Glazed Lemon Garlic Chicken Plate with Crispy Potatoes & Veggies
Description
This dish balances sweet, tangy lemon glaze, savory garlic, and a hint of honey over tender chicken breasts. It’s served with crispy golden potatoes and a medley of roasted vegetables, making it a wholesome, flavor-packed meal that feels fancy but comes together easily at home.
Perfect for weeknights or impressing guests!
Ingredients (Serves 4)
For the Lemon Garlic Chicken:
4 boneless, skinless chicken breasts (about 170g each)
2 tbsp olive o
3 cloves garlic, minced
1 lemon (zest + juice)
3 tbsp honey (or maple syrup)
2 tbsp soy sauce (or tamari)
1 tsp Dijon mustard
½ tsp black pepper
½ tsp salt
1 tsp cornstarch + 2 tbsp water (for thickening the glaze)
For the Crispy Potatoes:
600g (about 1.3 lb) baby or Yukon gold potatoes, halved
2 tbsp olive oi
½ tsp paprika
½ tsp garlic powder
Salt & pepper to taste
For the Veggies
1 cup broccoli florets
1 cup sliced bell peppers
1 medium carrot, sliced
1 tbsp olive oil
Salt & pepper
Time Breakdown
Instructions
Prep the Chicken
In a bowl, mix lemon juice, lemon zest, garlic, honey, soy sauce, mustard, salt, and pepper.
Add the chicken and marinate for at least 15 minutes (or up to 2 hours in the fridge).
Roast the Potatoes
Preheat oven to 425°F (220°C).
Toss potatoes with olive oil, paprika, garlic powder, salt, and pepper.
Roast on a parchment-lined tray for 30–35 minutes, flipping halfway.
Cook the Veggies
Toss your veggies with olive oil, salt, and pepper.
Roast for 10–12 minutes (with the potatoes during the last part), or sauté in a skillet for 8–10 minutes until tender-crisp.
Cook the Chicken
Heat 1 tbsp olive oil in a large skillet over medium-high heat.
Add marinated chicken; cook 5–6 minutes per side until golden and cooked through (internal temp 165°F / 74°C).
Remove chicken and set aside
Make the Lemon Garlic Glaze
Pour leftover marinade into the same skillet
Simmer for 2–3 minutes, then stir in cornstarch slurry (1 tsp cornstarch + 2 tbsp water).
Simmer until thickened and glossy, about 1 minute
Spoon the glaze over the chicken.
Assemble the Plate
Serve glazed chicken with crispy potatoes and veggies
Garnish with fresh parsley or lemon slices.
Nutrition Information (Per Serving)
(Values are approximate and can vary based on ingredients used.)
Common Questions & Answers
Can I use chicken thighs instead of breasts?
Yes! Boneless thighs work beautifully. They’re juicier and more forgiving — just cook for about 6–7 minutes per side.
What if I don’t have honey
You can substitute maple syrup or brown sugar for a similar flavo
Can I air fry the potatoes
Absolutely. Air fry at 400°F (200°C) for 15–18 minutes, shaking halfway for extra crispiness.
How do I make it meal-prep friendly
Divide into containers: chicken + glaze, potatoes, veggies. Keeps up to 4 days in the fridge. Reheat gently in the microwave or skillet.What veggies pair best
Try green beans, asparagus, or zucchini — they go great with the lemon-garlic flavors.
How do I make it dairy-free or gluten-free?
Dairy-free: already is!
Gluten-free: use tamari instead of soy sauce