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Lemon Garlic Chicken Thighs

Zesty Lemon Garlic Chicken Thighs for a Flavorful Dinner

This Lemon Garlic Chicken Thighs recipe is a simple and flavorful solution for busy weeknight dinners.
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Prep Time 20 minutes
Cook Time 37 minutes
Total Time 57 minutes
Servings: 4 thighs
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Marinade
  • 2 pounds Boneless Skinless Chicken Thighs Juicy and flavorful, perfect for absorbing the marinade.
  • 1/4 cup Olive Oil Can substitute with avocado oil for a lighter option.
  • 4 cloves Garlic (minced) The star flavor of this dish.
  • 1/4 cup Fresh Lemon Juice Freshly squeezed is highly recommended.
  • 1 tablespoon Lemon Zest Enhances the overall flavor.
  • 1 tablespoon Dijon Mustard Adds a delightful tang to the marinade.
  • to taste Salt & Pepper Essential seasonings.
  • 1 tablespoon Dried Herbs (basil, oregano, thyme, etc.) Complement the chicken beautifully.
For the Sides
  • 1 pound Baby Dutch Potatoes Their buttery quality is perfect for roasting.
  • 2 cups Broccoli Florets Cut evenly to ensure even cooking.
For the Creamy Herb Dip
  • 1 cup Greek Yogurt or Sour Cream Adds tanginess; opt for low-fat versions.
  • 1/2 cup Parmesan Cheese (grated) Adds rich umami flavor to the dip.
  • 1/4 cup Chopped Herbs (Parsley, Chives, Dill) Optional, mix and match based on your taste preferences.

Equipment

  • Large bowl
  • sealabl plastic bag
  • Oven
  • Baking sheet
  • Parchment Paper
  • Medium bowl

Method
 

Step‑by‑Step Instructions
  1. Prepare the Marinade: In a large bowl or sealable plastic bag, whisk together olive oil, minced garlic, fresh lemon juice, lemon zest, Dijon mustard, salt, pepper, and dried herbs until well combined.
  2. Marinate the Chicken: Add the boneless skinless chicken thighs to the marinade, ensuring each piece is coated evenly. Seal and marinate for 20 minutes at room temperature or refrigerate for up to 4 hours.
  3. Roast the Potatoes: Preheat oven to 400°F. Cut the baby Dutch potatoes into 1-inch pieces, toss with reserved marinade, and sprinkle with salt. Spread on a baking sheet and bake for 15 minutes.
  4. Add Chicken and Broccoli: After 15 minutes, add marinated chicken thighs and fresh broccoli tossed with reserved marinade to the baking sheet.
  5. Bake Everything Together: Return to oven and bake uncovered for an additional 17-22 minutes until chicken is cooked through and vegetables are tender.
  6. Prepare the Creamy Herb Dip: In a medium bowl, mix together Greek yogurt, grated Parmesan cheese, chopped herbs, lemon juice, salt, and pepper until smooth.
  7. Serve and Enjoy: Plate the Lemon Garlic Chicken Thighs with roasted potatoes and broccoli, drizzle with creamy herb dip.

Nutrition

Serving: 1thigh with sidesCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 90mgCalcium: 150mgIron: 3mg

Notes

Allow chicken to marinate for at least 20 minutes; longer is better for flavor absorption. Cut potatoes and broccoli uniformly for even cooking.

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