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Juicy lemon garlic chicken thighs on a foil-lined sheet pan with roasted baby potatoes and broccoli

Lemon Garlic Chicken Thighs

Juicy boneless chicken thighs marinated in a lemon garlic herb sauce and baked on one sheet pan with baby potatoes and broccoli. A complete easy weeknight dinner with minimal cleanup and bold flavor.
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Prep Time 25 minutes
Cook Time 37 minutes
Total Time 1 hour 2 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs up to 2 lbs
  • 1 lb baby Dutch potatoes quartered, or halved if very small — aim for 1-inch pieces
  • 3 cups broccoli florets
  • 0.33 cup olive oil extra virgin preferred
  • 3 garlic cloves minced
  • 3 tbsp freshly squeezed lemon juice about 1.5 lemons
  • 2 tsp lemon zest
  • 1 tbsp Dijon mustard
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp onion powder
  • 0.5 tsp paprika
  • 0.5 tsp ground cumin
  • 0.5 tsp dried thyme
  • 0.5 tsp sugar
  • 1 cup Greek yogurt or sour cream for the Parmesan yogurt herb sauce
  • 0.25 cup Parmesan cheese freshly and finely grated
  • 0.25 cup fresh parsley chopped
  • 1 tbsp lemon juice for the sauce
  • 1 tbsp fresh chives chopped, optional
  • 1 tbsp fresh dill minced, optional
  • 0.25 tsp salt for the sauce
  • 0.25 tsp ground cumin for the sauce
  • 0.125 tsp black pepper for the sauce

Equipment

  • Large sheet pan with sides (15x21 inches)
  • Freezer-size sealable zip-lock bag
  • Instant-read meat thermometer
  • Aluminum foil
  • Nonstick cooking spray

Method
 

  1. Preheat your oven to 400 degrees F.
  2. Combine all lemon garlic marinade ingredients in a large freezer-size zip-lock bag. Squeeze and mix well inside the bag. Remove 2 tablespoons of marinade and set aside in a small bowl for the vegetables — this portion must not touch raw chicken.
  3. Add chicken thighs to the bag, seal, and turn to coat every piece. Marinate at room temperature for 20 minutes. If prepping ahead, refrigerate for up to 4 hours maximum. Do not exceed 4 hours.
  4. Line a large sheet pan (15x21 inches) with foil and spray with nonstick cooking spray. Add the potatoes, 1 tablespoon of the reserved marinade, and 1/4 teaspoon salt. Toss to coat and spread in a single even layer. Bake at 400 degrees F for 15 minutes.
  5. Remove the pan from the oven. Push the potatoes to one side. Toss the broccoli florets with the remaining 1 tablespoon of reserved marinade and arrange next to the potatoes in a single layer. Place the marinated chicken thighs in the remaining space in a single layer without overlapping.
  6. Bake uncovered at 400 degrees F for 17 to 22 minutes, until the thickest part of the chicken registers 170 to 175 degrees F on an instant-read thermometer. For chicken breasts, pull at 165 degrees F.
  7. While the chicken finishes baking, whisk together all Parmesan Yogurt Herb Sauce ingredients in a small bowl. Refrigerate until ready to serve.
  8. Remove pan from oven. Let the chicken rest for at least 5 minutes before slicing. Serve with the yogurt sauce on the side for dipping or drizzling.

Notes

Do not marinate longer than 4 hours — the lemon acid breaks down the meat texture over time. Always verify doneness with a meat thermometer: 170-175F for thighs, 165F for breasts. Spray foil with nonstick spray before adding potatoes to prevent sticking. Leftovers keep 4-5 days refrigerated and are great in wraps, grain bowls, or salads.