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To make this tasty dish, gather these main ingredients: - 4 chicken thighs, bone-in and skin-on - 2 tablespoons olive oil - Juice of 2 lemons - Zest of 1 lemon - 4 cloves garlic, minced - 1 pound baby potatoes, halved - 1 cup cherry tomatoes, halved - 1 red bell pepper, sliced - Fresh parsley for garnish The herb mixture gives the chicken its special flavor. You will need: - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped - Salt and pepper to taste This mix of herbs makes the dish bright and fresh. The lemon juice adds zing, and the garlic gives it depth. You can swap some ingredients if you need to. Here are a few ideas: - Use chicken breasts instead of thighs for leaner meat. - Swap baby potatoes with sweet potatoes for a sweeter touch. - Cherry tomatoes can be replaced with diced zucchini for a different veggie. - If you lack fresh herbs, use dried herbs instead—just cut the amount in half. These changes help you adapt the recipe to what you have on hand or your taste. {{ingredient_image_1}} First, set your oven to 425°F (220°C). This high heat helps the chicken get crispy. Next, take a large sheet pan and line it with parchment paper. This makes cleanup easy and keeps food from sticking. In a small bowl, mix together 2 tablespoons of olive oil, the juice of 2 lemons, and the zest of 1 lemon. Add 4 minced garlic cloves, 1 tablespoon of chopped rosemary, and 1 tablespoon of chopped thyme. Season this mix with salt and pepper. Whisk it all together until combined. This mixture brings great flavor to the chicken and veggies. Place 4 bone-in, skin-on chicken thighs on one side of the sheet pan. Pour half of your lemon herb mixture over them. Spread it well to coat the chicken. In a bowl, take 1 pound of halved baby potatoes and mix them with the rest of the lemon herb mixture. Stir until the potatoes are well coated. Spread these seasoned potatoes on the other side of the sheet pan. Next, add 1 cup of halved cherry tomatoes and 1 sliced red bell pepper around the chicken and potatoes. This adds color and flavor to the dish. Slide the sheet pan into the preheated oven. Bake for about 35-40 minutes. Check if the chicken reaches 165°F (75°C) for safety. The skin should look crispy and golden. The veggies should be tender and slightly caramelized. When done, take the pan out of the oven. Let everything rest for a few minutes. Garnish with fresh parsley, and it's ready to serve! To get that crispy chicken skin, start with bone-in, skin-on thighs. This type of chicken holds moisture well. Pat the skin dry with a paper towel before cooking. The drier the skin, the crispier it gets. Bake at a high heat of 425°F (220°C). This temperature helps render the fat from the skin. Keep the chicken spread apart on the pan to allow air to circulate. Marinades add depth to your dish. For this recipe, mix olive oil, lemon juice, lemon zest, garlic, rosemary, and thyme. Let the chicken soak in this mix for at least 30 minutes. If you have time, marinate it overnight in the fridge for even better flavor. The acid in lemon juice breaks down proteins, making the chicken more tender. Using the right tools makes cooking easier. A large sheet pan helps fit all your ingredients. Parchment paper simplifies cleanup and prevents sticking. Invest in a good set of mixing bowls for marinating. A meat thermometer is also key for checking doneness. It ensures your chicken reaches 165°F (75°C). This way, you avoid undercooked chicken and keep your meal safe. Pro Tips Marinate for More Flavor: Allow the chicken to marinate in the lemon herb mixture for at least 30 minutes, or up to overnight in the refrigerator, to enhance the flavor. Crispier Skin: Pat the chicken thighs dry with paper towels before seasoning to achieve a crispier skin during baking. Mix Up Your Veggies: Feel free to add other vegetables like zucchini, asparagus, or carrots for a colorful and nutritious mix. Check for Doneness: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption. {{image_2}} You can swap chicken thighs for other proteins. Try using chicken breasts for a leaner meal. You can also use bone-in chicken legs for juicy bites. If you want a plant-based option, use firm tofu. Just make sure to press it to remove excess water. Change the veggies based on what’s fresh. In spring, use asparagus and snap peas for a bright touch. In summer, zucchini and corn provide great color and flavor. In fall, root vegetables like carrots and sweet potatoes add heartiness. In winter, use Brussels sprouts or butternut squash for warmth. Add more flavor with simple add-ins. A splash of white wine can enhance the taste. You can also sprinkle in some crushed red pepper for heat. For a smokier flavor, try adding smoked paprika. Fresh lemon slices on top will give a zesty aroma and taste. Once you finish your meal, let the chicken cool down. Place the leftover chicken and veggies in an airtight container. This helps keep them fresh. Store them in the fridge for up to three days. If you want to keep them longer, consider freezing. To reheat your leftovers, preheat the oven to 350°F (175°C). Place your chicken and veggies on a baking sheet. Cover them with foil to keep moisture in. Heat for about 15-20 minutes. Check the chicken to make sure it warms through. You can also use a microwave. Heat in short bursts to avoid overcooking. If you freeze your meal, wrap each piece tightly in plastic wrap. Place the wrapped items in a freezer bag or container. This helps prevent freezer burn. You can store them in the freezer for up to three months. When ready to eat, thaw overnight in the fridge. Reheat as explained above. Enjoy your tasty meal again! It takes about 35 to 40 minutes to bake lemon herb chicken. You want the chicken to reach an internal temperature of 165°F (75°C). The skin should be crispy, and the veggies should be tender. Always check the chicken's temperature to ensure it’s safe to eat. Yes, you can use boneless chicken thighs. They will cook faster than bone-in thighs. Adjust your baking time to about 25 to 30 minutes. Make sure they still reach the same safe internal temperature of 165°F (75°C). I love serving sheet pan lemon herb chicken with a fresh salad or crusty bread. You could also pair it with rice or quinoa for a hearty meal. The roasted veggies add great color and flavor to your plate. It is not necessary to marinate the chicken, but it can add more flavor. The lemon herb mixture you pour on the chicken while cooking works well. If you have time, marinating for an hour or more can enhance the taste even more. This blog post explored making sheet pan lemon herb chicken. We covered key ingredients, steps, tips, and variations. You learned how to prepare a simple meal that’s packed with flavor. Trying different proteins and veggies can keep it exciting. With proper storage tips, leftovers can last longer and taste great. Enjoy making this dish for family or friends. It's easy and delicious. Cook with confidence, and savor every bite.

Sheet Pan Lemon Herb Chicken

A delicious and easy one-pan meal featuring chicken thighs, baby potatoes, and colorful vegetables, all infused with lemon and herbs.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 4 thighs chicken thighs, bone-in and skin-on
  • 2 tablespoons olive oil
  • 2 lemons Juice of
  • 1 lemon Zest of
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • to taste Salt and pepper
  • 1 pound baby potatoes, halved
  • 1 cup cherry tomatoes, halved
  • 1 red bell pepper sliced
  • for garnish Fresh parsley

Instructions
 

  • Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy cleanup.
  • In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, and thyme. Season the mixture with salt and pepper.
  • Place the chicken thighs on one side of the sheet pan. Pour half of the lemon herb mixture over the chicken, ensuring they are well coated.
  • In a mixing bowl, combine the halved baby potatoes with the remaining lemon herb mixture, and stir until the potatoes are thoroughly coated.
  • Spread the seasoned potatoes across the other side of the sheet pan, keeping them separated from the chicken to promote even cooking.
  • Add the halved cherry tomatoes and sliced red bell pepper to the sheet pan, scattering them around the chicken and potatoes.
  • Bake in the preheated oven for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy, while the vegetables are tender and lightly caramelized.
  • Remove from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.

Notes

For best results, ensure the chicken is well coated with the marinade.
Keyword chicken, easy dinner, herbs, lemon, sheet pan