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5 from 1 vote

Sheet Pan Lemon Garlic Chicken, Potatoes, & Broccoli with Dairy Free "Cheesy" Herb Sauce

Author: Renee Kohley - Raising Generation Nourished

Ingredients

For the Lemon Garlic Marinade ::

For the Sheet Pan Dinner ::

  • 1 recipe of the above Lemon Garlic Marinade
  • 8 boneless chicken thighs
  • 8-9 yellow potatoes quartered
  • 1-2 heads of broccoli cut into florets (about 6 or so cups)
  • Sea salt/pepper to taste

For the Dairy Free “Cheesy” Herb Sauce ::

  • 1 cup full fat dairy free yogurt such coconut yogurt I like the large tubs of So Delicious plain yogurt
  • ¼ cup nutritional yeast
  • 1 tbsp lemon juice
  • 1 tsp dried parsley
  • 1 tsp dried chives
  • ½ tsp dried dill
  • ¼ tsp sea salt
  • Pinch of pepper

Instructions

Make the Lemon Garlic Marinade ::

  • Whisk the marinade ingredients in a container that has a lid. **Scoop out ¼ cup of the marinade into a small bowl to save for the veggies.**

Marinade the chicken ::

  • You’ll want to marinade the chicken for at least 15-20 minutes, but you can do this in advance in the morning if you want. Rinse and pat dry your chicken thighs, add them to the marinade that is in the container, put the lid on the container, and shake it up to mix the marinade and the chicken. Let the chicken marinade in the refrigerator until you are ready to make dinner.

Make the sheet pan dinner ::

  • Pre-heat the oven to 425 degrees and get 2 large sheet pans out. Do not spray or line the sheet trays.
  • Toss the quartered yellow potatoes on one of the sheet trays with 2 tablespoons of the reserved lemon garlic marinade and about ¼ to ½ tsp of sea salt to taste.
  • Roast the potatoes at 425 degrees for 15 minutes, and then give them on a stir on the sheet tray. S
  • Scoot the potatoes to one half of the sheet tray, and add the broccoli florets to the other side. Toss the broccoli florets with the other 2 tablespoons of lemon garlic marinade and sprinkle a few pinches of sea salt.
  • On the second sheet tray, line up the marinated chicken thighs, and then put both sheet trays into the oven together to roast for 25 minutes.

Make the Dairy Free “Cheesy” Herb Sauce ::

  • While the sheet pan dinner is in the oven, you can stir up the dairy free “cheesy” herb sauce. OR this can be made up to a couple days in advance and stored in the refrigerator. Add all of the ingredients for the sauce into a small bowl, and stir together until combined.

Notes

  • You can swap the thighs for chicken breasts but you’ll want to fillet any breasts that are on the thick side to match the size/thickness of the thighs represented here.
  • You can swap the broccoli for whatever veg is in season! Use green beans, asparagus, zucchini, or a mixture of veg!
  • If you are not dairy free, you can use regular yogurt or Greek yogurt and parmesan for the cheesy herb sauce.
  • This dinner makes a great meal prep for a whole week to warm up for work.
  • Any leftover chicken can be cut up and used for salads, wraps, or stir fry