Print

Garlic Lemon Chicken (Easy One-Pan Dinner That Never Fails)

Garlic Lemon Chicken (Easy One-Pan Dinner That Never Fails)
Print Recipe

This Garlic Lemon Chicken is an easy, flavor-packed dinner that feels special but comes together with very little effort. Juicy chicken thighs are marinated in a bright lemon-garlic herb mixture, then baked alongside tender baby potatoes and crisp broccoli for a complete one-pan meal. It’s perfect for busy weeknights, meal prep, or when you want big flavor without a lot of cleanup.

Ingredients

Scale

Chicken & Vegetables

  • 1½–2 lb boneless, skinless chicken thighs

  • 1 lb baby Dutch potatoes, quartered

  • 3 cups broccoli florets

Lemon Garlic Marinade

  • ⅓ cup olive oil

  • 3 cloves garlic, minced

  • 3 tablespoons fresh lemon juice

  • 2 teaspoons lemon zest

  • 1 tablespoon Dijon mustard

  • 1 teaspoon each: salt, black pepper, dried basil, dried oregano, onion powder

  • ½ teaspoon each: paprika, ground cumin, dried thyme, sugar

Parmesan Yogurt Herb Sauce (Optional)

  • 1 cup Greek yogurt or sour cream

  • ¼ cup freshly grated Parmesan

  • ¼ cup chopped parsley

  • 1 tablespoon lemon juice

  • 1 tablespoon chopped chives (optional)

  • 1 tablespoon minced dill (optional)

  • ¼ teaspoon salt

  • ¼ teaspoon ground cumin

  • ⅛ teaspoon black pepper

Instructions

  • Preheat oven to 400°F (200°C). Line a large rimmed sheet pan with foil and lightly spray with cooking spray.

  • Marinate the chicken: In a large zip-top bag, combine all marinade ingredients. Remove 2 tablespoons of the marinade and set aside for vegetables. Add chicken to the bag, seal, and turn to coat. Marinate at room temperature for 20 minutes (or up to 4 hours in the fridge).

  • Bake the potatoes: Toss potatoes with 1 tablespoon reserved marinade and ¼ teaspoon salt. Spread on the sheet pan and bake for 15 minutes.

  • Add broccoli & chicken: Remove pan from oven. Push potatoes to one side. Toss broccoli with remaining 1 tablespoon reserved marinade and add to pan. Arrange chicken in a single layer.

  • Bake uncovered for 17–22 minutes, until chicken reaches 170–175°F for thighs (or 165°F for breasts).

  • Make the sauce (optional): Whisk all sauce ingredients together and refrigerate until ready to serve.

  • Serve chicken and veggies warm, drizzled or dipped in the yogurt Parmesan sauce.

Notes

  • Use chicken thighs for the juiciest, most flavorful result.

  • Uniform potatoes cook evenly: Aim for 1-inch pieces.

  • Bring chicken to room temperature before baking for even cooking.

  • Don’t skip the sauce: It ties all the flavors together beautifully.

  • Swap proteins: Chicken breasts work—slice into cutlets and pound evenly.

Find it online: https://biteseason.com/garlic-lemon-chicken-easy-one-pan-dinner-that-never-fails/