Lemon Herb Chicken with Roasted Potatoes & Broccoli

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A bright, balanced meal with zesty chicken and perfectly roasted vegetables

Why This Meal Works

This wholesome dish brings restaurant-quality flavor to your weeknight table with:
✔️ Juicy, herb-infused chicken – quick-marinated for maximum taste
✔️ Crispy golden potatoes – sliced thin for ideal texture
✔️ Vibrant roasted broccoli – caramelized edges, tender-crisp bite
✔️ Optional creamy herb sauce – adds cool contrast to the lemon

Ingredients

Serves 2 (easily doubled)

For the Chicken

  • 2 boneless, skinless chicken breasts (6-8oz each)
  • 1 tbsp olive oil
  • Juice of ½ lemon (about 1 tbsp)
  • ½ tsp garlic powder
  • ½ tsp dried thyme or 1 tsp fresh
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp chopped fresh chives

For the Potatoes

  • 3-4 small Yukon Gold potatoes (12oz total), sliced ¼” thick
  • 1 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp pepper

For the Broccoli

  • 2 cups broccoli florets
  • 1 tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp garlic powder

Optional Herb Sauce

  • ½ cup Greek yogurt or sour cream
  • 1 tbsp lemon juice
  • 1 tbsp chopped parsley/chives
  • 1 small garlic clove, minced (optional)
  • Salt & pepper to taste

Step-by-Step Instructions

1. Prep & Marinate (15 min ahead)

  1. Chicken: Pound breasts to even ¾” thickness. Mix with oil, lemon juice, garlic powder, thyme, salt, and pepper. Let sit 15 minutes (or up to 4 hours refrigerated).
  2. Potatoes: Toss slices with oil, salt, and pepper on a baking sheet.
  3. Broccoli: Toss florets with oil, salt, and garlic powder on separate baking sheet.

2. Roast the Vegetables

  1. Preheat oven to 425°F (220°C).
  2. Roast potatoes 15 minutes. Add broccoli tray to oven.
  3. Roast both 10-15 minutes more until potatoes are golden and broccoli is charred at edges.

3. Cook the Chicken

  1. Heat skillet over medium-high. Add chicken (reserve marinade).
  2. Cook 5-6 minutes per side until internal temp reaches 165°F (74°C).
  3. Remove chicken, add reserved marinade to pan. Simmer 1 minute, then drizzle over chicken.

4. Make the Sauce (Optional)

Whisk all sauce ingredients. Adjust lemon and salt to taste.

5. Serve

  • Slice chicken diagonally.
  • Plate with potatoes and broccoli.
  • Garnish chicken with chives.
  • Drizzle sauce or serve on side.

Chef’s Secrets

🔹 Even Cooking: Slicing potatoes uniformly ensures they roast evenly
🔹 Extra Crisp: Place potatoes cut-side down on sheet
🔹 Juicy Chicken: Rest 5 minutes before slicing
🔹 Time-Saver: Use pre-cut broccoli florets

Customization Ideas

🌶 Spicy: Add red pepper flakes to chicken marinade
🧀 Rich: Sprinkle potatoes with Parmesan last 5 minutes of roasting
🍋 Bright: Zest the lemon over finished dish
🍗 Herb Swap: Try rosemary or dill instead of thyme

Nutrition Per Serving

✓ 35g protein ✓ 7g fiber ✓ Vitamin C rich
✓ Gluten-free ✓ Low sugar

“A sunshine-bright meal that’s as nourishing as it is delicious – the lemon brings everything to life!”

Pro Tip: Double the potatoes – they make amazing next-day breakfast hash!

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