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For this dish, you need 4 bone-in, skin-on chicken thighs. The skin adds flavor and helps keep the meat juicy. The bones also give a rich taste. This choice makes every bite tender and savory. The marinade is key to great flavor. You will need: - 3 tablespoons olive oil - Zest and juice of 2 lemons - 4 cloves garlic, minced - 1 tablespoon fresh rosemary, finely chopped - 1 tablespoon fresh thyme, finely chopped - 1 teaspoon paprika - Salt and freshly ground black pepper to taste Combine these ingredients to make a zesty mix. The lemon gives a bright taste, while the herbs add depth. Garlic adds a nice kick. This marinade will soak into the chicken, making it delicious. You will also need vegetables to complete the meal. For this recipe, choose: - 1 pound baby potatoes, halved - 8 ounces green beans, trimmed The baby potatoes become creamy and soft, while the green beans stay crisp. Both add color and nutrition to your plate. Toss them with the leftover marinade for extra flavor. This mix of chicken and veggies makes a balanced dinner. Start by mixing the marinade. In a small bowl, whisk together 3 tablespoons of olive oil, the zest and juice of 2 lemons, and 4 minced garlic cloves. Add 1 tablespoon each of fresh chopped rosemary and thyme, then 1 teaspoon of paprika. Finally, sprinkle in some salt and pepper. This mix gives your chicken great flavor. Next, take 4 bone-in, skin-on chicken thighs and place them in a large bowl or a ziploc bag. Pour half of the marinade over the chicken. Make sure each piece is covered well. Let the chicken marinate for at least 30 minutes. For more flavor, you can let it sit in the fridge for up to 2 hours. While the chicken marinates, prepare your veggies. In another bowl, take 1 pound of halved baby potatoes and toss them with the rest of the marinade. Grab a large sheet pan and place the marinated chicken thighs skin side up. Scatter the marinated potatoes around the chicken. Preheat your oven to 425°F (220°C). Bake the sheet pan in the oven for 25 minutes. After that, add 8 ounces of trimmed green beans to the pan. Drizzle them with a little olive oil and season with salt and pepper. Bake for another 15-20 minutes. Check the chicken's internal temperature, which should be 165°F (74°C). Once done, take it out and let it rest for 5 minutes. Garnish with chopped parsley before serving. For this dish, fresh herbs are key. I love using rosemary and thyme. Their flavors mix well with lemon. You can also try oregano or basil for a twist. Dried herbs work, but fresh herbs give more flavor. Marinating the chicken is essential for great taste. I recommend at least 30 minutes. If you have time, let it marinate for up to 2 hours. This extra time lets the flavors soak in deeply. To get that crispy skin you crave, start with high heat. Preheat your oven to 425°F (220°C). Use skin-on chicken thighs, as they hold moisture and flavor. Don’t overcrowd the pan; give each piece space. This lets the heat circulate and makes the skin crispy. {{image_2}} You can change up the veggies for this dish. Try adding carrots, zucchini, or bell peppers. These options add different textures and flavors. Carrots bring sweetness, while zucchini adds moisture. Bell peppers can give a nice crunch. Make sure to cut them into similar sizes for even cooking. You do not have to stick to chicken thighs. Feel free to use chicken breasts or drumsticks. If you want a lighter option, turkey thighs work well too. For a vegetarian twist, try firm tofu or chickpeas. Just ensure they soak up the marinade well for great flavor. Want to spice things up? You can add chili flakes for heat. Smoky paprika adds depth and warmth. For a fresh twist, try using fresh dill or cilantro. These herbs can brighten the dish. You can even mix in a splash of balsamic vinegar for tang. This gives you endless possibilities to explore with flavors. After enjoying your meal, you may have leftovers. To keep them fresh, let the chicken and veggies cool down. Place them in an airtight container. They will stay good in the fridge for about 3 to 4 days. Make sure to separate the chicken from the vegetables if you prefer. This helps keep the veggies crisp. When you're ready to eat the leftovers, you can reheat them easily. The best way is to use the oven. Preheat it to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat them for about 15 to 20 minutes. This method keeps the skin crispy. You can also use a microwave if you're in a hurry. Just cover the dish and heat in short bursts. Check often to avoid overcooking. If you want to save some for later, freezing is a great option. First, let the dish cool completely. Then, wrap the chicken and vegetables tightly in plastic wrap. Place them in a freezer-safe bag or container. You can freeze these for up to 3 months. When you're ready to eat, thaw in the fridge overnight. Reheat as mentioned above, and enjoy your tasty meal again! Yes, you can use boneless chicken thighs. Boneless thighs will cook faster than bone-in ones. I recommend checking them after 20 minutes. Adjust the cooking time as needed. Lemon herb chicken pairs well with many sides. Try serving it with steamed rice, quinoa, or a fresh salad. You can also add roasted vegetables or garlic bread for a tasty meal. Cooking chicken thighs takes about 40 to 45 minutes. Bake them at 425°F (220°C). Always check for an internal temperature of 165°F (74°C) to ensure they are safe to eat. Yes, you can prepare this dish in advance. Marinate the chicken and veggies and store them in the fridge. You can cook them later, making it a great option for busy days. This post covered all you need for a great sheet pan chicken meal. We discussed the best ingredients, like tasty chicken thighs and fresh veggies. You learned to prep the marinade and bake the chicken for perfect results. I shared tips for crispier skin and fun flavor twists. Remember to store leftovers right and reheat carefully. You can use this guide to impress your family and friends. Enjoy your cooking and explore your own twists on this easy recipe!

Sheet Pan Lemon Herb Chicken Thighs

Indulge in the flavors of Zesty Sheet Pan Lemon Herb Chicken Thighs! This easy recipe combines juicy chicken thighs, vibrant lemon, and fresh herbs, all roasted on one pan with potatoes and green beans for a delightful dinner. Perfect for any night when you're short on time! Ready in just one hour, it's delicious and hassle-free. Click to explore the full recipe and bring this tasty dish to your table tonight! #SheetPanDinner #LemonChicken #HealthyRecipes #QuickMeals
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Ingredients
  

4 bone-in, skin-on chicken thighs

3 tablespoons olive oil

Zest and juice of 2 lemons

4 cloves garlic, minced

1 tablespoon fresh rosemary, finely chopped

1 tablespoon fresh thyme, finely chopped

1 teaspoon paprika

Salt and freshly ground black pepper to taste

1 pound baby potatoes, halved

8 ounces green beans, trimmed

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven to 425°F (220°C).

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

      Place the chicken thighs in a large bowl or ziploc bag, pouring half of the marinade over them. Ensure the chicken is well coated. Let it marinate for at least 30 minutes (or up to 2 hours in the fridge for a stronger flavor).

        While the chicken is marinating, prepare the vegetables. In another bowl, toss the halved baby potatoes with the remaining marinade, ensuring they are well coated.

          On a large sheet pan, arrange the marinated chicken thighs skin side up, then scatter the marinated potatoes around them.

            Bake in the preheated oven for 25 minutes.

              After 25 minutes, add the green beans to the sheet pan, drizzling with a little extra olive oil and seasoning with salt and pepper. Return the pan to the oven for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

                Remove from the oven and let rest for 5 minutes, garnishing with chopped parsley before serving.

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