Garlic Lemon Chicken

Garlic Lemon Chicken Thighs

Servings: 4-6
Time: 45 - 55 minutes + 20 mins - 4 hrs for marinade

INGREDIENTS:

Chicken & Veggies:
1 ½ - 2 lbs boneless skinless chicken thighs (or breasts if preference)
1 lb baby potatoes halved or diced russet potatoes
3 cups broccoli florets

Lemon Garlic Marinade:
⅓ cup olive oil
3 cloves garlic, minced
3 tbsp freshly squeezed lemon juice
2 tsp lemon zest
1 tbsp dijon mustard
1 tsp salt
1 tsp pepper
1 tsp dried basil
1 tsp dried oregano
1 tsp onion powder
½ tsp paprika
½ tsp ground cumin
½ tsp dried thyme
½ tsp sugar

Parmesan Yogurt Herb Sauce:
1 cup greek yogurt
¼ cup grated parmesan
¼ cup chopped parsley
1 tbsp lemon juice
1 tbsp minced dill
¼ tsp salt
¼ tsp ground cumin
⅛ tsp pepper

INSTRUCTIONS:

Preheat oven to 400 degrees
Combine the lemon garlic marinade in a freezer bag & remove 2 tbsp of mixture to use later for the veggies. Add the chicken to the bag, seal, and turn to coat. Let the chicken marinate at room temperature for 20 minutes while you cook the potatoes or up to 4 hours in the refrigerator.
Line a large sheet pan with foil or parchment paper and spray with cooking spray.
Add the potatoes, 1 tbsp reserved marinade (not touched by raw chicken) and ¼ tsp salt. Toss until evenly combined then spread into an even layer. Bake the potatoes at 400 degrees for 15 minutes.
After 15 minutes, remove the sheet pan from the oven. Push the potatoes to one side of the pan. Add the broccoli and toss with 1 tbsp of the reserved marinade. Push next to the potatoes in a single layer. Add the chicken in a single layer.
Book uncovered at 400 degrees for 17-22 minutes or until your chicken thighs reach 170-175 degrees (or if using chicken cutlets reach 165 degrees).
Meanwhile, whip up the Yogurt Parmesan Herb Sauce by whisking all of the ingredients together. Refrigerate until chicken, broccoli, and potatoes are cooked through.