Garlic Lemon Chicken

INGREDIENTS

• 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
• 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 salt
• 1 tsp pepper
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp ground cumin
• 1/2 tsp dried thyme
• 1/2 tsp sugar
• 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 salt
• 1/4 tsp ground cumin
• 1/8 teaspoon pepper

INSTRUCTIONS

1. 1 Preheat oven to 400 degrees F.
2. 2 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.
3. 3 Line a large sheet pan with sides (15x21-inches) with foil and spray with cooking spray for easy cleanup.
4. 4 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.
5. 5 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.
6. 6 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.
7. 7 Meanwhile, whip up the Yogurt Parmesan Herb Sauce by whisking all of the ingredients together. Refrigerate until ready to serve.