Lemon Garlic Chicken is “5 stars!” “easy and delicious!,” blushing with vibrant citrus, zesty, garlic and aromatic herbs. The uber juicy, flavorful chicken can be grilled, cooked in a skillet, OR baked with buttery, golden baby potatoes and crisp-tender broccoli for a complete meal-in-one! Top it all of with guilt free Parmesan Yogurt Herb Dip which readers call “a must!” and “so, so good!”
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You’ll love these Garlic Lemon Chicken Thighs
There is so much to love about this Lemon Garlic Chicken recipe. Both my husband and I are pretty much obsessed, so obsessed I made it twice in one week – which never happens for a food blogger! Here’s the deets:
Garlic Chicken ingredients
This Lemon Garlic Chicken Marinade is the star of the show. It flavors the chicken, flavors the potatoes and flavors the broccoli with a balance of tangy, bright ingredients. It’s adeptly seasoned for a subtle depth of aromatics and herbs. Here’s what you’ll need:
- Lemon juice: tenderizes the chicken by breaking down the muscle fibers and adds bright fresh flavor. You’ll need 3 tablespoons lemon juice, which is roughly 1 large lemon. Make sure to use fresh lemon juice because you also need the lemon zest. Try microwaving the lemon for 15 seconds and be amazed at how much easier it is to juice!
- Lemon zest: adds concentrated lemon flavor. Make sure not to get the white pith or it will taste bitter.
- Garlic: three cloves of garlic lend the signature, punchy, garlicky flavor that brings the zing.
- Olive oil: adds flavor and helps insulate the chicken so it doesn’t dry out while cooking. Use quality extra virgin olive oil for the best flavor.
- Sugar: just a pinch helps balance the tangy lemon juice. You may substitute with honey.
- Dijon mustard: adds a layer of tangy sharpness for a more complex flavor profile. I like coarse ground mustard here, but you may also use smooth. If you don’t keep Dijon stocked, then just skip it.
- Seasonings: dried oregano, dried basil, onion powder, paprika and ground cumin inject the chicken with a rainbow of flavor. Dried seasonings are more potent than fresh so they work best in quick Lemon Garlic Chicken Marinade.
- Salt and pepper: bring the flavor! You’ll add 1 teaspoon salt and 1 teaspoon pepper to the marinade then add additional salt to the potatoes because potatoes love/NEED salt!
what cut of chicken is best?
This Lemon Garlic Chicken Marinade is incredibly versatile and works well with any cuts: thighs, breasts, legs, and even wings. In fact, the marinade would also be fabulous for shrimp, salmon, and pork– it makes EVERYTHING better!
Chicken thighs: are my first choice in this Lemon Garlic Chicken recipe. They soak up the marinade quickly and taste like they have been marinating for hours after only 20 minutes. Additionally, thighs are dark cuts of meat which means they are richer tasting and inherently juicier than chicken breasts.
Chicken cutlets: use 3 chicken breasts sliced through the equator to create six cutlets or 6 small chicken breasts, roughly 5-7 ounces each. The chicken will be pounded to a uniform thickness so it’s super tender, can seep in more of the marinade and will cook more evenly and in the allotted cooking time.
THE VEGGIES
-Potatoes: you’ll need about 1-inch potatoes for this recipe. I suggest baby Dutch potatoes because they emerge buttery tender. You’ll want to cut larger baby potatoes into quarters or halve super small ones. You can cut the potatoes larger if you wish, just bake them longer before you add the chicken and broccoli.
-Broccoli: works perfectly here because it cooks in the same time as the chicken and shines with the lemon garlic flavors.
Garlic Chicken Recipe Substitutions
This Lemon Garlic Chicken recipe is very versatile. Here are a few ways to mix it up:
- Use a different protein. Use the Lemon Garlic Chicken Marinade on shrimp, fish or pork.
- Add pesto. Add ¼ cup pesto to the marinade and omit the basil.
- Add Parmesan. Add freshly grated Parmesan to the broccoli and potatoes before baking.
- Make it spicy. Add ¼ teaspoon red pepper flakes to really feel the heat.
- Play with the seasoning ratios. Add additional basil, omit the oregano, etc. to mix up the flavor profile.
- Swap veggies. Add cherry tomatoes, zucchini, corn, bell peppers, green beans, carrots, asparagus, etc. Take care to add vegetables to the sheet pan at the correct time so you don’t end up with crisp-tender or mushy veggies. Carrots should be added with the potatoes, bell peppers with the chicken, and asparagus, zucchini and tomatoes should be added the last 10 minutes of baking.
Garlic Lemon Chicken Sauce Ingredients
This Lemon Garlic Chicken recipe is lemony and garlicy 😉 so I love it with a reprieve of creamy herb sauce/dip to tone down the acidity. I have tried it both with and without a sauce, and it is 10X better with the dip, especially the veggies. You can pick up some store-bought tzatziki or whip up this easy Parmesan Yogurt Herb Sauce. This sauce is extremely flexible so don’t worry if you don’t have all of the ingredients.
- Greek yogurt: you can use Greek yogurt or sour cream as the base of the sauce. Greek yogurt will be tangier and give you more of a Greek vibe.
- Parmesan: adds a salty, nuttiness to the sauce and pairs beautifully with the chicken, potatoes and the broccoli! Use finely freshly grated so it blends right into the sauce. If you don’t have Parmesan, you may skip it but be prepared to add less lemon juice and addition salt.
- Lemon juice: just a splash adds bright depth to the sauce.
- Parsley: I like to use parsley in the sauce because it’s not used in the Lemon Garlic Chicken Marinade and is neutral enough with clean, slightly peppery, earthy subtilties to not compete with the chicken.
- Herbs: in addition to the parsley I recommend chopped chives and minced dill. I realize these aren’t always pantry friendly, so you can take them or leave them, but they add lots of flavor, especially the dill.
- Seasonings: salt, pepper and ground cumin round out the flavor profile. Use more or less to taste. You don’t need a lot of seasonings because the chicken is already so flavorful.
How to make Lemon Garlic Chicken Thighs
Step 1: Marinate the chicken thighs. Combine the Lemon Garlic Chicken Marinade ingredients in a large sealable bag. Remove 2 tablespoons to use later on 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.
Step 2: Roast the potatoes. Add the potatoes, 1 tablespoon reserved marinade (not touched by the chicken) and ¼ teaspoon salt to a large, rimmed baking sheet. Toss the potatoes with the marinade until evenly combined then spread into an even layer. Bake for 15 minutes.
Step 3: Add chicken and broccoli. Add the broccoli to the sheet pan and toss with 1 tablespoon of the reserved marinade. Push the broccoli next to the potatoes in a single layer. Add the chicken in a single layer.
Step 4: Bake chicken. Bake uncovered at 400 degrees for 17-22 minutes or until your chicken thighs reach 170 degrees F or chicken cutlets reach 165 degrees F.
How to make Lemon Garlic Chicken Thighs in advance
You can prep portions of this recipe in advance so the final dish comes together quickly:
-Prep the marinade: whisk the marinade ingredients together in a sealable plastic bag and refrigerate. Don’t forget to remove 2 tablespoons for the veggies before adding the chicken.
-Marinate the chicken. go one step further and marinate the chicken for up to 4 hours.
-Prep the veggies: chop the broccoli into florets and the potatoes into quarters. The potatoes will brown due to oxidation once cut so you’ll want to store them submerged in a bowl of water in the refrigerator. Make sure to thoroughly dry before roasting.
Lemon Garlic Chicken Recipe Variations
Can I make grilled lemon garlic chicken?
Absolutely! The Lemon Garlic Chicken Marinade is stand-alone fabulous for grilling on an outdoor grill during the summer or an indoor grill pan during the winter. The cooking time is roughly the same for both 5–7-ounce chicken cutlets and boneless, skinless chicken thighs:
- Heat, clean and grease grill to 400 degrees F.
- Grill chicken over direct heat undisturbed for 4-6 minutes per side, or until chicken is cooked through (An inserted thermometer should read 165 degrees F for chicken breasts, 170 for thighs).
- Let chicken rest 5 minutes before chopping or slicing.
Can I make Lemon Garlic Chicken in a skillet?
Of course! You can use an indoor grill pan or here’s how to make in a skillet:
- Heat 1 ½ tablespoon olive oil in a large skillet over medium-high heat.
- Once very hot, add chicken and cook for 3-4 minutes, or until deeply golden on one side.
- Flip the chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 additional minutes (depending on thickness), or until chicken is cooked through.
Tips for making Lemon Garlic Chicken
- Use chicken thighs. For the juiciest, most flavorful chicken with greater caramelization, use chicken thighs.
- Pound Chicken. If you use chicken cutlets, take care to pound them to an even thickness using a meat mallet or side of a can so they are more tender and cook more evenly.
- Use a sealable plastic bag. The marinade is more like a wet rub and not overly wet so it works best in a plastic bag vs a bowl to seal in the juices and flavors all around the chicken.
- Don’t over-marinate the chicken. This marinade is highly acidic which can break down the chicken fibers and make them mushy if marinated for too long. Marinate the chicken for 4 hours max. The thighs really don’t need longer than 20 minutes because they are already tender and won’t become more flavorful even if marinating longer.
- Use the correct pan size. It is important to use a rimmed jelly roll pan which measures 15 x 21 inches like this one. The size of the sheet pan matters because we want our ingredients to fit on the pan in a single layer without overlapping. If you don’t have a jelly roll pan, you can use 2 smaller pans.
- Don’t skip the foil! Line your sheet pan with foil to make cleanup a breeze.
- Don’t forget the spray. Even the marinade has olive oil, the veggies aren’t swimming in it, so it’s important that you grease the foil with nonstick cooking spray otherwise your veggies will stick.
- Use uniform potatoes. Try and select your own potatoes of similar size instead of grabbing a bag which will often have varying sizes. Quarter all of the potatoes so they are bout 1-inch and only halve potatoes that are super tiny.
- Bring the chicken to room temperature. If you are making this recipe right away, then the chicken will come to room temperature as it marinates and you bake the potatoes. If you are making this recipe after the chicken has been marinating in the refrigerator, make sure to let the chicken rest on the counter for 20 minutes before cooking. Room temperature chicken is juicier (lots of science behind it), cooks more quickly and evenly.
- Meat thermometer: No one likes dry chicken, so be sure to check for doneness with a meat thermometer for the juiciest chicken every time.
- Let the chicken rest. After the chicken is finished cooking, let rest 5-10 minutes before slicing so it has time to reabsorb the juices that have pushed towards the outside of the chicken. If you cut into the chicken immediately after cooking, valuable, moisture-giving juices will run out.
- Don’t skip the sauce! The yogurt sauce is a key component in this recipe. Its creamy consistency marries all of the ingredients together and is a gentle reprieve from the tangy chicken. If you don’t have all of the herbs for the sauce, just use what you do have.
- Meal prep: Easily turn these Lemon Garlic Chicken Thighs into meal prep by dividing the chicken and veggies into sealable containers so they’re ready for on-the go.
Garlic Chicken temperature
Chicken thighs should be cooked to 175 degrees F and chicken breasts should be cooked to 165 degrees. Cooking dark meat to only 165 F will yield chewy, rubbery meat because it contains more connective tissue than light meat, but cooking thighs to 175 F, will yield tender, juicy meat as the collagen melts and turns to gelatin. I recommend removing the chicken from the heat source a few degrees under because the temperature will continue to rise once the chicken is removed from the heat.
How to not overcook Lemon Garlic Chicken
Always use a meat thermometer to check for doneness so you don’t undercook or overcook your chicken. A meat thermometer means perfectly cooked, tender, juicy chicken ever time. You can pick up an inexpensive instant read thermometer at the grocery store or Amazon, but a digital meat thermometer is the most accurate.
I am obsessed with this digital probe thermometer. It retrieves temperature precisely to within ±1.8°f (±1°c) and you leave the probes in the chicken while it cooks, whether on the grill, stove, or oven. The digital thermometer allows you to set the desired temperature and an alarm will set as soon as it reaches the set temperature.
How to serve this Garlic Chicken Recipe
Lemon Garlic Chicken Thighs area complete meal-in-one if you go the sheet pan route, otherwise you can serve the chicken with any of these side dishes:
- Grains: brown rice, white, rice, quinoa, Greek Lemon Rice or go low carb with cauliflower rice, zoodles or spaghetti squash. Spinach Risotto, Mushroom Risotto or Parmesan Risotto would also be incredible.
- Potatoes: Mashed Potatoes, Hashbrown Casserole, Smashed Potatoes, Roasted Red Potatoes, Twice Baked Potatoes, or Scalloped Potatoes.
- Vegetables: Honey Roasted Carrots or Glazed Carrots, Roasted Asparagus or Brown Butter Balsamic Asparagus, Roasted Broccoli, or Sauteed Brussels Sprouts.
- Pasta Salads: Creamy Bacon Pea Pasta Salad, BLT Pasta Salad with Lemon Chive Dressing, Greek Pasta Salad, or Italian Pasta Salad.
- Salads: a big green salad, Apple Salad, Wedge Salad, Fall Salad, Cucumber Tomato Salad, or Corn Salad.
- Fruit Salads: Perfect Fruit Salad, Winter Fruit Salad with Honey Lime Poppy Seed Vinaigrette or Creamy Grape Salad.
- Bread: we love this recipe with Garlic Bread, Soft and Fluffy Dinner Rolls or Garlic Parmesan Butter Breadsticks.
This Lemon Garlic Chicken Recipe makes great leftovers!
This Lemon Garlic Chicken recipe is scrumptious served with simple sides or is wonderfully versatile and can be served in sandwiches, wraps, salads, etc. Here are just a few ideas:
- Sandwiches: slather some pesto on toasted sourdough or toasted bread and top with chicken, tomatoes, avocado, sprouts, etc.
- Panini: spread tzatziki or Greek yogurt mixed with a little mayo on each side of sliced ciabatta bread then layer the bottom slice with mozzarella cheese, arugula, sun-dried tomatoes, pickled red onions, feta, bacon, etc. and sliced chicken. Top chicken with bread and grill in a greased grill pan, placing a heavy pan on top of the sandwich. Grill panini for 3 minutes per side or until cheese is melted.
- Pasta: chop up the chicken and add it to Pesto Pasta, Bacon Pasta, Fettuccini Alfredo, or any of your favorite meatless pastas. You can also create your own by tossing warmed pasta with olive oil, garlic, herbs and a splash of lemon.
- Tiktok Feta Pasta: whip of a batch of this sensationally easy, viral pasta by baking a block of feta, tomatoes, pesto and olive oil together to create an irresistible, cheesy, creamy, tangy, tomato sauce then stirring in garlic, basil and cooked pasta. Now just stir in your chopped Lemon Garlic Chicken and a protein-packed dinner is served!
- Salad: chop up the chicken and add to a bed of greens along with tomatoes and veggies of choice. See this Grilled Lemon Basil Chicken Salad with corn, apples, avocado and bacon or this Greek Chicken Salad with tomatoes, cucumbers, olives, thinly sliced red onions, sliced almonds, feta for inspiration.
- Wraps: slather tortillas or flatbread with pesto, top with greens, layer with chicken and veggies of choice.
- Soups: add this chopped chicken to Lemon Orzo Soup or Chicken Noodle Soup in place of the shredded chicken. You may need to adjust the seasonings in the original soup recipe because the chicken is so wonderfully flavorful.
- Grain Bowls: layer your favorite rice or grains in a bowl with your favorite veggies and toppings. Choose from a combination of roasted veggies, like roasted broccoli, cauliflower, Brussels sprouts or butternut squash, raw veggies such as sweet corn, cucumbers, fresh tomatoes, thinly sliced radishes, sprouts, avocados etc. and pickled like pickled jalapenos, red onions, carrots, etc. Finish it all off with Tomatillo Avocado Ranch or Tzatziki.
How to store leftover Garlic Chicken
Store the Lemon Garlic Chicken in an airtight container in the refrigerator for 4-5 days.
How to reheat Lemon Garlic Chicken Thighs
-Microwave: chop up or slice the chicken so it reheats more evenly then transfer to a microwave safe dish. Heat for one minute then at 30 second intervals as needed.
-Skillet: reheat the chicken and veggies a skillet over medium low heat until warmed through, with a drizzle of oil or butter.
-Oven: transfer chicken to an oven-proof dish. Cover with foil and reheat at 350 degrees F for 10 minutes or just until warmed through.
How to freeze this Lemon Garlic Chicken Recipe
These Lemon Garlic Chicken Thighs freezer very well:
-To freeze cooked chicken: let chicken cool completely then transfer it to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for 2 to 3 months. Thaw chicken in the refrigerator overnight.
-To freeze chicken in marinade: add the chicken to the marinade, squeeze out excess air and seal. Freeze for up to 3 months. When you’re ready to use, the chicken will marinate as you thaw it in the refrigerator. Cook as soon as the chicken is thawed.
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Garlic Lemon Chicken
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Ingredients
Chicken and Veggies
- 1 ½- 2 pounds boneless skinless chicken thighs (see notes for breasts)
- 1 pound baby Dutch potatoes, quartered, halved if super small
- 3 cups broccoli florets
Lemon Garlic Marinade
- 1/3 cup olive oil
- 3 cloves garlic, minced
- 3 tablespoons freshly squeezed lemon juice
- 2 teaspoons lemon zest
- 1 tablespoon Dijon mustard
- 1 tsp EACH salt, pepper, dried basil, dried oregano, onion powder
- 1/2 tsp EACH paprika, ground cumin, dried thyme, sugar
Parmesan Yogurt Herb Sauce (Optional, recommended)
- 1 cup Greek yogurt or sour cream
- 1/4 cup finely, freshly grated Parmesan
- 1/4 cup chopped parsley
- 1 tablespoon lemon juice
- 1 tablespoon chopped chives (optional)
- 1 tablespoon minced dill (optional)
- 1/4 tsp EACH salt, ground cumin
- 1/8 teaspoon pepper
Instructions
- Preheat oven to 400 degrees F.
- Combine the Lemon Garlic Marinade ingredients in a freezer size sealable bag. Remove 2 tablespoons 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 sides (15×21-inches) with foil and spray with cooking spray for easy cleanup.
- Add the potatoes, 1 tablespoon reserved marinade (never touched by the chicken) and ¼ teaspoon salt. Toss until evenly combined then spread into an even layer. Bake potatoes at 400 degrees F 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 tablespoon of the reserved marinade. Push next to the potatoes in a single layer. Add the chicken in a single layer.
- Bake uncovered at 400 degrees for 17-22 minutes or until your chicken thighs reach 170-175 degrees F or chicken cutlets reach 165 degrees F on an instant read thermometer.
- Meanwhile, whip up the Yogurt Parmesan Herb Sauce by whisking all of the ingredients together. Refrigerate until ready to serve.
Notes
EXPERT TIPS
- Use chicken thighs. For the juiciest, most flavorful chicken with greater caramelization, use chicken thighs.
- ** To use chicken breasts: use 3 chicken breasts sliced through the equator to create six cutlets or 6 small chicken breasts, roughly 5-7 ounces each. Pound the chicken to a uniform thickness so it’s super tender, can seep in more of the marinade and will cook more evenly and in the allotted cooking time.
- Use uniform potatoes. Try and select your own potatoes of similar size instead of grabbing a bag which will often have varying sizes. Quarter all of the potatoes so they are about 1-inch and only halve potatoes that are super tiny. You can cut the potatoes larger if you wish, just bake them longer before you add the chicken and broccoli.
- Don’t forget the spray. Even the marinade has olive oil, the veggies aren’t swimming in it, so it’s important that you grease the foil with nonstick cooking spray otherwise your veggies will stick.
- Bring the chicken to room temperature. If you are making this recipe right away, then the chicken will come to room temperature as it marinates and you bake the potatoes. If you are making this recipe after the chicken has been marinating in the refrigerator, make sure to let the chicken rest on the counter for 20 minutes before cooking.
- Don’t skip the sauce! The yogurt sauce is a key component in this recipe. Its creamy consistency marries all of the ingredients together. Greek yogurt will be tangier and give you more of a Greek vibe and sour cream will be more of a steakhouse dip vibe. If you don’t have all of the herbs for the sauce, just use what you do have. You can also use homemade or store-bought tzatziki.
- Meal prep: Easily turn these Lemon Garlic Chicken Thighs into meal prep by dividing the chicken and veggies into sealable containers so they’re ready for on-the go.
Grilled lemon garlic chicken
- Heat, clean and grease grill to 400 degrees F.
- Grill chicken over direct heat undisturbed for 4-6 minutes per side, or until chicken is cooked through (An inserted thermometer should read 165 degrees F for chicken breasts, 170-175 degrees for thighs).
- Let chicken rest 5 minutes before chopping or slicing.
Skillet Lemon Garlic Chicken
- Heat 1 ½ tablespoon olive oil in a large skillet over medium-high heat. You will likely need to work in batches.
- Once very hot, add chicken and cook for 3-4 minutes, or until deeply golden on one side.
- Flip the chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 additional minutes (depending on thickness), or until chicken is cooked through.
HOW TO STORE AND REHEAT
- Storage: store the chicken in an airtight container in the refrigerator for 4-5 days.
- To freeze cooked chicken: let chicken cool completely then transfer it to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for 2 to 3 months. Thaw chicken in the refrigerator overnight.
- To freeze chicken in marinade: add the chicken to the marinade, squeeze out excess air and seal. Freeze for up to 3 months. When you’re ready to use, the chicken will marinate as you thaw it in the refrigerator. Cook as soon as the chicken is thawed.
- To reheat in the microwave: chop up or slice the chicken so it reheats more evenly then transfer to a microwave safe dish. Heat for one minute then at 30 second intervals as needed.
- To reheat in a skillet: reheat the chicken and veggies a skillet over medium low heat until warmed through, with a drizzle of oil or butter.
- To reheat in the oven: transfer chicken to an oven-proof dish. Cover with foil and reheat at 350 degrees F for 10 minutes or just until warmed through.
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Mability says
Ooohhh…I recently made this chicken and dipping sauce for dinner and We Loved It. The chicken is so moist and flavorful by itself but I made the sauce too. Once I dipped the first bite into it I never looked back. The chicken has a great lemony flavor & the sauce compliments so well. I grilled breasts on the stove and it came out perfectly and moist using your tips.
Next time I’ll make this with either your Strawberry/spinich or watermelon salad to compliment the dish. I am so grateful for all your recipes, your my go to for all recipes. Thank-you so much for sharing such wonderful recipes.
Jen says
Thank you for being the first to review this recipe, I’m thrilled it was such a huge hit! It sounds divine with the strawberry or watermelon salad for next time – yum. Thank YOU for making my recipes and for taking the time to comment!
Annet says
Hi Jen.
I make this chicken today.
It was onbelieveble good.
Thank you for this recepie.
Annet
Jen says
Thanks Annet! I am so glad you enjoyed it!
Lyndsay says
This was super yummy! 5 stars! I can’t wait to make it again. Easy and delicious!
Jen says
5 stars- Wow! Thank you so much, Lyndsay, I am so happy this was a winner!
Valerie says
I made this for a dinner party and it was an absolute hit! The chicken was juicy and delicious. I used skin on bone in chicken thighs. I broiled it for a few minutes at the end to crisp up the skin. Everyone was very impressed with them meal! Thanks for sharing your recipes!
I took the left over chicken, broccoli, and yogurt sauce and made a chicken salad. Came out great!!
Jen says
Yay! I am so happy that it worked out so well! So smart to turn the leftovers into a salad, that sounds delish!
Nikki says
My family really enjoyed this recipe. It was excellent. A keeper for sure! Thanks for another great recipe.
Jen says
You’re so welcome Nikki, I’m so pleased it will be on repeat!
Sue says
This was easy, fast and super yummy!! I subbed carrots for broccoli. Thanks for great recipe
Jen says
You’re so welcome, I’m so happy it was a winner! Love the carrots swap!
Emily says
I am out of basil! Should I sub it for another spice or just leave it out?
Jen says
Hi Emily, I would increase the oregano to 1 1/2 tsps. Enjoy!
Jim Tarrant says
Tarragon works too. Great recipe. Perfect for our farm produce too. Aside from adding a few Calabrian chili flakes and using a little white wine to make a pan sauce, we followed it as is (except for the yogurt sauce).
Jen says
Tarragon is a great suggestion Jim! That is so awesome you have your own farm produce – I’m sure it makes everything extra delicious!
Liz says
Delicious dish that comes together super easily and quickly! Used green beans and cherry tomatoes as that was what was in my fridge and it turned out perfect, bursting with flavor! Thanks for sharing!
Jen says
I love that combination, yum! I’m so pleased you loved it, thanks Liz!
Canan says
Delicious, simple to put together and definitely a recipe we will repeat. The yogurt herb sauce is a must! I will make that often for dipping veggies- so, so good!
Jen says
Thank you for the glowing review Canan, I’m so pleased it will be on repeat! So pleased the sauce was a standout as well!
Christina M says
My chicken and potatoes ended up with too much liquid on the pan for the potatoes and chicken to get brown. Not sure why
Jen says
Hi Christina, next time make sure there isn’t excess marinade on the chicken which can seep all over and prevent it from browning. Hope this helps!
Heidi says
This was excellent! I’m making for the second time in two weeks as requested by my family! The chicken is very moist and so flavorful!!
Jen says
Thanks so much Heidi! I’m pleased the whole family loved it!
Kate says
Would this chicken go well served with fettucine alfredo?
Jen says
Yes! I think it would be delicious!
Cecelia Rodriguez says
Just made it
Looks beautiful
I took pic
Don’t know how to attach
Jen says
I’m so pleased you enjoyed it! You can tag me on IG @carlsbadcravings 😉
Natalia says
Delicious, Jen!!!I grilled the chicken thighs and serve them with roast potatoes, asparagus and a green salad. The dipping sauce is so tasty. I felt I was eating in a fancy restaurant. Great job!!!
Jen says
Thanks so much Natalia, I’m so pleased you loved it! You actually inspired me and I stopped answering your comment and went and made the recipe for dinner myself – so thank you for that!
Pat says
Wonderful! Easy, quick weeknight dinner. Lots of flavor.
Jen says
Thank you, Pat, I am so pleased you enjoyed this recipe!
Brianna B says
Sooo good!! I replaced the broccoli with green beans and I made the dip but I completely forgot about it in the fridge when it came time to eat lol but it was still absolutely delish!!!!
Jen says
Thank you! I’m so glad that it was still great even without the dip!
Kaitlin says
Yum yum YUM!! This is the 2nd time making this recipe and my family loves it! So stinkin’ tasty and flavorful! Thank you for sharing!!!!
Jen says
I’m so glad it’s a hit with your family! Thanks for taking the time to leave a review!
Erica says
If I only have frozen potatoes ( golds. And baby red blend) how would you recommend cooking? Maybe steam bag in microwave then add to baking sheet to get crispy? Not sure how to approach this… thank you!!
Jen says
Hi Erica, I would add the potatoes to the baking sheet thawed so they can be patted dry in order to crisp up before baking with the chicken. You can either defrost them overnight in the fridge, or on the defrost setting in the microwave. Hope that helps!