Description
A savory and zesty dish featuring tender chicken thighs, vibrant vegetables, and a zesty yogurt sauce, perfect for any occasion.
Ingredients
Scale
- 1 1/2 to 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 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
- 1 tablespoon chopped chives (optional)
- 1 tablespoon minced dill (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/8 teaspoon pepper
Instructions
- Preheat your oven to 400 degrees F.
- Mix the olive oil, garlic, lemon juice, lemon zest, Dijon mustard, salt, pepper, basil, oregano, onion powder, paprika, ground cumin, thyme, and sugar to create the Lemon Garlic Marinade in a sealable bag. Reserve 2 tablespoons of the marinade for the veggies.
- Add the chicken thighs to the marinade, seal the bag, and coat the chicken well. Let it marinate for at least 20 minutes.
- Line a large sheet pan with foil and spray it lightly with cooking spray.
- Toss the quartered potatoes with 1 tablespoon of the reserved marinade and spread them evenly on the prepared pan. Bake for 15 minutes.
- Push the potatoes to one side of the pan. Add the broccoli along with the reserved marinade and place the marinated chicken thighs in a single layer on the other side of the pan.
- Continue baking uncovered for an additional 17 to 22 minutes or until the chicken reaches a safe internal temperature of 165 degrees F.
- Whisk together the Greek yogurt, grated Parmesan, parsley, lemon juice, chives, dill, salt, ground cumin, and pepper to create the Yogurt Parmesan Herb Sauce while everything is baking. Refrigerate until you are ready to serve.
Notes
You can marinate the chicken the night before for more intense flavor. Leftovers can be refrigerated for up to three days. This dish is great with a fresh Greek salad or quinoa pilaf.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece of chicken with vegetables
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 75mg