Lemon Herb Chicken Plate

This lemon herb chicken with roasted potatoes and broccoli is the perfect weeknight dinner solution for busy families who still want a nutritious homemade meal. The bright lemon flavor paired with herbs creates a dish that feels both comforting and fresh at the same time.

I created this recipe during a particularly hectic week when I needed something nutritious but didn't have time for complicated cooking. My family was so impressed with how flavorful it was despite being so simple that it's now in our regular rotation.

Ingredients

• Boneless skinless chicken breasts: Provide lean protein and cook quickly. Look for even sized pieces for consistent cooking
• Olive oil: Brings healthy fats and helps create a golden exterior on the chicken
• Fresh lemon juice: Adds brightness and helps tenderize the meat. Always use fresh rather than bottled for best flavor
• Garlic powder: Infuses flavor without the risk of burning that comes with fresh garlic
• Yukon gold potatoes: Hold their shape while roasting and have a naturally buttery flavor. Choose small to medium sized for faster cooking
• Broccoli florets: Add color and nutrition. Look for deep green heads with tight florets
• Greek yogurt: Creates a creamy sauce base with added protein. Full fat works best for richness
• Fresh herbs: Like chives and parsley brighten the entire dish with color and flavor

Step-by-Step Instructions

Prepare the Oven:

Preheat your oven to 425°F and position your rack in the middle. This high temperature ensures the vegetables get crispy edges while staying tender inside. Line a large baking sheet with parchment paper for easy cleanup.

Prep the Vegetables:

Slice the potatoes into even pieces about 1/4 inch thick so they cook uniformly. Cut broccoli into similar sized florets to ensure even cooking. Toss potatoes with a tablespoon of olive oil making sure each piece is coated. Season generously with salt and pepper. Do the same with broccoli florets in a separate bowl.

Arrange for Roasting:

Place the potatoes and broccoli on opposite sides of the baking sheet giving each vegetable its own space. Spread them in a single layer ensuring they aren't overcrowded which would cause steaming instead of roasting. Place in the oven and set a timer for 15 minutes before checking.

Season the Chicken:

While vegetables roast pat chicken breasts dry with paper towels which helps achieve better browning. In a shallow dish combine garlic powder salt pepper and lemon juice. Place chicken in the mixture turning to coat completely letting it sit for at least 5 minutes to absorb flavors.

Cook the Chicken:

Heat a large skillet preferably cast iron over medium heat. Add olive oil and wait until it shimmers. Place chicken breasts in the hot pan and cook undisturbed for 5 to 6 minutes until a golden crust forms. Flip once and cook another 5 to 6 minutes until internal temperature reaches 165°F.

Make the Herb Sauce:

While chicken rests whisk together Greek yogurt lemon juice finely chopped herbs salt and pepper in a small bowl. Taste and adjust seasoning as needed. The sauce should be tangy and herbal with a consistency that can be drizzled.

Assemble and Serve:

Place chicken on plates alongside roasted potatoes and broccoli. Drizzle the herb sauce generously over the chicken letting some spill onto the vegetables. Finish with a sprinkle of additional fresh herbs for color and flavor.

Pin it

The lemon is truly the secret ingredient in this dish. I discovered its importance accidentally when I was out of marinade ingredients one night and used extra lemon instead. The acid perfectly tenderizes the chicken while adding brightness that balances the richness of the roasted vegetables.

Meal Prep Magic

This dish holds up beautifully for meal preparation. Cook everything as directed but keep the herb sauce separate in small containers. When ready to eat simply microwave the chicken and vegetables for 1 to 2 minutes until heated through then add the fresh sauce. The flavors actually develop further after a day in the refrigerator making the leftovers sometimes even better than the original meal.

Easy Variations

The basic formula of this recipe is endlessly adaptable. Swap chicken for salmon fillets and reduce cooking time to about 4 minutes per side. Replace potatoes with sweet potatoes for added nutrition or try cauliflower instead of broccoli. The herb sauce works with any combination of fresh herbs you might have on hand rosemary and thyme are wonderful in winter while basil and mint create a summery version.

Pin it

Serving Suggestions

While this meal is complete on its own serving it with a simple side salad dressed with lemon vinaigrette creates a restaurant worthy presentation. For guests add a starter of crusty bread with olive oil or a light soup. A glass of crisp white wine like Sauvignon Blanc or Pinot Grigio pairs wonderfully with the lemony flavors for a special dinner.

Frequently Asked Questions

→ How can I make the chicken more flavorful?

Marinate the chicken in olive oil, lemon juice, garlic powder, and herbs for at least 30 minutes before cooking to infuse deeper flavors.

→ Can I use a different vegetable instead of broccoli?

Yes, you can substitute broccoli with asparagus, green beans, or brussels sprouts for a similar roasting method.

→ What’s the best way to ensure crispy potatoes?

Spread the potatoes in a single layer on the baking sheet and avoid overcrowding. Flipping them halfway through roasting also helps achieve even crispiness.

→ Can I make the herb sauce ahead of time?

Yes, the herb sauce can be made a few hours in advance and stored in the refrigerator. Give it a stir before serving.

→ What’s a good alternative to Greek yogurt for the sauce?

You can use sour cream or even mayonnaise as a substitute for Greek yogurt in the herb sauce.

→ What sides can I serve instead of roasted potatoes?

Rice pilaf, quinoa, or a simple side salad can complement the lemon herb chicken beautifully as alternative sides.