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This tangy lemon herb chicken with golden potatoes and broccoli makes an ideal quick dinner for families on the go who want good food without all the fuss. The zesty lemon combined with herbs gives you a meal that's both cozy and refreshing.
I came up with this dish during one of those crazy weeks when I needed something healthy but couldn't spend hours cooking. My family couldn't believe how tasty it was for something so basic, and now we make it all the time.
Ingredients
- Boneless skinless chicken breasts: They're the lean protein base that cooks up fast. Try to grab pieces that are about the same size
- Olive oil: Adds good fats and helps the chicken turn nice and golden
- Fresh lemon juice: Gives the dish zip and softens the meat. Skip the bottled stuff - real lemons make all the difference
- Garlic powder: Packs flavor without burning like fresh garlic might
- Yukon gold potatoes: They don't fall apart when roasted and taste naturally buttery. Smaller ones cook faster
- Broccoli florets: Bring nutrients and bright color. Look for dark green heads that are tight and firm
- Greek yogurt: Makes a creamy sauce with extra protein. Go for the full fat kind for best taste
- Fresh herbs: Things like chives and parsley make everything pop with fresh flavor
Step-by-Step Instructions
- Get Your Oven Ready:
- Set your oven to 425°F with the rack in the middle. The hot temperature will give your veggies crispy edges while keeping them tender inside. Put parchment on a big baking sheet so cleanup won't be a pain.
- Get Veggies Ready:
- Cut potatoes into 1/4 inch slices so they'll cook evenly. Trim broccoli into similar-sized pieces. Put a tablespoon of olive oil on the potatoes and mix until they're all coated. Add salt and pepper. Do the same thing with the broccoli in another bowl.
- Set Up For Baking:
- Put potatoes on one side of the baking sheet and broccoli on the other. Make sure they're spread out in one layer with space between pieces so they roast instead of steam. Pop them in the oven and check after 15 minutes.
- Get Chicken Ready:
- While the veggies cook, pat your chicken dry with paper towels so it'll brown better. Mix garlic powder, salt, pepper and lemon juice in a shallow dish. Put the chicken in and turn it to coat all sides. Let it sit for 5 minutes to soak up the flavors.
- Cook Your Chicken:
- Warm a big skillet (cast iron works great) over medium heat. Add some olive oil and wait until it gets shimmery. Put the chicken in and don't move it for 5-6 minutes until it turns golden on the bottom. Flip once and cook another 5-6 minutes until it reaches 165°F inside.
- Whip Up The Sauce:
- While the chicken rests, mix Greek yogurt, lemon juice, chopped herbs, salt and pepper in a small bowl. Give it a taste and add more of anything it needs. You want a sauce that's tangy and herby, thin enough to drizzle.
- Put It All Together:
- Put chicken on plates with the roasted potatoes and broccoli. Spoon the herb sauce over the chicken, letting it run onto the veggies too. Sprinkle some extra fresh herbs on top for color and a flavor boost.
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Lemon really makes this dish special. I found this out by accident when I ran out of my usual marinade stuff one night and just used extra lemon instead. The acid makes the chicken super tender while adding brightness that works so well with the rich roasted veggies.
Meal Prep Magic
This dish works great for planning ahead. Cook everything as shown but keep the sauce in separate little containers. When it's time to eat, just warm up the chicken and veggies for about 1-2 minutes in the microwave and then add your fresh sauce. The funny thing is, it often tastes even better the next day after the flavors have had time to mix and mingle in the fridge.
Easy Variations
You can switch up this basic recipe in tons of ways. Try salmon instead of chicken but cook it less, about 4 minutes per side. Sweet potatoes can replace regular ones for extra nutrients, or swap in cauliflower if you don't have broccoli. The sauce works with whatever fresh herbs you've got around - rosemary and thyme are great in cold months while basil and mint feel perfect for summer.
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Serving Suggestions
While this meal stands on its own, adding a basic green salad with lemon dressing makes it feel like restaurant food. If you're having friends over, start with some crusty bread and olive oil or a light soup. The lemony flavor goes really well with crisp white wines like Sauvignon Blanc or Pinot Grigio if you want to make dinner a bit special.
Frequently Asked Questions
- → How can I add more flavor to the chicken?
Soak the chicken in a mix of olive oil, fresh lemon, garlic powder, and your favorite herbs for at least half an hour before cooking.
- → Can I swap out broccoli for something else?
Definitely! Try asparagus, brussels sprouts, or green beans—they roast beautifully too.
- → How can I get perfectly crunchy potatoes?
Make sure they're spread out in a single layer on the pan and flip them once halfway through baking for even crispiness.
- → Is it okay to prep the sauce earlier?
Of course. Make it a few hours ahead and keep it cold in the fridge. Stir before serving.
- → What if I don’t have Greek yogurt for the sauce?
You can replace it with either sour cream or mayo—they'll work just as well.
- → What could I serve instead of the potatoes?
Rice, quinoa, or even a crisp, fresh salad would pair great with the chicken.