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For this tasty dish, you'll need: - 4 bone-in, skin-on chicken thighs - 2 cups baby potatoes, halved - 1 cup cherry tomatoes, halved - 1 red bell pepper, sliced - 1 red onion, cut into wedges - 3 cloves garlic, minced - 1 lemon (zested and juiced) These main ingredients create a wonderful balance of flavors. The chicken gives you juicy bites, while the veggies add color and texture. You will also need these spices: - 3 tablespoons olive oil - 2 teaspoons dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste These seasonings add depth to the dish. The lemon juice and zest brighten the flavors. Oregano and thyme bring warmth and earthiness. For a touch of freshness, add: - Fresh parsley, chopped for garnish Garnishing with parsley not only looks nice, but it also adds a fresh taste. It’s simple but makes a big difference in presentation. Start by preheating your oven to 425°F (220°C). In a large bowl, mix the chicken thighs with olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper. Toss the chicken well to coat it evenly. This marinating step is key. It adds flavor and keeps the chicken moist. Let it sit while you prep the veggies. Line a baking sheet with parchment paper. Place the marinated chicken thighs skin-side up in the center. Next, arrange the halved baby potatoes, cherry tomatoes, sliced red bell pepper, and red onion around the chicken. Drizzle more olive oil over the veggies and sprinkle them with salt and pepper. Lightly toss them to mix the seasonings. Put the baking sheet in the preheated oven. Roast everything for 35 to 40 minutes. The chicken should reach an internal temperature of 165°F (75°C). This means it’s safe to eat. The skin should be golden brown, and the veggies should be tender and caramelized. Once done, remove the sheet pan and let it rest for 5 minutes. This resting time helps the juices settle in the chicken. Garnish with fresh parsley before serving for a pop of color. Choose bone-in, skin-on chicken thighs. This cut keeps the meat juicy. The skin crisps up nicely, adding flavor. Look for thighs that are plump and fresh. Check for a good color, which should be pink with some white fat. Avoid any chicken with a strange smell or discoloration. To get that perfect crispy skin, start with a good dry rub. Pat the chicken dry before adding seasoning. This helps remove moisture, which can make the skin soggy. Use olive oil in your marinade to enhance crispiness. Cook the chicken skin-side up on a hot baking sheet. This helps it brown evenly. Cut your vegetables into similar sizes. This ensures they cook at the same rate. Use hearty veggies like baby potatoes and bell peppers. They hold up well in the oven. Toss them in olive oil and seasoning before baking. This adds flavor and helps them caramelize nicely. Check for tenderness by piercing with a fork. Enjoy the sweet, roasted flavor! {{image_2}} You can easily swap chicken thighs for other proteins. Try bone-in, skin-on chicken breasts for a leaner option. For a twist, use pork chops or salmon fillets. If you prefer plant-based options, tofu or tempeh work well. Just adjust the cooking time. Fish cooks faster than chicken. Check for doneness with a thermometer or fork. Feel free to change up the veggies based on the season. In spring, add asparagus or green beans. Summer brings options like zucchini or bell peppers. In fall, try butternut squash or Brussels sprouts. Winter veggies like carrots or parsnips also add flavor. Mix and match to keep it fresh and fun. Want to kick up the flavor? Add a splash of balsamic vinegar or soy sauce. Fresh herbs like rosemary or basil give great taste. A sprinkle of red pepper flakes adds heat. For a citrus twist, try lime juice or orange zest. Experiment to find your favorite mix! To keep your leftovers fresh, let the dish cool first. Once cooled, store the chicken and veggies in an airtight container. This prevents moisture loss and keeps flavors intact. I suggest using glass containers. They are safe for reheating and won’t stain. You can keep leftovers in the fridge for up to three days. When reheating, the goal is to keep the chicken juicy. Preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Cover them lightly with foil to trap moisture. Heat for about 15-20 minutes. This method keeps the skin crispy and the inside moist. You can also use a microwave if you're short on time. Just cover the dish to avoid drying out the food. Freezing is a great way to save time for busy days. After cooling, pack the chicken and veggies in freezer-safe bags. Remove as much air as possible. This helps prevent freezer burn. You can freeze them for up to three months. To reheat, let the dish thaw in the fridge overnight. Then, follow the reheating tips to enjoy your meal again. Yes, you can use boneless chicken thighs. They cook faster than bone-in thighs. You should check the cooking time. Aim for about 25-30 minutes in the oven. Keep an eye on them to avoid dryness. You have many great options! You can serve it with a fresh salad. A green salad pairs well with the lemon flavor. Rice or quinoa adds a nice touch too. You can even serve crusty bread to soak up the juices. To check if the chicken is done, use a meat thermometer. The chicken should reach 165°F (75°C) inside. If you don’t have a thermometer, cut into the thickest part. The juices should run clear, not pink. You learned how to make tasty Sheet-Pan Lemon Herb Chicken. We covered ingredients, spices, and garnishes. Next, I shared steps for marinating and cooking. You also got tips for choosing chicken and making it crispy. I offered ways to switch proteins and veggies for variety. Finally, we discussed storing leftovers and reheating them well. Try this recipe for a simple, delicious meal. Enjoy your cooking!

Sheet-Pan Lemon Herb Chicken Dinner

Savor the flavors of a delicious Sheet-Pan Lemon Herb Chicken Dinner that's easy to prepare and packed with vibrant ingredients! This one-pan meal features juicy chicken thighs, tender baby potatoes, and bright cherry tomatoes, all roasted to perfection with zesty lemon and fragrant herbs. Perfect for a weeknight dinner or meal prep, click through to explore the full recipe and enjoy a tasty, hassle-free feast for your family!
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 cups baby potatoes, halved

1 cup cherry tomatoes, halved

1 red bell pepper, sliced

1 red onion, cut into wedges

3 cloves garlic, minced

1 lemon (zested and juiced)

3 tablespoons olive oil

2 teaspoons dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, combine the chicken thighs with olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper. Toss well to coat the chicken evenly with the marinade.

      On a baking sheet lined with parchment paper, arrange the marinated chicken thighs skin-side up.

        Add the halved baby potatoes, cherry tomatoes, red bell pepper, and red onion around the chicken on the baking sheet. Drizzle with additional olive oil and season the vegetables with salt and pepper. Toss lightly to combine.

          Place the baking sheet in the preheated oven and roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden brown. The vegetables should be tender and slightly caramelized.

            Once cooked, remove the sheet pan from the oven and let it rest for 5 minutes.

              Garnish with fresh chopped parsley before serving.

                Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4