Lemon Garlic Chicken
Hola! If you’ve ever wondered what happens when a Florida girl falls head over heels for the bold, soul-warming flavors of Mexico, well… you’re about to find out. I grew up in Orlando, where sunshine was endless, but the real warmth came from family kitchens. My mama and abuela taught me that food is love, and love always included fresh citrus, garlic, and herbs.
That’s why this Garlic Lemon Chicken recipe is close to my heart. It’s zesty, juicy, and brimming with herby flavors, plus it’s a sheet pan dinner that makes cleanup a breeze. Whether you call it sheet pan lemon chicken and potatoes, garlic chicken recipes, or protein-packed comfort, this dish will quickly become a family favorite.
Quick Recipe Overview
| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Total Time | 55 minutes |
| Servings | 4–6 |
| Difficulty | Easy |
| Cuisine | American with Mediterranean flair |
| Best Season | Spring and Summer |
Why You’ll Love This Recipe
- Flavor-packed marinade: The chicken soaks in lemon juice, garlic, Dijon mustard, and spices that make every bite irresistible.
- One pan convenience: Everything cooks together on a sheet pan, which means minimal cleanup and maximum flavor.
- Juicy and tender chicken: Chicken thighs are the star, staying moist and flavorful whether baked, grilled, or pan-seared.
- Complete meal-in-one: With baby potatoes and broccoli roasted alongside the chicken, you get a full, balanced dinner.
- Versatile serving options: Serve it as-is, add the creamy Parmesan yogurt sauce, or turn leftovers into meal prep bowls.
Garlic Lemon Chicken Sheet Pan
- Total Time: 55 minutes
- Yield: 4–6 servings 1x
Description
This Garlic Lemon Chicken sheet pan dinner is juicy, zesty, and layered with herby flavors. Roasted with golden potatoes and broccoli, it’s an easy protein-packed meal that everyone will love.
Ingredients
- 1 ½–2 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 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 (optional)
- 1/4 cup Parmesan, finely grated
- 1/4 cup chopped parsley
- 1 tablespoon lemon juice
- 1 tablespoon chopped chives (optional)
- 1 tablespoon minced dill (optional)
- 1/4 teaspoon each: salt, ground cumin
- 1/8 teaspoon pepper
Instructions
1. Preheat oven to 400°F and line a sheet pan with foil, spraying with cooking spray.
2. Mix marinade ingredients: olive oil, garlic, lemon juice, zest, Dijon, and spices. Remove 2 tablespoons for veggies.
3. Add chicken to marinade, seal, and marinate for 20 minutes at room temp or up to 4 hours refrigerated.
4. Toss potatoes with 1 tablespoon reserved marinade and salt. Spread on pan and roast 15 minutes.
5. Push potatoes aside, add broccoli with marinade, then arrange chicken in a single layer.
6. Bake uncovered 17–22 minutes until chicken reaches 170–175°F (thighs) or 165°F (breasts).
7. Optional: mix yogurt, Parmesan, herbs, and lemon juice for a creamy sauce. Chill until serving.
8. Serve chicken, potatoes, and broccoli with yogurt sauce on the side.
Notes
Use chicken thighs for maximum juiciness. Slice breasts into cutlets if substituting.
Cut potatoes evenly so they roast properly.
Bring chicken to room temp before baking for even cooking.
Don’t skip greasing foil to prevent sticking.
Optional yogurt-Parmesan sauce ties all flavors together.
For grilling: cook chicken 4–6 minutes per side until done.
For stovetop: sear 3–4 minutes per side, then cover and finish cooking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 390
- Sugar: 3g
- Sodium: 480mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg
Ingredients
Chicken and Veggies
- 1 ½–2 pounds boneless skinless chicken thighs (or breasts)
- 1 pound baby Dutch potatoes, quartered
- 3 cups broccoli florets
Lemon Garlic Marinade
- 1/3 cup olive oil
- 3 cloves garlic, minced
- 3 tablespoons 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
Parmesan Yogurt Herb Sauce (optional but recommended)
- 1 cup Greek yogurt or sour cream
- 1/4 cup Parmesan cheese, finely grated
- 1/4 cup chopped parsley
- 1 tablespoon lemon juice
- 1 tablespoon chopped chives (optional)
- 1 tablespoon minced dill (optional)
- 1/4 teaspoon each: salt, ground cumin
- 1/8 teaspoon pepper
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Chicken thighs | Thighs stay juicier than breasts, but if using breasts, slice into cutlets and pound evenly. |
| Potatoes | Cut potatoes to uniform size for even roasting. Larger chunks need extra cooking time. |
| Broccoli | Toss with a little marinade so it absorbs flavor without drying out. |
| Lemon juice | Always use fresh lemon juice for the best zing. Bottled won’t have the same brightness. |
| Garlic | Freshly minced garlic makes the marinade bolder than pre-chopped garlic. |
| Yogurt | Greek yogurt gives tang, while sour cream adds creaminess. Use whichever you prefer. |
Step-by-Step Instructions
- Preheat oven to 400°F and line a sheet pan with foil, then spray with cooking spray.
- Make marinade: Mix olive oil, garlic, lemon juice, zest, Dijon, and spices in a bag or bowl. Remove 2 tablespoons to use for veggies.
- Marinate chicken: Add chicken to the bag, seal, and turn to coat. Marinate for at least 20 minutes at room temperature or up to 4 hours in the fridge.
- Roast potatoes: Toss quartered potatoes with 1 tablespoon reserved marinade and salt. Spread on the sheet pan and roast for 15 minutes.
- Add broccoli and chicken: Push potatoes to one side, add broccoli tossed with marinade, then place chicken in a single layer.
- Bake uncovered for 17–22 minutes until chicken reaches 170–175°F (thighs) or 165°F (breasts). Potatoes should be golden and broccoli crisp-tender.
- Optional sauce: While baking, mix yogurt, Parmesan, herbs, and seasonings. Chill until ready to serve.
- Serve: Plate chicken with potatoes and broccoli, drizzling sauce over the top for a creamy finish.
Helpful Tips
- Always grease your foil to prevent sticking.
- Bring chicken to room temperature before baking for even cooking.
- Don’t overcrowd the pan, space helps veggies crisp instead of steam.
- Marinate longer if you want bolder flavor, but even 20 minutes works wonders.
Expert Tips for the Best Results
- Use chicken thighs for maximum juiciness and flavor. Breasts can dry out if overcooked.
- Fresh lemon zest adds brightness that bottled lemon juice cannot.
- Cut potatoes small so they cook quickly alongside the chicken.
- Don’t skip the yogurt sauce, it ties all the flavors together beautifully.
Recipe Variations
- Grilled Lemon Garlic Chicken: Grill chicken over direct heat for smoky, charred flavor. Perfect for summer.
- Skillet Chicken: Pan-sear for golden crust, then finish covered until cooked through. Great when you don’t want to use the oven.
- Vegetable Swap: Try asparagus, green beans, or zucchini instead of broccoli. Adjust roasting times as needed.
- Spicy Twist: Add red pepper flakes or cayenne to the marinade for a little kick.
Make Ahead & Freezer Tips
Marinate chicken ahead and refrigerate up to 4 hours. For freezer meal prep, freeze chicken in marinade up to 3 months, thaw overnight, then bake. Cooked chicken also freezes well for up to 3 months. Store leftovers in airtight containers for 4–5 days.
Hungry for more? Dive into our Healthy Garlic Parmesan Chicken Pasta recipe.
Serving Suggestions
Serve this dish straight from the sheet pan for a rustic family-style dinner. Garnish with fresh parsley or lemon wedges for brightness. Add the Parmesan yogurt sauce on the side for dipping or drizzling.
Pairing Ideas
Pair with a crisp white wine like Sauvignon Blanc, or a sparkling lemonade for a refreshing touch. A simple side salad with cucumbers and tomatoes adds freshness. Warm pita or crusty bread makes it even more satisfying.
Storage and Reheating Tips
Refrigerate leftovers in airtight containers for 4–5 days. To reheat, microwave sliced chicken in 30-second intervals, or warm gently in a skillet with oil. For oven reheating, cover with foil and bake at 350°F for 10 minutes until warmed through.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, slice into cutlets and pound evenly so they cook through without drying.
Do I need to marinate overnight?
No, 20 minutes is enough, but longer marinating will deepen the flavor.
Can I use frozen broccoli?
Yes, but thaw and pat dry first so it roasts instead of steaming.
Is the yogurt sauce necessary?
Not required, but highly recommended since it balances the lemon and garlic flavors.
Can I make this recipe without potatoes?
Absolutely, swap with sweet potatoes, carrots, or extra veggies. Adjust cooking time.
Can I double the recipe?
Yes, but use two sheet pans to avoid overcrowding, otherwise the veggies will steam.
What’s the best way to meal prep this?
Divide chicken, potatoes, and broccoli into containers with sauce on the side. Perfect for grab-and-go protein dinners.
Nutrition Info
| Serving Size | 1 plate (with veggies) |
|---|---|
| Calories | ~390 |
| Protein | 32g |
| Carbs | 20g |
| Fat | 19g |
| Fiber | 4g |
| Sugar | 3g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This Garlic Lemon Chicken sheet pan dinner brings together juicy chicken, roasted potatoes, and crisp broccoli in the easiest, most flavorful way. It’s simple enough for weeknights yet special enough for guests. Grab your sheet pan, and let’s get cooking!
