Lemon Garlic Chicken
This lemon garlic chicken is pure weeknight gold juicy, garlicky, and bright with fresh lemon zing. Toss it all on a sheet pan, slide it into the oven, and let the magic happen while your kitchen smells like heaven.
Ingredients
- Boneless skinless chicken thighs or breasts
- Fresh garlic minced
- Lemon juice and zest
- Dijon mustard
- Olive oil
- Dried oregano
- Paprika
- Salt and pepper
- Baby potatoes halved
- Broccoli florets
- Plain Greek yogurt or sour cream optional
- Fresh parsley and dill optional
- Grated Parmesan optional
Instructions
- Whisk the marinade: In a bowl, mix olive oil, lemon juice, zest, garlic, Dijon, oregano, paprika, salt, and pepper. Reserve a spoonful for veggies.
- Marinate the chicken: Coat chicken in marinade and let sit for 20–30 minutes.
- Roast the potatoes: Toss potatoes with olive oil, salt, and reserved marinade. Roast at 425°F for 15 minutes on a greased sheet pan.
- Add broccoli and chicken: Push potatoes aside, add broccoli and chicken, and brush with extra marinade if desired.
- Bake until golden and juicy: Continue baking for 20 minutes or until chicken reaches 165°F and veggies are tender.
- Optional sauce: Stir together yogurt, herbs, lemon juice, and Parmesan for a creamy dip.
Notes
Don’t marinate too long or the chicken may get mushy. Use room-temp chicken for even cooking. Always let it rest a few minutes before slicing.