Lemon Garlic Chicken, with Herb Sauce, veggies and potatoes

When you're looking for an easy recipe that packs loads of flavor, this Lemon Garlic Chicken with Roasted Veggies, Mashed Potatoes, and Herb Sauce is the way to go. With juicy chicken marinated in olive oil, lemon zest, and garlic cloves, plus perfectly roasted veggies and creamy mashed potatoes, it's a complete meal that’ll make your entire family ask for seconds.

The best part? It’s simple enough for busy weeknights but delicious enough for a special occasion. Plus, the lemony sauce adds that next level of freshness to the dish.

Why This Recipe is Great for Families

This recipe offers flavorful chicken with minimal effort, making it ideal for meal prep or feeding picky eaters. The mix of herbs, garlic, and lemon creates a fresh lemon flavor that brightens up every bite. It's also versatile—boneless, skinless chicken breasts, thighs, or tenders work equally well, so use whatever you have on hand. The classic recipe approach, paired with healthy roasted veggies and creamy mashed potatoes, makes it a win for both adults and kids.

Ingredients

For the Chicken:

• 1 lb boneless, skinless chicken breasts (or thighs)
• 2 tablespoon olive oil
• 4 garlic cloves (minced)
• 1 large lemon (zested and juiced)
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon fresh thyme (or ½ teaspoon dried)
• 2 tablespoon butter
• Salt and pepper to taste

For the Roasted Veggies:

• 1 small zucchini (sliced)
• 1 red bell pepper (sliced)
• 1 red onion (cut into wedges)
• 2 tablespoon olive oil
• Salt, pepper, and fresh thyme to taste

For the Mashed Potatoes:

• 1 lb red potatoes (halved or quartered if they are large)
• 2 tablespoon olive oil or unsalted butter
• ¼ cup milk
• Salt and pepper to taste

For the Herb Yogurt Sauce:

• ½ cup plain Greek yogurt (or sour cream if you don't have greek yogurt)
• 1 tablespoon fresh dill (chopped)
• 1 tablespoon fresh parsley (chopped)
• 1 teaspoon fresh lemon juice
• Salt and pepper to taste

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Steps to Make It

1. Marinate the Chicken: Rub the paprika, cumin and thyme mixture over the chicken, coating it evenly.
2. Roast the Veggies: Preheat your oven to 425°F. Toss the zucchini, red bell pepper, and red onion with olive oil, salt, pepper, and fresh thyme. Spread them in a single layer on a baking sheet, and roast for 20-25 minutes or until they are tender.
3. Cook the Chicken: Heat an oven-safe skillet over medium-high heat. Place the olive oil in the pan, then the chicken searing each side for about 4-5 minutes until golden brown. Transfer the skillet to the preheated oven and bake for an additional 10 minutes to ensure the chicken reaches an internal temperature of 165°F. Use an instant-read thermometer to check the thickest part of the chicken. If you don't put them in the oven and prefer to continue on the stovetop, adding a bit of water when the pan starts to dry up will keep them from burning. In the last few minutes of cooking, add the butter, minced garlic, and lemon juice to the pan, letting the garlic and lemon infuse the chicken, and make a pan butter sauce with the juices from the chicken.
4. Make the Mashed Potatoes: Meanwhile, bring a pot of salted boiling water to a simmer and cook the gold potatoes for about 10-12 minutes until tender. Drain and mash them with olive oil (or butter), almond milk, salt, and pepper until smooth.
5. Prepare the Herb Yogurt Sauce: In a small bowl, stir together the Greek yogurt, fresh parsley, fresh dill, lemon juice, salt, and pepper. Set aside until you’re ready to serve.
6. Serve and Enjoy: Plate the chicken alongside the roasted veggies and mashed potatoes. Drizzle the chicken with the herb yogurt sauce for a burst of freshness or serve it on the side for dipping.

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Substitutions

• Chicken: Substitute thighs or tenders for the boneless, skinless chicken breasts. If you prefer dark meat, lemon chicken thighs are also a great option for juicy chicken with crispy skin.
• Veggies: Swap out the zucchini and red pepper for green beans, sweet potatoes, or whatever you have in your fridge. It’s a great way to use up leftover veggies!
• Milk: Use any milk you like for the mashed potatoes—whole milk, almond milk, or even a splash of cream for extra richness.
• Herbs: No fresh parsley or dill? Dried herbs work well too, just use half the amount.

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FAQ

1. Can I make this with a whole chicken?

Yes, you can! A whole lemon garlic herb roasted chicken works beautifully for this recipe. Just adjust the cooking time and be sure to place lemon slices and garlic inside the cavity of the chicken to infuse the meat with loads of flavor.

2. What’s the best way to check if the chicken is done?

Use a meat thermometer to check the internal temperature, which should reach 165°F. You can also slice into the thickest part of the chicken to see if the juices run clear and there’s no pink.

3. Can I make this ahead of time?

Definitely! The chicken can be marinated ahead of time in a plastic bag or airtight container, and the mashed potatoes reheat easily. The yogurt sauce will keep in the fridge for up to 3 days, making this meal great for meal prep.