed sheet pan (15×21 inches) lined with foil
  • Nonstick cooking spray
  • Instant Read Thermometer
  • Mixing Bowl
  • Whisk
  • Measuring cups and spoons

Ingredients
  

  • 1 1/2–2 pounds boneless skinless chicken thighs (see notes for breasts)
  • 1 pound baby Dutch potatoes quartered (halve if very small)
  • 3 cups broccoli florets
  • 1/3 cup olive oil
  • 3 cloves garlic minced
  • 3 tablespoons fresh lemon juice plus 1 tablespoon reserved later (total 4 tbsp used across recipe)
  • 2 teaspoons lemon zest
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt plus additional amounts listed separately
  • 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 plus 1/4 teaspoon additional in sauce
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon sugar
  • 1 cup Greek yogurt or sour cream
  • 1/4 cup finely freshly grated Parmesan
  • 1/4 cup chopped parsley
  • 1 tablespoon chopped chives optional
  • 1 tablespoon minced dill optional
  • 1/8 teaspoon pepper for sauce

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Make the lemon garlic marinade: in a large bowl or freezer-style sealable bag, combine 1/3 cup olive oil, minced garlic, 3 tablespoons lemon juice, lemon zest, Dijon mustard, 1 tsp salt, 1 tsp pepper, 1 tsp dried basil, 1 tsp dried oregano, 1 tsp onion powder, 1/2 tsp paprika, 1/2 tsp ground cumin, 1/2 tsp dried thyme, and 1/2 tsp sugar; mix until smooth.
  • Reserve 2 tablespoons of the marinade in a small bowl for the vegetables, then add the chicken thighs to the bag or bowl and toss to coat; seal and marinate at room temperature for 20 minutes or refrigerate up to 4 hours.
  • Line a large rimmed sheet pan (about 15×21 inches) with foil and lightly spray with nonstick cooking spray.
  • Toss the quartered baby potatoes with 1 tablespoon of the reserved marinade (never used on the raw chicken) and 1/4 teaspoon salt until evenly coated; spread the potatoes in an even layer on one side of the sheet pan and bake at 400°F for 15 minutes.
  • After 15 minutes, remove the pan. Push the potatoes to one side; add the broccoli to the pan, toss the broccoli with the remaining 1 tablespoon reserved marinade, and arrange it in a single layer next to the potatoes.
  • Arrange the marinated chicken thighs in a single layer on the pan alongside the vegetables.
  • Bake uncovered at 400°F for 17–22 minutes, until chicken thighs reach 170–175°F on an instant-read thermometer (if using chicken cutlets, cook to 165°F).
  • While the chicken bakes, make the yogurt Parmesan herb sauce: whisk together Greek yogurt or sour cream, 1/4 cup grated Parmesan, 1/4 cup chopped parsley, 1 tablespoon lemon juice, 1 tablespoon chopped chives (optional), 1 tablespoon minced dill (optional), 1/4 teaspoon salt, 1/4 teaspoon ground cumin, and 1/8 teaspoon pepper until combined; refrigerate until serving.
  • Once the chicken is cooked through, remove the pan from the oven and let the chicken rest a few minutes before serving with the roasted potatoes, broccoli, and yogurt Parmesan herb sauce.

Notes

  • Use chicken thighs for the juiciest, most flavorful results.
  • To use chicken breasts, slice or pound to uniform thickness to create 6 cutlets (5–7 oz each).
  • Choose potatoes of similar size and quarter to about 1 inch for even cooking.
  • Grease the foil with cooking spray so vegetables do not stick.
  • Let refrigerated chicken sit at room temperature for 20 minutes before cooking.
  • The yogurt sauce is important for flavor; use Greek yogurt for tang or sour cream for a milder taste.