Sheet Pan Lemon Herb Chicken with Roasted Potatoes & Broccoli brings together all the elements of a comforting, wholesome dinner in record time. Juicy, tender chicken thighs, crisp-edged broccoli, and golden potatoes nestle together on one pan, soaking up zesty lemon and aromatic herbs as they roast. Served with a cool herbed yogurt sauce—this complete meal bursts with color and brightness, making it a perfect dish for meal prep, busy weeknights, or whenever you’re craving incredibly satisfying flavors without extra fuss.
Ingredients You’ll Need
Ingredients You’ll Need
You’ll be amazed at how a few simple but powerful ingredients can transform into such a vibrant, crowd-pleasing meal. Each one plays its part—whether it’s adding a punch of citrus, a hit of nutty richness, or that fresh herbaceous pop—to make ved with a cool herbed yogurt sauce—this much more than the sum of its parts.
- Chicken Thighs: Juicy and flavorful, these are perfect for staying tender through sheet pan roasting.
- Baby Potatoes: Halved for even roasting and a buttery golden interior—don’t skip the pre-cut!
- Broccoli Florets: Roasting turns these into sweet, crispy-tipped veggie perfection.
- Lemon: Thin slices infuse the pan with sunny brightness and keep everything fresh.
- Olive Oil: A rich base for roasting that also helps bring out the herb flavors.
- Garlic Powder: Adds mellow garlicky depth—no chopping needed!
- Dried Oregano: Delivers Mediterranean-inspired earthiness for both chicken and potatoes.
- Dried Thyme: Savory and aromatic, balancing brighter flavors in the mix.
- Paprika: Just a touch of smokiness and gorgeous color.
- Salt and Pepper: Indispensable for making every bite pop.
- Fresh Parsley: Bright and clean, used for a final flourish over everything.
- Greek Yogurt: The creamy, tangy base of the star herbed sauce served with a cool herbed yogurt sauce—this brings everything together.
- Fresh Dill: Infuses the sauce with fragrant, unmistakable freshness.
- Extra Parsley: For another zing of green in the sauce—don’t skimp.
- Fresh Garlic Clove: Minced for that zest and backbone in the yogurt drizzle.
- Lemon Juice: Lends sharp, lively acidity to the sauce so it wakes up every bite.
- More Salt: Season to taste—the finishing touch in your creamy sauce.
How to Make ved with a cool herbed yogurt sauce—this
Step 1: Prep Your Sheet Pan and Preheat Oven
Start by heating your oven to 425°F (220°C) so it’s good and hot for roasting. Line a large baking sheet with foil or parchment for effortless cleanup. This simple prep ensures that everything cooks evenly and those tasty pan juices won’t stick or burn.
Step 2: Season and Spread Out the Potatoes
In a large bowl, toss those halved baby potatoes with a tablespoon of olive oil, half the garlic powder, plenty of salt and pepper, plus a pinch of oregano. Arrange them in a single layer over about a third of the sheet pan—this gives them room to get crispy, not steamed.
Step 3: Broccoli Gets the Spotlight
No need to wash out your bowl! Toss the broccoli florets with another tablespoon of olive oil, salt, and pepper, then spread them over another third of the pan, keeping them in a separate section. The oil helps those edges char to golden perfection as they roast.
Step 4: Chicken Time! Add Citrus and Herbs
Cozy the chicken thighs onto the last section of your sheet pan. Drizzle with the last of the olive oil and sprinkle over the remaining garlic powder, dried oregano, dried thyme, paprika, and a generous helping of salt and pepper. Finish by topping each thigh with thin slices of lemon—this infuses the meat with zesty aroma while keeping it succulent.
Step 5: Roast to Golden Bliss
Transfer your assembled pan to the oven and roast for 25 to 30 minutes. The chicken should be cooked through and juicy, potatoes tender and golden, and the broccoli just frizzled at the tips. If you want extra browning, pop the pan under the broiler for 2–3 minutes at the end.
Step 6: Make the Cool Herbed Yogurt Sauce
While everything roasts, whisk together Greek yogurt, dill, parsley, minced garlic, lemon juice, and a pinch of salt in a small bowl. This tangy, creamy dip is the secret that takes ved with a cool herbed yogurt sauce—this from good to unforgettable!
Step 7: Serve Fresh and Finish with Parsley
Spoon the hot chicken, potatoes, and broccoli onto plates, dollop generously with the cool herbed yogurt sauce, and shower everything with fresh chopped parsley. Every bite is juicy, crisp, creamy, and packed with flavor.
How to Serve ved with a cool herbed yogurt sauce—this
Garnishes
For the most appealing plate, add a final flurry of chopped parsley and, if you love a citrus boost, extra lemon wedges. These fresh, punchy garnishes do more than add color—they help each component shine and balance richer notes in the meal. You might even add a few sprigs of fresh dill for a more aromatic finish that pairs so well with ved with a cool herbed yogurt sauce—this.
Side Dishes
Honestly, ved with a cool herbed yogurt sauce—this is a feast all by itself, but if you want to round out the table, serve with warm pita, a simple arugula salad, or a bowl of juicy cherry tomatoes dressed in olive oil. That way, you’ll have something to scoop, swipe, and soak up every last drop of that tangy sauce.
Creative Ways to Present
This meal is fantastic for serving family-style, right off the sheet pan. Arrange everything neatly and let everyone build their own plates—kids love the interactive element! Or try piling the veggies and chicken over a bed of couscous, then drizzling the cool herbed yogurt sauce—this presentation brings a festive, Mediterranean vibe to your table.
Make Ahead and Storage
Storing Leftovers
Leftovers from ved with a cool herbed yogurt sauce—this are a gift for tomorrow’s lunch! Store everything in airtight containers—be sure to keep the chicken, potatoes, broccoli, and herbed yogurt sauce separate if possible so each keeps its best texture. Both the main components and sauce will stay fresh in the fridge for up to 3 days.
Freezing
Chicken and potatoes freeze well—just let them cool before popping into freezer-safe bags or containers for up to 2 months. While the yogurt sauce is best fresh, you can freeze the main meal and whip up the sauce from scratch when you reheat. Broccoli can get a bit softer upon reheating, but it’ll still taste great inside a rice bowl or lunch wrap!
Reheating
To reheat ved with a cool herbed yogurt sauce—this, arrange the chicken, potatoes, and broccoli on a baking sheet and warm in a 350°F oven for about 10–12 minutes, until heated through. The microwave works if you need it speedy, but the oven keeps everything crispy. Serve with freshly stirred herbed yogurt sauce for the perfect finish.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Just use boneless, skinless breasts and check a few minutes early—breasts cook faster and can dry out more easily than thighs, so keep an eye on their juiciness. Either way, you’ll be just as delighted when they’re served with a cool herbed yogurt sauce—this ties it all together.
What other veggies work in this recipe?
This recipe is super flexible! Swap in cauliflower, asparagus, bell peppers, or even zucchini. Just cut everything into even pieces so it all cooks at the same rate. Mix and match for color and crunch—it’s hard to go wrong when served with a cool herbed yogurt sauce—this will complement any combination.
Is this dish good for meal prep?
Definitely! Sheet pan meals like ved with a cool herbed yogurt sauce—this were made for easy meal prep. Portion into containers and keep the sauce on the side. Everything reheats beautifully and keeps lunch or dinner quick, wholesome, and deeply satisfying all week long.
How do I make the yogurt sauce dairy-free?
Try using your favorite unsweetened, non-dairy yogurt as the base! Coconut milk yogurt is especially nice—just be sure to add extra lemon for tang. The fresh herbs, garlic, and seasoning will still pack your sauce (and your ved with a cool herbed yogurt sauce—this) with flavor.
Can I scale the recipe up or down?
Of course! Double everything for a crowd; just make sure you use two sheet pans so your ingredients aren’t crowded. Halve the recipe for a cozy dinner for two, keeping the same method and ratios for a perfect mini version of ved with a cool herbed yogurt sauce—this.
Final Thoughts
If you’re searching for that one meal to bring joy to weeknights or impress friends at the table, you have to try ved with a cool herbed yogurt sauce—this. It’s hearty, colorful, and so easy to throw together, yet it tastes like something so much more special. Happy cooking!
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ved with a cool herbed yogurt sauce—this Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
A complete one-pan meal featuring tender, juicy lemon-herb chicken thighs, golden roasted baby potatoes, and crispy broccoli, topped with fresh parsley and served with a herbed yogurt sauce. Perfect for meal prep or busy weeknights.
Ingredients
For the Lemon Herb Chicken:
- 6 boneless, skinless chicken thighs
- 1 lemon, thinly sliced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
For the Herbed Yogurt Sauce:
- 1/2 cup Greek yogurt
- 1 tablespoon fresh dill, chopped
- 1 tablespoon parsley, chopped
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- Salt to taste
Instructions
- Preheat the Oven: Preheat the oven to 425°F (220°C) and line a large baking sheet with foil or parchment paper.
- Prepare Potatoes and Broccoli: Toss halved potatoes with olive oil, garlic powder, salt, pepper, and oregano. Spread on 1/3 of the sheet. Toss broccoli with olive oil, salt, and pepper, then place on another 1/3. Season chicken thighs with olive oil, garlic powder, oregano, thyme, paprika, salt, and pepper, and place on the remaining section. Top with lemon slices.
- Roast: Roast for 25–30 minutes until chicken is cooked and potatoes are golden.
- Prepare Herbed Yogurt Sauce: Whisk together all sauce ingredients.
- Serve: Serve chicken and vegetables hot with yogurt sauce and chopped parsley.
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 5g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 120mg
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