Lemon Garlic Chicken

This lemon garlic chicken is pure weeknight gold. It’s juicy, garlicky, and bright with fresh lemon zing. You toss everything on a pan, slide it into the oven, and let the magic happen while your kitchen smells like heaven. And yes, it’s as easy and satisfying as it sounds.

Why You’ll Love This Lemon Garlic Chicken

It’s one of those go-to recipes that just works. The marinade takes 5 minutes and packs a bold citrusy punch. The chicken turns out tender every time. It’s sheet pan-friendly, which means way less cleanup. You can even throw in some veggies and call it dinner. Oh, and leftovers? Incredible. Think wraps, salads, or even grain bowls. Speaking of wraps, you’ve got to try these cheesy garlic chicken wraps if you’re planning ahead!

Ingredients You’ll Need

For the Chicken and Marinade

Boneless skinless chicken thighs or breasts
Fresh garlic, minced
Lemon juice and zest
Dijon mustard
Olive oil
Dried oregano
Paprika
Salt and pepper

For the Sheet Pan Veggies

Baby potatoes, halved
Broccoli florets
Olive oil
Salt
A splash of reserved marinade

Optional Creamy Yogurt Sauce

Plain Greek yogurt or sour cream
Fresh parsley and dill
Lemon juice
Grated Parmesan

How to Make Lemon Garlic Chicken

1. Whisk the marinade
In a bowl, mix olive oil, lemon juice, zest, garlic, Dijon, and seasonings. Set aside a tablespoon or two for the veggies later.

2. Marinate the chicken
Add chicken to a zip bag or bowl. Pour in marinade and coat well. Let it sit for 20–30 minutes while you prep everything else.

3. Roast the potatoes
Toss potatoes with olive oil, salt, and a spoonful of the reserved marinade. Roast at 425°F for 15 minutes on a greased sheet pan.

4. Add broccoli and chicken
Push the potatoes aside and add broccoli and chicken to the same pan. Brush the chicken with extra marinade if desired.

5. Bake until golden and juicy
Continue baking 20 more minutes or until chicken reaches 165°F and veggies are perfectly tender.

6. Optional: Mix up the creamy dip
In a small bowl, stir together yogurt, herbs, lemon juice, and Parmesan. Chill while everything cooks.

Craving more cozy ideas? Pair this with garlic parmesan roasted sweet potatoes for a feel-good dinner combo.

Tips for Juicy, Flavorful Results

Don’t let the chicken marinate too long or it’ll get mushy
Use chicken that’s closer to room temp so it cooks evenly
Spray or grease the pan for easy cleanup and crispy edges
A meat thermometer is your best friend 165°F is the sweet spot
Always let the chicken rest a few minutes before slicing

Serving Ideas

Spoon it over fluffy couscous, wild rice, or creamy mashed potatoes
Serve it with a leafy green salad or a light pasta salad
Slice it up and tuck it into pita with yogurt sauce for an easy wrap
Or enjoy it next to this creamy lemon chicken with Parmesan sauce for a lemony chicken feast

Make Ahead, Store and Reheat

Meal Prep and Storage

Marinate the chicken up to 4 hours ahead
Store leftovers in an airtight container in the fridge for 3–4 days
You can also freeze the cooked chicken for up to 2 months
Raw marinated chicken freezes great too just defrost in the fridge before baking

How to Reheat

Microwave with a splash of broth or water to keep it juicy
Skillet reheat: medium heat with a drizzle of olive oil
Oven reheat: cover with foil and warm at 350°F for about 10 minutes

Variations and Swaps

Grill the chicken instead for a smoky twist
Try zucchini, asparagus, or green beans in place of broccoli
Add a pinch of chili flakes if you love a little heat
Use this marinade on shrimp or tofu for a different protein vibe

FAQs

Try it tonight and let your oven do the work while dinner basically makes itself. Leave a comment if your family gobbles it up and don’t forget to save it for next week’s meal plan!

Follow us on Pinterest for more cozy dinner ideas, or join the fun on Facebook

Print