Lemon Garlic Chicken, with Herb Sauce, veggies and potatoes
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.
Equipment
- Oven Save Pan
Ingredients
For the Chicken
- 1 lb boneless skinless chicken thighs, tenders, or chicken breast
- 2 tablespoon olive oil
- 4 garlic cloves minced
- 1 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
- 2 zucchini sliced or chopped
- 2 bell peppers sliced or chopped
- 1 red onion cut into wedges
- 2 tbsp olive oil
- Salt, pepper, and fresh thyme to taste
For the Mashed Potateos
- 1 lb red potatoes halved or quatered
- 1 tablespoon olive oil or unsalted butter
- ¼ cup milk
- Salt and pepper to taste
For the Herb Yogurt Sauce
- ½ plain Greek yogurt or sour cream
- 1 tablespoon fresh dill chopped
- 1 tablespoon fresh parsley chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
Start the Mashed Potateos
- Bring a large pot of salted water to a boil. Add the potatoes and cook for about 20-25 minutes, until tender when pierced with a fork.
- Drain the potatoes and return them to the pot. Mash with olive oil (or butter) and almond milk until smooth. Season with salt and pepper to taste, and cover to keep warm.
Preheat the oven and prepare the Veggies
- Preheat your oven to 425°F (220°C). Toss the zucchini, bell pepper, and red onion with olive oil, salt, pepper, and thyme. Spread them out on a baking sheet and roast for 15-20 minutes, until tender and slightly caramelized.
Cooke the Chicken
- While the veggies roast, season the chicken thighs with paprika, cumin, salt, pepper, and dried thyme. Heat olive oil in a large skillet over medium-high heat.
- Add the chicken thighs and sear for 4-5 minutes on each side until golden brown and cooked through. You can either place the oven safe pan in the oven with veggies for about 10 minutes or add a little water as the pan starts to dry up to prevent burning. In the last minute of cooking, add the minced garlic and lemon juice to the pan, letting the garlic infuse the chicken with flavor.
Make the Herb Yogurt Sauce
- While the chicken is cooking, whisk together the Greek yogurt, fresh dill, parsley, lemon juice, salt, and pepper in a small bowl. Adjust seasoning to taste.
Serve
- Plate the lemon garlic chicken thighs alongside the roasted veggies and mashed potatoes. Drizzle or dollop the herb yogurt sauce over the chicken or serve on the side for dipping.
Tried this recipe?Let us know how it was!