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
Units
Scale
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