Name: 1-Pan Lemon Garlic Sheet Pan Chicken
Prep time: 20 min
Cook time: 37 min
Total time: 57 min
Cuisine: American
Ingredients: 1 ½ – 2 pounds boneless skinless chicken thighs (or chicken breasts); 1 pound baby Dutch potatoes, quartered; 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 teaspoon salt; 1 teaspoon pepper; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1 teaspoon onion powder; 1/2 teaspoon paprika; 1/2 teaspoon ground cumin; 1/2 teaspoon dried thyme; 1/2 teaspoon sugar; 1 cup Greek yogurt or sour cream; 1/4 cup finely grated Parmesan; 1/4 cup chopped parsley; 1 tablespoon lemon juice (for sauce); 1 tablespoon chopped chives (optional); 1 tablespoon minced dill (optional); 1/4 teaspoon salt (for sauce); 1/4 teaspoon ground cumin (for sauce); 1/8 teaspoon pepper (for sauce)

Description

A delightful one-pan recipe combining lemon and garlic flavors with tender chicken and fresh vegetables, perfect for busy weeknights.

Ingredients

Scale

1 ½ – 2 pounds boneless skinless chicken thighs (or chicken breasts)
1 pound baby Dutch potatoes, quartered
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 teaspoon salt
1 teaspoon pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
1/2 teaspoon sugar
1 cup Greek yogurt or sour cream
1/4 cup finely grated Parmesan
1/4 cup chopped parsley
1 tablespoon lemon juice (for sauce)
1 tablespoon chopped chives (optional)
1 tablespoon minced dill (optional)
1/4 teaspoon salt (for sauce)
1/4 teaspoon ground cumin (for sauce)
1/8 teaspoon pepper (for sauce)

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Instructions

Preheat your oven to 400°F.
Combine marinade ingredients in a sealable bag. Remove 2 tablespoons for veggies and marinate chicken at room temperature for 20 minutes.
Line a sheet pan with foil and spray it with cooking spray.
Add quartered potatoes, drizzle with reserved marinade, and sprinkle with salt. Bake for 15 minutes.
Push potatoes to one side, add broccoli on the other side, and place marinated chicken thighs in the middle.
Bake uncovered for 17-22 minutes, until chicken reaches 170-175°F.
Meanwhile, prepare the Yogurt Parmesan Herb Sauce and refrigerate.

Notes

For best flavor, marinate chicken for several hours in the refrigerator. Use a meat thermometer to ensure chicken is cooked through. Adjust cooking time for chicken breasts.

Prep Time: 20 minutes
Cook Time: 37 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 750mg
Fat: 25g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 30g
Cholesterol: 90mg