Ingredients
Scale
- 1 ½– 2 pounds boneless skinless chicken thighs
- 1 pound baby Dutch potatoes, quartered, halved if super 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 tsp each salt, pepper, dried basil, dried oregano, onion powder
- 1/2 tsp each paprika, ground cumin, dried thyme, sugar
- 1 cup Greek yogurt or sour cream (optional)
- 1/4 cup finely, freshly grated Parmesan (optional)
- 1/4 cup chopped parsley (optional)
- 1 tablespoon lemon juice (optional)
- 1 tablespoon chopped chives (optional)
- 1 tablespoon minced dill (optional)
- 1/4 tsp each salt, ground cumin (optional)
- 1/8 teaspoon pepper (optional)
Instructions
- Preheat oven to 400 degrees F.
- Combine the Lemon Garlic Marinade ingredients in a freezer-size sealable bag. Remove 2 tablespoons to use later for the veggies.
- Add the chicken to the bag, seal, and turn to coat. Let the chicken marinate at room temperature for 20 minutes while you cook the potatoes or up to 4 hours in the refrigerator.
- Line a large sheet pan with sides (15×21-inches) with foil and spray with cooking spray for easy cleanup.
- Add the potatoes, 1 tablespoon reserved marinade (never touched by the chicken), and ¼ teaspoon salt. Toss until evenly combined then spread into an even layer.
- Bake potatoes at 400 degrees F for 15 minutes.
- After 15 minutes, remove the sheet pan from the oven. Push the potatoes to one side of the pan.
- Add the broccoli and toss with 1 tablespoon of the reserved marinade. Push next to the potatoes in a single layer.
- Add the chicken in a single layer.
- Bake uncovered at 400 degrees for 17-22 minutes or until your chicken thighs reach 170-175 degrees F or chicken cutlets reach 165 degrees F on an instant read thermometer.
- Meanwhile, whip up the Yogurt Parmesan Herb Sauce by whisking all of the ingredients together. Refrigerate until ready to serve.
Notes
- Marinate the chicken for at least 20 minutes for best flavor.
- Use an instant-read thermometer to ensure the chicken is cooked properly.
- The optional sauce adds extra flavor but can be skipped for a lighter version.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 120mg