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- 4 chicken thighs, skin-on and bone-in - 3 medium potatoes, diced - 2 cups broccoli florets - 1 lemon (zested and juiced) - 4 cloves garlic, minced - 3 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste For this recipe, I focus on simple, fresh ingredients. The chicken thighs are juicy and flavorful, especially with the skin on. The diced potatoes add a hearty touch. Broccoli florets bring a nice crunch and bright color. The marinade is key to this dish. I use lemon zest and juice for bright flavor. Fresh garlic adds depth. Olive oil keeps everything moist and combines all the flavors. The dried oregano and thyme give the dish a lovely herbal note. Salt and pepper enhance the taste. These ingredients work well together to create a simple and flavorful meal. 1. Preheat your oven to 400°F (200°C). This helps cook the chicken evenly. 2. Line a baking sheet with parchment paper. This makes cleanup easy. 3. In a large bowl, mix together olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper. Stir well to blend these flavors. 1. Take the chicken thighs and coat them well with the marinade. This step adds great flavor. 2. Let the chicken marinate for at least 15 minutes. For better taste, marinate it for up to 2 hours in the fridge. 1. While the chicken is marinating, toss the diced potatoes in a bowl with olive oil, salt, and pepper. Spread them on one side of the baking sheet. 2. Once the chicken is ready, place the thighs skin side up on the other side of the baking sheet. This helps get crispy skin. 3. Roast the chicken and potatoes in the oven for 20 minutes. 4. After 20 minutes, add broccoli florets to the sheet. Drizzle with olive oil, salt, and pepper, then return it to the oven for another 15-20 minutes. 5. Check the chicken's internal temperature; it should reach 165°F (75°C). The potatoes should be golden brown. 6. Remove the baking sheet from the oven and let it rest for 5 minutes. Garnish with chopped parsley before serving. To get the best flavor from your Sheet Pan Lemon Herb Chicken, marination is key. Here are some tips: - Marinate for at least 15 minutes: This allows the chicken to soak up the flavors. For even more taste, marinate for up to 2 hours in the fridge. - Use fresh herbs when possible: Fresh herbs like parsley can brighten up the dish. Dried herbs work too, but fresh adds more punch. For even cooking, keep these practices in mind: - Space is important: Lay chicken and veggies out without crowding. This helps them cook evenly. - Check for doneness: Use a meat thermometer. Chicken should reach 165°F (75°C) for safety. Making your dish beautiful can enhance your meal: - Garnish with fresh parsley: It adds color and freshness to the plate. - Serve with lemon wedges: These can brighten flavors and look pretty on the plate. These tips will help you create a meal that not only tastes great but looks amazing too! {{image_2}} You can swap chicken thighs for other proteins. Chicken breast works well too. It cooks faster, so check its doneness after 15 minutes. If you want a different flavor, try pork or fish. Salmon or halibut are great choices. Just keep an eye on cooking times. Feel free to change up the veggies. Carrots or green beans can add nice color and taste. You can also try bell peppers or zucchini. Just cut them into bite-sized pieces. This will help them cook evenly. Always season them with a bit of salt and olive oil. Want to mix it up? You can add different spices to your marinade. Try paprika or cumin for a smoky taste. For a bit of heat, add crushed red pepper flakes. You can also try fresh herbs like basil or rosemary. These will change the dish’s profile while keeping it fresh and tasty. To keep your leftover Sheet Pan Lemon Herb Chicken fresh, use a tight container. Glass or plastic containers with lids work well. You can also use freezer bags. Store the chicken and veggies together for easy meals. In the fridge, your leftovers will last about 3 to 4 days. If you want to keep them longer, freezing is a good option. When it’s time to eat your leftovers, the best way to reheat them is in the oven. Preheat the oven to 350°F (175°C). Place the chicken and veggies in an oven-safe dish. Cover it with foil to prevent drying. Heat for about 15-20 minutes or until warm. You can also use a microwave, but the oven keeps the chicken crispy. To freeze your chicken, let it cool first. Then, place it in a freezer-safe container or bag. Make sure to remove as much air as you can. Label the container with the date. You can freeze it for up to 3 months. To thaw, move it to the fridge overnight. For a quicker option, you can use the microwave on defrost mode. To cook moist chicken, start with good quality chicken thighs. The skin keeps the meat juicy. Here are some tips: - Marinate for at least 15 minutes. Longer is better, up to 2 hours. - Use a mix of lemon juice and olive oil in the marinade. This helps break down the meat fibers. - Cook at a steady temperature. Roasting at 400°F (200°C) works well. - Check the internal temperature. Chicken should reach 165°F (75°C) to be safe and tender. Yes, you can use other pans for this recipe. Here are some options: - A roasting pan works well. It allows heat to circulate around the chicken. - A glass baking dish is also fine, but be careful with temperature changes. - If you have a cast iron skillet, it can give great flavor and browning. This dish pairs well with many sides. Here are my top suggestions: - Creamy mashed potatoes. They balance the flavors nicely. - A fresh garden salad adds a crisp touch. - Roasted carrots or green beans complement the meal well. - Quinoa is a healthy option that soaks up any juices. This recipe combines chicken thighs, potatoes, and broccoli for a tasty meal. You learned to marinate for great flavor and roast everything for even cooking. Try different proteins and veggies to mix things up. Store leftovers right to keep them fresh. By following these steps, you can ensure a delicious dish every time. Enjoy your cooking journey and get creative with flavors!

Sheet Pan Lemon Herb Chicken

Discover the deliciousness of Zesty Sheet Pan Lemon Herb Chicken! This easy recipe combines juicy chicken thighs, crispy potatoes, and vibrant broccoli, all roasted to perfection with a zesty lemon marinade. It's not just flavorful; it’s a complete meal in one pan, making cleanup a breeze! Ready in just 50 minutes, this dish is perfect for busy weeknights. Click through to explore the recipe and bring this tasty meal to your table!
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Ingredients
  

4 chicken thighs, skin-on and bone-in

3 medium potatoes, diced

2 cups broccoli florets

1 lemon (zested and juiced)

4 cloves garlic, minced

3 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.

    In a large mixing bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper. Mix well to create a marinade.

      Add the chicken thighs to the marinade, ensuring they are well coated. Allow them to marinate for at least 15 minutes (or up to 2 hours in the fridge for deeper flavor).

        While the chicken is marinating, toss the diced potatoes in a bit of olive oil, salt, and pepper in another bowl. Spread them out on one side of the prepared baking sheet.

          Once the chicken is marinated, arrange the thighs on the other side of the baking sheet. Make sure to skin side up for crispy skin.

            Roast the chicken and potatoes in the oven for 20 minutes.

              After 20 minutes, add the broccoli florets to the baking sheet. Drizzle with a little olive oil, salt, and pepper, then return the sheet to the oven for an additional 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are golden brown.

                Remove the baking sheet from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley before serving.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4