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Lemon Garlic Chicken Thighs

Lemon Garlic Chicken Thighs: Quick, Juicy, and Flavor-Packed!

Discover the vibrant flavors of Lemon Garlic Chicken Thighs, a quick and healthy dinner recipe perfect for any weekday.
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Prep Time 20 minutes
Cook Time 37 minutes
Marination Time 20 minutes
Total Time 1 hour 17 minutes
Servings: 4 thighs
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Skinless Chicken Thighs Substitute with chicken breasts for a leaner meal.
  • 3 tablespoons Olive Oil Can replace with avocado oil for a high smoke point.
  • 4 cloves Garlic Fresh garlic is best, but garlic powder can be used if in a hurry.
  • 2 tablespoons Lemon Juice Lime juice makes a great substitute.
  • 1 tablespoon Dijon Mustard Omitting it can offer a milder taste.
  • 1 teaspoon Dried Herbs (Basil, Oregano, Thyme) Italian seasoning can replace for convenience.
For the Roasted Veggies
  • 1 pound Baby Dutch Potatoes Can substitute with baby red or Yukon gold potatoes.
  • 2 cups Broccoli Florets Feel free to swap for asparagus or green beans.
For the Creamy Dip
  • 1 cup Greek Yogurt Consider mayonnaise for a different twist.
  • 1/4 cup Parmesan Cheese Nutritional yeast can be a dairy-free option.
  • 2 tablespoons Chopped Fresh Parsley Any fresh herb will work as a garnish.
  • 2 tablespoons Chives

Equipment

  • oven
  • Baking Sheet
  • Seal-able Bag
  • meat thermometer

Method
 

How to Make Lemon Garlic Chicken Thighs
  1. In a sealable bag, mix together the olive oil, minced garlic, lemon juice, zest, Dijon mustard, and herbs. Reserve a few tablespoons for the veggies. Add the chicken thighs. Seal the bag, shake gently, and refrigerate for 20 minutes or up to 4 hours for deeper flavor.
  2. While the chicken marinates, preheat your oven to 400°F (200°C). Toss the baby Dutch potatoes in the reserved marinade until coated. Spread them out on a baking sheet and bake for 15 minutes.
  3. After the potato bake time is up, toss the broccoli florets in the remaining marinade and arrange them on the baking sheet alongside the marinated chicken thighs. Make sure everything is in a single layer for even cooking.
  4. Return the baking sheet to the oven and bake for an additional 17-22 minutes. Use a meat thermometer to check for doneness; chicken thighs should reach 170-175°F for optimal juiciness.
  5. While the chicken and veggies are baking, whisk together the Greek yogurt, Parmesan cheese, and any additional herbs you prefer. Chill until you’re ready to serve.

Nutrition

Serving: 1thighCalories: 350kcalCarbohydrates: 30gProtein: 28gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 500mgPotassium: 700mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

Garnish the chicken with extra fresh herbs before serving for a touch of color and flavor.

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