Description
A vibrant dish that brings together garlic and lemon for a zesty experience, complemented by juicy chicken thighs and roasted vegetables.
Ingredients
Scale
- 1.5–2 pounds boneless skinless chicken thighs
- 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 each salt, pepper, dried basil, dried oregano, onion powder
- 1/2 teaspoon each paprika, ground cumin, dried thyme, sugar
- 1 cup Greek yogurt or sour cream (for optional sauce)
- 1/4 cup finely grated Parmesan cheese
- 1/4 cup chopped parsley
- 1 tablespoon lemon juice (for sauce)
- 1 tablespoon chopped chives or dill, optional
- 1/4 teaspoon each salt and ground cumin
- 1/8 teaspoon pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with foil and spray it with cooking spray for easier cleanup.
- Mix the olive oil, garlic, lemon juice, zest, mustard, and all seasonings in a large sealable bag or bowl. Reserve 2 tablespoons of the marinade for the vegetables.
- Add the chicken thighs to the bag, coat them well, and let them sit at room temperature for about 20 minutes, or refrigerate for up to 4 hours for deeper flavor.
- Toss the quartered potatoes with 1 tablespoon of the reserved marinade and ¼ teaspoon of salt. Spread them on the baking sheet and roast for 15 minutes.
- After 15 minutes, push the potatoes to one side. Toss the broccoli with another tablespoon of marinade and add it to the pan. Place the marinated chicken in a single layer beside the vegetables.
- Bake uncovered for 17–22 minutes, or until the chicken reaches an internal temperature of 170–175°F (77°C) and the vegetables are tender.
- Whisk together the yogurt, Parmesan, lemon juice, parsley, herbs, salt, and cumin for the optional sauce. Chill until ready to serve.
- Serve the chicken warm with the roasted vegetables and drizzle or dip it with the creamy herb sauce.
Notes
Allow the chicken to marinate for several hours or overnight for enhanced flavor. Use fresh herbs for better taste and check chicken temperature for safety.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg