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To make this dish, you'll need simple yet flavorful items. Here are the key ingredients: - 4 bone-in, skin-on chicken thighs - 2 tablespoons olive oil - 2 lemons (1 juiced, 1 sliced) - 3 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste These ingredients create a tasty marinade that infuses the chicken with zesty flavor. The lemon juice brightens the dish, while the herbs add depth. Pairing the chicken with fresh veggies brings color and nutrition. I recommend these: - 1 bell pepper (red or yellow), chopped - 1 zucchini, sliced - 1 cup cherry tomatoes, halved These vegetables roast nicely, soaking up the flavors from the chicken. The bell pepper adds crunch, while the zucchini and tomatoes provide a tender bite. Having the right tools makes cooking easier and more fun. Here’s what you’ll need: - A large sheet pan - A mixing bowl - A whisk - A sharp knife - A cutting board These tools help you mix, chop, and arrange your meal perfectly. A sheet pan is key to cooking everything evenly, making cleanup a breeze. For the full experience, check out the Full Recipe for detailed steps. Start by making the marinade. In a bowl, mix together the olive oil, lemon juice, minced garlic, oregano, thyme, smoked paprika, salt, and pepper. Whisk until it blends well. This mix adds a great flavor to the chicken. Place the chicken thighs in a large bowl or a ziplock bag. Pour the marinade over the chicken. Use your hands to massage the marinade into the chicken. This helps the flavors soak in. Let the chicken marinate for at least 30 minutes. If you have time, marinate it for up to 4 hours in the fridge. While the chicken marinates, prepare the veggies. In another bowl, toss the chopped bell pepper, zucchini, and cherry tomatoes with a drizzle of olive oil, salt, and pepper. After marinating, take the chicken out. On a large sheet pan, place the marinated chicken in the center. Surround it with the seasoned veggies. Top the chicken with lemon slices for extra zest. Now, it’s time to bake! Preheat your oven to 400°F (200°C). Place the sheet pan in the oven and bake for 30 to 35 minutes. The chicken should reach an internal temperature of 165°F. The veggies will be tender and flavorful. Once done, let it rest for 5 minutes. Garnish with fresh parsley before serving. Enjoy this delicious meal! For the complete recipe, check out the Full Recipe section. To get the best flavor from your chicken, marinate it well. Use a large bowl or ziplock bag. This helps the chicken absorb all the tasty herbs and spices. I suggest marinating for at least 30 minutes. If you can, let it sit for up to 4 hours in the fridge. This time allows the lemon and herbs to work their magic. Always massage the marinade into the meat for even coverage. The more flavor, the better! Cut your veggies into similar sizes. This helps them cook evenly. I like using bell peppers, zucchini, and cherry tomatoes. Toss them in olive oil, salt, and pepper before adding them to the pan. Spread them out in a single layer around the chicken. This gives them room to roast nicely. Stir them halfway through cooking for even browning. You’ll end up with colorful, tender veggies that complement the chicken perfectly. When it’s time to serve, think about how you want to present your dish. For a rustic look, serve right from the sheet pan. It adds a homey vibe. If you prefer a polished look, plate the chicken and veggies separately. Drizzle any leftover juices from the pan over the top. It adds a nice touch and packs more flavor. Garnish with fresh parsley for a pop of color. Enjoy your beautiful meal! {{image_2}} You can change up the veggies to suit your taste. Asparagus adds a nice crunch. Carrots bring sweetness and color. Broccoli works well for a hearty bite. You might also try cauliflower or green beans. Mix and match to find your favorite combo! If you want to switch the chicken, use salmon or shrimp. Both cook fast and soak up flavors. Tofu is a great choice for a plant-based meal. Just ensure it gets a good marinade. These proteins will give you new tastes with the same cooking method. Feel free to experiment with the marinade! Try adding mustard for tang or honey for sweetness. A splash of soy sauce adds depth. You can even use fresh herbs like basil or cilantro. Each change creates a new dish with its own flair. For the full recipe, check out the complete guide above. To store leftovers, let the chicken and veggies cool first. Then, place them in an airtight container. Remember to keep the chicken and veggies together for best flavor. Store in the fridge for up to three days. If you want to keep them longer, freezing is a good option. When ready to eat, reheat in the oven for the best taste. Preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Cover them with foil to keep them moist. Heat for about 15-20 minutes, or until warm. You can also use a microwave, but the oven keeps the chicken crispy. If you want to freeze your meal, do it right after cooking. Let it cool completely, then place it in freezer-safe bags or containers. Squeeze out as much air as you can to avoid freezer burn. This dish can stay fresh in the freezer for up to three months. When you’re ready to enjoy it, thaw in the fridge overnight before reheating. For more detailed instructions, check the Full Recipe. You can check if the chicken is done by using a meat thermometer. Insert it into the thickest part of the chicken thigh. It should read at least 165°F (75°C). If you don’t have a thermometer, cut into the chicken. The juices should run clear, not pink. Yes, you can prepare the chicken and marinade a few hours in advance. Marinate the chicken for at least 30 minutes for the best flavor. You can also chop the veggies and store them separately in the fridge. This way, all you need to do is bake it when you’re ready. This dish pairs well with simple sides. You can serve it with rice, quinoa, or a fresh salad. Garlic bread or a crusty baguette can add a nice touch too. For a colorful plate, consider adding more roasted veggies or a side of steamed broccoli. For the full recipe, check out the earlier section. Lemon herb chicken pairs well with fresh veggies and simple tools for a tasty meal. We covered how to make the marinade, marinate the chicken, and bake everything for even cooking. I shared tips on serving and storing leftovers for later. You can even explore variations with different veggies or marinades. Cooking can be fun and easy if you follow these steps. Enjoy your delicious lemon herb chicken and veggies, knowing you have the right method for success!

Sheet Pan Lemon Herb Chicken and Veggies

Get ready for a tasty, hassle-free dinner with this Sheet Pan Lemon Herb Chicken and Veggies Delight! This recipe features succulent bone-in chicken thighs marinated in zesty lemon, garlic, and herbs, paired with vibrant veggies like bell peppers and zucchini. Ideal for busy nights, the cleanup is a breeze! Dive into the full recipe and elevate your family meals today. Click to explore how easy cooking can be!
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 tablespoons olive oil

2 lemons (1 juiced, 1 sliced)

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

1 bell pepper (red or yellow), chopped

1 zucchini, sliced

1 cup cherry tomatoes, halved

Fresh parsley for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare Marinade: In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, smoked paprika, salt, and pepper.

      Marinate Chicken: Place chicken thighs in a large bowl or a ziplock bag, pour the marinade over the chicken, and massage it in. Let it marinate for at least 30 minutes (or up to 4 hours in the refrigerator for more flavor).

        Prepare the Veggies: In another bowl, toss the chopped bell pepper, zucchini, and cherry tomatoes with a little olive oil, salt, and pepper.

          Arrange on Sheet Pan: On a large sheet pan, arrange the marinated chicken in the center. Surround it with the seasoned veggies. Place lemon slices on top of the chicken.

            Bake: Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the veggies are tender.

              Garnish: Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley before serving.

                Prep Time: 10 mins | Total Time: 45 mins | Servings: 4

                  - Presentation Tips: Serve directly on the sheet pan for a rustic look or plate the chicken and veggies separately for a more polished presentation. Drizzle any leftover pan juices on top for added flavor.