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- 6 bone-in chicken thighs, skin-on - 2 cups baby potatoes, halved - 1 cup green beans, trimmed - 1/4 cup Dijon mustard - 1/4 cup fresh lemon juice - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper, to taste - Lemon slices - Fresh parsley, chopped Gathering these ingredients sets you up for success. The chicken thighs are the star, bringing flavor and juiciness. Baby potatoes add heartiness and a nice texture. Green beans balance the meal with their crunch. For the marinade, I love using Dijon mustard and lemon juice. They give the chicken a zesty kick. The garlic, thyme, and smoked paprika boost the flavor even more. Don't skip the garnishes. Fresh lemon slices and parsley make the dish pop. They add color and brightness to your plate. Enjoy the cooking process with these fresh and simple ingredients! - First, preheat your oven to 425°F (220°C). This helps the chicken cook evenly. Line your sheet pan with parchment paper for easy cleanup. - In a mixing bowl, whisk together these ingredients: - 1/4 cup Dijon mustard - 1/4 cup fresh lemon juice - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper, to taste - Now, take the chicken thighs and put them in a large zip-lock bag or bowl. Pour half of the mustard-lemon mixture over the chicken. Toss well to coat. Let the chicken marinate for at least 30 minutes. You can also marinate it overnight for more flavor. - While the chicken marinates, prepare your vegetables. In another bowl, toss the halved baby potatoes with the leftover mustard-lemon mixture. Add more salt and pepper if you like. - After marinating, arrange the chicken thighs skin-side up on one side of the sheet pan. Place the seasoned baby potatoes next to the chicken. - Bake the chicken and potatoes in the preheated oven for about 20 minutes. This helps them start to cook and brown. - After 20 minutes, add the green beans to the pan. Drizzle them with some olive oil and season with salt and pepper. Return the pan to the oven. Bake for another 15-20 minutes. The chicken should reach an internal temperature of 165°F (74°C), and the vegetables should be tender. - Once done, carefully remove the sheet pan from the oven. Let the dish rest for a few minutes. Garnish with lemon slices and freshly chopped parsley before serving. Enjoy your meal! Marinating your chicken is key for great flavor. A good marination time is at least 30 minutes. This lets the chicken soak up the tasty Dijon and lemon. You can even marinate overnight for a stronger taste. Use a zip-lock bag for easy coating. Make sure to coat each thigh well. Cook your chicken until it reaches 165°F (74°C). This keeps it safe to eat. Use a meat thermometer to check. For the veggies, test them with a fork. They should be tender but not mushy. This gives the dish a nice texture. For presentation, serve directly from the sheet pan. It looks rustic and inviting. You can also transfer everything to a platter for a special touch. Drizzle leftover juices over the chicken and veggies. This adds more flavor and makes it look appealing. {{image_2}} You can switch up the chicken in this recipe. Try using boneless chicken thighs or breasts for a quicker cook time. They will still be juicy and flavorful! If you want to go for a lighter option, substitute the chicken with fish. Salmon or cod works well. For a plant-based choice, tofu is a great alternative. Just make sure to press it well to remove excess moisture. This recipe is flexible with vegetables. You can add bell peppers, zucchini, or carrots for extra color and flavor. Seasonal veggies like asparagus or Brussels sprouts also fit well. Using what’s fresh and in-season makes this dish even better. Don’t hesitate to mix and match your favorites! Want to change the flavors? Add fresh herbs like rosemary or basil to the marinade for a new twist. You can also try different spices, such as cumin or coriander. For a citrus boost, use lime juice instead of lemon. If you fancy a bolder taste, experiment with different mustard types. Whole grain mustard adds texture, while spicy mustard gives a kick. The options are endless! To keep your leftovers fresh, place them in an airtight container. Store them in the fridge. Use containers that fit the amount of food you have. Glass or plastic containers work well. Make sure to cool the food before sealing it. This prevents moisture build-up. Leftovers will stay good for up to three days. You can reheat the chicken and vegetables in a few ways. The oven works great for this. Preheat it to 350°F (175°C). Place the food on a baking sheet and cover it with foil. This keeps the chicken juicy. Heat for about 15 to 20 minutes. If you want to use a microwave, place food in a microwave-safe dish. Heat on medium power. Stir halfway through to avoid cold spots. You can freeze this dish, too! Make sure the chicken and veggies are cool first. Place them in freezer-safe bags or containers. Squeeze out as much air as possible. This helps prevent freezer burn. You can freeze leftovers for up to three months. When you’re ready to eat, thaw the dish in the fridge overnight. After that, reheat it using the oven or microwave. Enjoy your meal just as good as fresh! You should marinate chicken thighs for at least 30 minutes. This gives the flavors time to soak in. For best results, try to marinate them overnight. The longer you marinate, the more flavor your chicken will have. Keep the chicken in the fridge while it marinates. The safe internal temperature for chicken thighs is 165°F (74°C). This ensures that any harmful bacteria are killed. Use a meat thermometer to check the temperature. Insert it into the thickest part of the thigh, avoiding bone. This step is crucial for your safety. Yes, you can prepare parts of this recipe ahead of time. You can marinate the chicken the night before. This saves time on the day you want to cook. You can also wash and cut the veggies in advance. Keep everything in the fridge until you are ready to bake. This dish combines chicken thighs, potatoes, and green beans in a tasty meal. The marinade adds great flavor, and marinating time is key. Baking ensures everything cooks well together. Feel free to mix in other proteins or veggies for variety. Storing leftovers properly keeps them fresh for later. You can also freeze this meal. With these tips, you can enjoy a fun and tasty dinner anytime.

Sheet Pan Lemon Dijon Chicken Thighs

Delight your family with this Zesty Sheet Pan Lemon Dijon Chicken Thighs recipe! This easy and flavorful dish combines juicy chicken thighs with baby potatoes and green beans, all drizzled in a tangy lemon-Dijon marinade. Perfect for busy weeknights, this one-pan meal makes cleanup a breeze. Click through for the full recipe and impress your loved ones with a tasty dinner!
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Ingredients
  

6 bone-in chicken thighs, skin-on

1/4 cup Dijon mustard

1/4 cup fresh lemon juice

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper, to taste

2 cups baby potatoes, halved

1 cup green beans, trimmed

Lemon slices, for garnish

Fresh parsley, chopped, for garnish

Instructions
 

Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper for easy cleanup.

    In a mixing bowl, whisk together the Dijon mustard, lemon juice, olive oil, minced garlic, dried thyme, smoked paprika, salt, and pepper until well combined.

      Place the chicken thighs in a large zip-lock bag or bowl and pour half of the mustard-lemon mixture over them. Toss to coat well. Let it marinate for at least 30 minutes (or up to overnight in the refrigerator).

        While the chicken is marinating, prepare the vegetables. In a separate bowl, toss the halved baby potatoes with the remaining mustard-lemon mixture and season with additional salt and pepper if desired.

          After marinating, arrange the chicken thighs skin-side up on one side of the sheet pan. Add the seasoned baby potatoes next to the chicken.

            Bake in the preheated oven for about 20 minutes. After this time, add the green beans to the pan, drizzle with olive oil, and season with salt and pepper. Return the pan to the oven and bake for an additional 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

              Once cooked, remove the sheet pan from the oven and let it rest for a few minutes. Garnish with lemon slices and freshly chopped parsley before serving.

                Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4

                  - Presentation Tips: Serve directly from the sheet pan for a rustic look, or transfer to a large platter. Drizzle any remaining juices from the pan over the chicken and vegetables for added flavor.