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.