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To create this tasty Sheet Pan Lemon Herb Chicken & Veggies, gather the following ingredients: - Chicken - 4 boneless, skinless chicken thighs - Vegetables - 1 red bell pepper, cut into bite-sized pieces - 1 cup cherry tomatoes, halved - 1 small red onion, cut into wedges - 1 zucchini, sliced - Marinade components - 2 lemons (1 zested and juiced, 1 sliced) - 3 tablespoons olive oil - 2 teaspoons dried oregano - 2 teaspoons garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley, chopped for garnish Each ingredient plays a key role. The chicken provides a juicy base, while the veggies add color and nutrients. The lemon and herbs give bright flavors, making this dish fresh and vibrant. - Preheating the oven Start by preheating your oven to 400°F (200°C). This step is key for even cooking. - Marinating the chicken In a large bowl, whisk together 3 tablespoons of olive oil, the zest and juice from one lemon, 2 teaspoons of dried oregano, 2 teaspoons of garlic powder, 1 teaspoon of smoked paprika, and salt and pepper. Add 4 boneless, skinless chicken thighs to the bowl. Make sure every piece gets coated well in the marinade. Let them sit for at least 15 minutes. This helps the chicken soak up all the flavors. - Preparing the vegetables While the chicken marinates, wash and cut your veggies. You will need 1 red bell pepper in bite-sized pieces, 1 cup of halved cherry tomatoes, 1 small red onion cut into wedges, and 1 sliced zucchini. Place these in a separate bowl. Drizzle with olive oil, and add salt and pepper. Toss everything well to coat. - Arranging on sheet pan Grab a large sheet pan. Place the marinated chicken thighs in the center. Surround them with the prepared vegetables. Lay lemon slices on top of both the chicken and veggies. This adds a fresh touch and extra flavor. - Roasting process Place the sheet pan in the preheated oven. Roast for about 25 to 30 minutes. Check that the chicken hits an internal temperature of 165°F (75°C). The veggies should be tender and bright in color. - Garnishing tips Once you take the pan out of the oven, let it rest for a few minutes. Then, sprinkle fresh chopped parsley on top for a pop of color and flavor. - Presentation ideas You can serve directly from the sheet pan for a fun, rustic vibe. For a fancier look, plate each serving with a lemon wedge on the side. This adds a nice touch and invites guests to squeeze more lemon juice over their meal. To boost flavor in your chicken, try adding spices like cumin or thyme. Fresh herbs like rosemary or basil also work well. These will give your dish a unique touch. Marinate the chicken for at least 15 minutes. For even more flavor, let it sit for one hour or more. For even cooking, place the chicken in the center of the pan. Arrange the veggies around it. This allows heat to spread evenly. Use a large sheet pan to avoid crowding. This helps the chicken and veggies roast instead of steam. Check the chicken's internal temperature. It should reach 165°F (75°C) to be safe to eat. Pair this dish with rice or a fresh salad. The bright lemon flavor complements many sides. For leftovers, shred the chicken and mix it into a wrap. You can also toss it into a soup for a quick meal. Enjoy the versatility of this dish! {{image_2}} You can change the protein in this dish easily. If you want to use chicken breasts, that works well. Just make sure they are boneless and skinless. They will cook just like the thighs but may need extra care to stay juicy. Try alternative meats like pork or turkey. They add a new taste and texture. If you prefer plant-based options, tofu is a great choice. Choose firm tofu and press it to remove extra water. This helps the tofu soak up the marinade. Feel free to switch up the veggies based on what’s fresh. Seasonal vegetables bring different flavors and colors to your dish. For spring, consider asparagus or snap peas. In the fall, use carrots or Brussels sprouts. You can also mix in other veggies like broccoli or cauliflower. They add crunch and nutrition to your meal. Just make sure to cut them into similar sizes to ensure even cooking. To change the flavor, try different herbs. Basil and thyme work great with lemon. If you want a bolder taste, add rosemary. Each herb brings its own twist to the dish. You can also experiment with citrus. Try lime or orange for a new zing. These variations can take your dish to another level, making it exciting and fresh every time you make it. To keep your sheet pan lemon herb chicken and veggies fresh, follow these tips: - Cool down: Let the dish cool for about 30 minutes after cooking. - Use airtight containers: Store leftovers in glass or plastic containers with tight lids. - Label and date: Write the date on the container to track freshness. This way, you can enjoy your meal later without losing flavor. To reheat chicken and veggies, you have a few options: - Oven: Preheat to 350°F (175°C). Place the leftovers in a baking dish. Cover with foil and heat for about 15-20 minutes. - Microwave: Use a microwave-safe plate. Cover with a damp paper towel. Heat for 1-2 minutes. Stir halfway for even heating. - Skillet: Heat a bit of olive oil in a skillet over medium heat. Add the leftovers and cook for about 5-7 minutes, stirring often. These methods keep the chicken juicy and veggies tender. You can freeze your dish for later: - Cool completely: Make sure the dish is cool before freezing. - Use freezer-safe bags: Portion the chicken and veggies in zip-top bags. Squeeze out the air to prevent freezer burn. - Label and date: Note the date on each bag. To thaw and reheat: - Thaw in the fridge: Place the bag in the fridge overnight. - Reheat as above: Use the oven, microwave, or skillet to heat your meal. This way, you can enjoy your delicious meal anytime! You should marinate the chicken for at least 15 minutes. This gives the chicken time to soak up the flavors. If you have more time, try marinating it for one hour. This makes the chicken even tastier! Yes, you can use frozen chicken. Just remember to thaw it first. Thawing allows the marinade to soak in better. You can thaw chicken overnight in the fridge or use the quick method in cold water. You can add or swap in many veggies! Some great options include broccoli, carrots, or asparagus. Just cut them into bite-sized pieces. Keep in mind that cooking times may vary with different vegetables. Check the internal temperature of the chicken. It should reach 165°F (75°C) for safety. You can use a meat thermometer for the best results. If you don’t have one, cut into the chicken; the juices should run clear. Let the chicken rest for a few minutes after cooking. This keeps it juicy. Then, slice it against the grain. This helps it stay tender and easy to chew. Serve the pieces on a plate with the veggies for a colorful dish! This blog post covered making a delicious sheet pan chicken meal. We explored key ingredients like chicken, vegetables, and marinades. I shared step-by-step instructions for preparation and cooking. Tips for enhancing flavor and serving ideas followed. We discussed variations using different proteins and seasonal veggies, plus storage and reheating advice. In summary, you can create a tasty, easy meal with many options. Enjoy experimenting and making this dish your own!

Sheet Pan Lemon Herb Chicken & Veggies

Looking for a delicious and easy weeknight dinner? Try this Zesty Sheet Pan Lemon Herb Chicken & Veggies! With juicy chicken thighs marinated in a bright lemon and herb blend, and colorful veggies roasted to perfection, this one-pan dish is not only packed with flavor but also simple to make. Perfect for busy evenings, discover the full recipe now and bring a burst of sunshine to your dinner table!
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Ingredients
  

4 boneless, skinless chicken thighs

2 lemons (1 zested and juiced, 1 sliced)

3 tablespoons olive oil

2 teaspoons dried oregano

2 teaspoons garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 red bell pepper, cut into bite-sized pieces

1 cup cherry tomatoes, halved

1 small red onion, cut into wedges

1 zucchini, sliced

Fresh parsley, chopped for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, whisk together the olive oil, lemon zest, lemon juice, oregano, garlic powder, smoked paprika, salt, and pepper.

      Add the chicken thighs to the bowl and coat them thoroughly in the marinade. Let them marinate for at least 15 minutes for enhanced flavor.

        While the chicken is marinating, prepare the vegetables. In another bowl, combine the red bell pepper, cherry tomatoes, red onion, and zucchini. Drizzle with a bit of olive oil, salt, and pepper, then toss to coat.

          On a large sheet pan, arrange the marinated chicken thighs in the center. Surround them with the prepared vegetables and place the lemon slices on top of the chicken and veggies.

            Roast in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.

              Once cooked, remove from the oven and let it rest for a few minutes. Garnish with chopped fresh parsley before serving.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                  - Presentation Tips: Serve directly from the sheet pan for a rustic look, or plate each serving with a lemon wedge on the side for an extra zesty touch.