Sheet Pan Lemon Herb Chicken

$- 4 chicken thighs, skinless and boneless - 2 tablespoons olive oil - 2 lemons (zested and juiced) - 4 cloves garlic, minced - 1 tablespoon fresh thyme leaves - 1 tablespoon fresh rosemary, chopped - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 cup cherry tomatoes, halved - 1 medium zucchini, sliced - 1 bell pepper, cut into strips - Fresh parsley, for garnish Each ingredient plays a key role. The chicken provides the protein. The lemons add brightness. Fresh herbs like thyme and rosemary enhance the flavor. Garlic brings depth to the marinade. The veggies add color and nutrients. - 1 cup broccoli florets - 1 red onion, sliced - 1 teaspoon paprika - 1 teaspoon Italian seasoning Feel free to swap or add veggies. Broccoli and red onion provide great flavor and texture. Paprika and Italian seasoning can spice things up. - Large zip-top bag or bowl for marinating - Whisk for mixing marinade - Large sheet pan for baking - Meat thermometer to check chicken doneness Having the right tools makes cooking easier. A meat thermometer ensures your chicken is safe to eat. A sheet pan lets you cook everything at once, saving time and effort. To start, gather your ingredients for the marinade. You need olive oil, lemon juice, lemon zest, minced garlic, thyme, rosemary, salt, and black pepper. In a small bowl, whisk them together until smooth. This mix adds bright flavor to the chicken. Let the marinade sit for a minute while you prepare the chicken. Next, take your chicken thighs and place them in a large zip-top bag or bowl. Pour half of the marinade over the chicken. Seal the bag or cover the bowl tightly. Let it marinate in the fridge for at least 30 minutes. If you have more time, let it sit for up to 2 hours. This gives the chicken a deeper flavor and makes it tender. While the chicken marinates, preheat your oven to 400°F (200°C). On a large sheet pan, arrange the cherry tomatoes, zucchini, and bell pepper. These veggies will soak up the flavor and add color. Drizzle the remaining marinade over the vegetables and toss them gently to coat. This step ensures every bite is tasty. After marinating, take the chicken out and nestle it among the vegetables on the sheet pan. Bake everything in the oven for 25-30 minutes. Make sure the chicken reaches an internal temperature of 165°F (75°C). If you like a crispy finish, broil the dish on high for 2-3 minutes at the end. Let it rest for a few minutes, then garnish with fresh parsley before serving. Enjoy your meal! To get juicy chicken, start with skinless, boneless thighs. They cook evenly and stay moist. Marinate the chicken for at least 30 minutes. If you have time, let it sit for up to 2 hours. This lets the flavors soak in. When baking, check the internal temperature. It should reach 165°F (75°C). If you want crispy edges, broil for a few minutes at the end. Choose vibrant, fresh vegetables. Cherry tomatoes, zucchini, and bell peppers work well. They add color and taste. Cut them into even pieces to ensure they cook at the same rate. If the seasons change, feel free to swap in what's fresh. Asparagus or carrots can be great options too. Garnishing adds a fresh touch. I love using chopped parsley. It brightens up the dish and adds a burst of flavor. You can also sprinkle a bit of lemon zest on top for extra zing. A few lemon wedges on the side make it fun to serve. Enjoy your dish with a pop of color and taste! {{image_2}} You can switch out chicken for other proteins. Try using skinless turkey thighs for a leaner dish. Salmon works well, too. Firm tofu is a great option for a plant-based meal. Just remember to adjust cooking times. Fish cooks faster than chicken. Feel free to mix and match veggies. Asparagus and carrots add a nice crunch. Sweet potatoes bring sweetness and heartiness. In fall, use Brussels sprouts or butternut squash. Seasonal veggies keep your meal fresh and exciting. This dish is naturally gluten-free and dairy-free. Just check your marinade ingredients. Use gluten-free soy sauce if needed. For a creamy sauce, blend soaked cashews with lemon juice. This adds richness without dairy. First, let your dish cool down. Once cool, place any leftovers in an airtight container. This keeps the chicken and veggies fresh. You can store them in the fridge for up to 3 days. Make sure to label the container with the date. This helps you track how long the food lasts. You can freeze the leftovers if you want to save them longer. Place them in freezer-safe bags or containers. Be sure to squeeze out as much air as possible. This prevents freezer burn. You can freeze the meal for up to 3 months. When you are ready to eat, thaw the meal overnight in the fridge. Reheat it in the oven at 350°F (175°C) until hot. This keeps the chicken juicy. For meal prep, choose glass or BPA-free plastic containers. Glass containers are great because they are safe for both the oven and microwave. They also help you see the food inside. BPA-free plastic is lightweight and easy to carry. Look for containers with tight-fitting lids to prevent spills. These will help keep your meals fresh and tasty. I recommend marinating the chicken for at least 30 minutes. This time lets the chicken soak up the lemon and herbs. For an even better taste, let it sit for up to 2 hours. This extra time deepens the flavor and makes the chicken more juicy and tender. Yes, you can use bone-in chicken. Just adjust the cooking time. Bone-in pieces may need a few extra minutes to cook fully. Aim for the same internal temperature of 165°F (75°C). This ensures your chicken is safe to eat and still tasty. You can serve this dish with many sides. Some great options include rice, quinoa, or a fresh salad. The bright flavors of the chicken pair well with simple sides. You can also add crusty bread to soak up the delicious juices. Check the internal temperature with a meat thermometer. The chicken should reach 165°F (75°C). If you don't have a thermometer, you can cut into the thickest part. The juices should run clear, and the meat should no longer be pink. Absolutely! This recipe is great for meal prep. After cooking, let the chicken cool completely. Then, store it in airtight containers. You can keep it in the fridge for up to 4 days. Reheat it in the oven or microwave when you're ready to eat. This blog post covered how to make delicious sheet pan lemon herb chicken. We went over the key ingredients, step-by-step cooking instructions, and tips for perfect results. I shared ideas for variations to suit your taste and how to store leftovers. Remember, you can tweak this recipe to fit your needs. Always keep experimenting and enjoy your meals! Happy cooking!$

Indulge in the fresh flavors of Zesty Lemon Herb Chicken & Veggie Delight! This easy and delicious recipe features tender chicken thighs marinated in a fragrant lemon and herb mixture, paired with vibrant veggies like zucchini, bell peppers, and juicy cherry tomatoes. Perfect for a healthy weeknight meal, this dish is sure to impress. Click through to discover the full recipe and elevate your dinner! #LemonChicken #HealthyRecipes #SheetPanDinner #EasyCooking

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Ingredients

4 chicken thighs, skinless and boneless

2 tablespoons olive oil

2 lemons (zested and juiced)

4 cloves garlic, minced

1 tablespoon fresh thyme leaves

1 tablespoon fresh rosemary, chopped

1 teaspoon salt

1/2 teaspoon black pepper

1 cup cherry tomatoes, halved

1 medium zucchini, sliced

1 bell pepper, cut into strips

Fresh parsley, for garnish

Instructions

Preheat your oven to 400°F (200°C).

In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, thyme, rosemary, salt, and black pepper to create a marinade.

Place the chicken thighs in a large zip-top bag or bowl and pour half of the marinade over the chicken. Seal the bag or cover the bowl and let it marinate in the refrigerator for at least 30 minutes (up to 2 hours for deeper flavor).

On a large sheet pan, arrange the cherry tomatoes, zucchini, and bell pepper. Drizzle them with the remaining marinade and toss to coat evenly.

After the chicken has marinated, nestle the chicken thighs among the vegetables on the sheet pan.

Bake everything in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C) and vegetables are tender.

For a crispy finish, broil the dish on high for an additional 2-3 minutes if you desire.

Remove from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.

Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4