Sheet Pan Lemon Garlic Chicken

Preheat the oven to 400°F.

Combine marinade ingredients: 1/3 cup olive oil, 3 tablespoons lemon juice, 2 teaspoons lemon zest, 1 tablespoon Dijon mustard, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon basil, 1 teaspoon oregano, 1 teaspoon onion powder, 1/2 teaspoon paprika, 1/2 teaspoon cumin, 1/2 teaspoon thyme, and 3 cloves minced garlic in a bowl and mix well.

Reserve 2-3 tablespoons of the marinade for later use.

Place 1.5 to 2 lbs of boneless skinless chicken thighs in a Ziploc bag and pour the marinade over the chicken. Massage the bag to coat the chicken evenly.

Let the chicken marinate for about 20 minutes.

Cut 1 lb of petite Yukon Gold potatoes into quarters and pour half of the reserved marinade over them. Mix to coat the potatoes.

Spread the potatoes on a sheet pan and place in the oven for 15 minutes.

While the potatoes are cooking, prepare the yogurt herb sauce by mixing 1 cup Greek yogurt, 1/4 cup freshly grated Parmesan cheese, 1/4 cup fresh parsley, 1/2 teaspoon salt, 1 tablespoon lemon juice, and 1/2 teaspoon cumin in a bowl. Mix well and refrigerate until ready to serve.

After 15 minutes, remove the potatoes from the oven and add broccoli tossed with the remaining marinade to the sheet pan.

Place the marinated chicken thighs on the sheet pan alongside the potatoes and broccoli, ensuring everything is in a single layer. Add a little salt to the chicken.

Return the sheet pan to the oven and cook for approximately 20-25 minutes, or until the chicken is cooked through (165-170°F), the potatoes are tender, and the broccoli is browned.

Remove the sheet pan from the oven, check that everything is cooked, and serve with the yogurt herb sauce.

Equipment Needed

Spice Level:

Dietary