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- 4 boneless, skinless chicken thighs - 1 red bell pepper, chopped into bite-sized pieces - 1 yellow bell pepper, chopped into bite-sized pieces - 1 medium zucchini, sliced into rounds - 1 red onion, sliced into wedges - 2 lemons (zested and juiced) - 3 tablespoons olive oil - 4 cloves garlic, finely minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Sea salt and freshly cracked black pepper to taste - Fresh parsley leaves - Extra lemon wedges For this dish, I love using boneless, skinless chicken thighs. They stay juicy and tender while cooking. The red and yellow bell peppers add sweetness, while the zucchini brings a nice crunch. Red onion not only tastes great but also adds color to the meal. You’ll need two bright lemons. They give the dish a zesty kick with their juice and zest. I use olive oil for a rich flavor and to help the herbs stick to the chicken and veggies. Garlic, oregano, and thyme create a fragrant blend that makes the whole dish pop. For garnish, fresh parsley brings brightness and color. Extra lemon wedges add a lovely touch for serving. This combination not only looks great but also tastes amazing! - Preheat your oven to 425°F (220°C). - Prepare the lemon herb marinade. In a bowl, mix lemon juice, zest, olive oil, minced garlic, oregano, thyme, salt, and pepper. Whisk it well. - Coat chicken thighs thoroughly in the marinade. Make sure each piece is covered. - For the best flavor, marinate for at least 15 minutes. If you have more time, go for up to 2 hours. - Chop and season vegetables while chicken marinates. Use red and yellow bell peppers, zucchini, and red onion. - Ensure vegetables are evenly coated with oil and seasoning. This will help them roast nicely. - Arrange chicken and veggies on a sheet pan. Place chicken in the center and surround it with veggies. - Bake for 25-30 minutes. Check that chicken reaches an internal temperature of 165°F (75°C). - Let the dish rest for a few minutes after baking. This keeps the chicken juicy. - For serving, sprinkle fresh parsley over the dish. Add lemon wedges for a colorful and tasty touch. To get the best flavor from your chicken, marinate it well. I suggest using a large bowl for the marinade. Make sure to mix the lemon juice, zest, olive oil, garlic, oregano, and thyme well. Let the chicken soak in this mix for at least 15 minutes. If you can wait longer, up to 2 hours is even better. This wait time allows the chicken to absorb all the tasty herbs. For veggies, cut them into even pieces. This way, they cook at the same time. A hot oven is key for great results. Set your oven to 425°F (220°C). This high heat helps brown the chicken and caramelize the veggies. Bake the dish for 25 to 30 minutes. Use a meat thermometer to check the chicken's doneness. It should reach 165°F (75°C). The veggies will look tender and slightly golden when done. Want to boost the flavor? Try adding fresh herbs like basil or dill. You can also sprinkle some red pepper flakes for a spicy kick. If you have leftovers, reheat them gently. Use a pan on low heat. This keeps the chicken juicy and the veggies soft. Add a splash of water or broth to help steam the dish while reheating. {{image_4}} You can swap chicken for other proteins easily. Try using boneless, skinless turkey thighs. They work well with the same marinade. If you prefer seafood, shrimp is a great choice. Just make sure to cook the shrimp for about 10-12 minutes. Tofu is another option for a plant-based dish. Press and cube firm tofu, then marinate it just like the chicken. This adds a nice texture and flavor. Seasonal veggies can really enhance your dish. Think about using asparagus in spring or Brussels sprouts in fall. Carrots and broccoli also add great color and flavor. You can mix and match any of your favorite vegetables. Try adding sweet potatoes for a sweet twist. The more colorful your veggies, the better your dish will look and taste. If you want a spicy kick, add red pepper flakes to your marinade. You can also try using smoked paprika for a different flavor layer. For fresh herbs, consider basil or cilantro instead of thyme and oregano. These herbs give the dish a bright and fresh taste. You can even add a splash of soy sauce or balsamic vinegar for a tangy twist. Just adjust the salt to keep the balance right. For refrigerating leftovers, place them in airtight containers. This keeps the chicken and veggies fresh. Allow the dish to cool before sealing. Use shallow containers for faster cooling. Make sure to label with the date. This helps you track how long they last. To freeze portions, let the dish cool completely. Divide into single servings or family-style portions. Use freezer-safe containers or heavy-duty bags. Remove as much air as possible before sealing. To reheat, thaw in the fridge overnight. Heat in the oven or microwave until hot. Make sure the chicken reaches 165°F (75°C) before serving. In the fridge, this dish lasts about 3-4 days. Check for changes in color or smell to spot spoilage. If the chicken feels slimy or has an off smell, it's best to throw it out. Always trust your senses when it comes to food safety. The ideal marinating time is at least 15 minutes. For more flavor, marinate for up to 2 hours. The chicken absorbs the zesty lemon and herb flavors best when given time in the marinade. Yes, you can use frozen chicken. However, it is best to thaw it first. Thawing helps the marinade soak in well for flavor. If you cook it from frozen, the chicken may not cook evenly. I suggest serving lemon herb chicken with rice or quinoa. A fresh green salad pairs nicely too. You could also serve some crusty bread to soak up any juices. Yes, this recipe is gluten-free. It uses fresh ingredients without gluten. Always double-check your seasoning brands to ensure no hidden gluten. To serve more, simply double or triple the ingredients. Use more chicken and veggies accordingly. Ensure your sheet pan has enough space for even cooking. If you lack fresh garlic, use garlic powder. A good substitute is 1/8 teaspoon of garlic powder per clove. Adjust to taste, as garlic powder is more concentrated. This recipe brings together tasty chicken and bright vegetables, all in one dish. You learned how to marinate chicken and roast it to perfection. Remember, fresh ingredients make all the difference. Feel free to mix up the veggies or try different proteins. Store your leftovers properly to enjoy later. Cooking can be fun and easy! I've shared tips to help you succeed every step of the way. Now, it’s time to enjoy your delicious lemon herb chicken and veggies. Get cooking!

Sheet Pan Lemon Herb Chicken And Veggies

Get ready to savor a burst of flavor with this Zesty Sheet Pan Lemon Herb Chicken & Veggies! With juicy chicken thighs marinated in zesty lemon and fresh herbs, paired with colorful roasted veggies, this dish is both simple and satisfying. Perfect for a weeknight dinner, it's quick to prepare and beautifully presented right from the pan.
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Ingredients
  

4 boneless, skinless chicken thighs

2 bright, juicy lemons (zested and juiced)

3 tablespoons extra virgin olive oil

4 cloves garlic, finely minced

1 teaspoon dried oregano

1 teaspoon dried thyme

Sea salt and freshly cracked black pepper to taste

1 red bell pepper, chopped into bite-sized pieces

1 yellow bell pepper, chopped into bite-sized pieces

1 medium zucchini, sliced into rounds

1 red onion, sliced into wedges

Fresh parsley leaves for garnish

Instructions
 

Begin by preheating your oven to 425°F (220°C). This high temperature will ensure beautifully roasted chicken and veggies.

    In a large mixing bowl, combine the lemon juice and zest, olive oil, minced garlic, oregano, thyme, and a generous pinch of sea salt and pepper. Whisk the mixture together until all ingredients are well incorporated, creating a vibrant marinade.

      Place the chicken thighs into the bowl, making sure they are thoroughly coated in the lemon herb marinade. For the best flavor, let them marinate for a minimum of 15 minutes, but longer (up to 2 hours) will yield even tastier results.

        While the chicken marinates, prepare the vegetables. In another bowl, add the chopped red and yellow bell peppers, zucchini slices, and red onion wedges. Drizzle with a splash of olive oil, season with salt and pepper, and toss everything together until the veggies are evenly coated.

          On a generously sized sheet pan, arrange the marinated chicken thighs in the center. Surround them with the colorful medley of seasoned vegetables, creating an appealing presentation on the pan.

            Transfer the sheet pan to the preheated oven and bake for 25-30 minutes. Keep an eye out for the chicken to reach an internal temperature of 165°F (75°C) and for the vegetables to become tender with delightful caramelization around the edges.

              Once cooked, carefully remove the sheet pan from the oven and allow the dish to rest for a few minutes. This resting time will help keep the chicken juicy.

                Before serving, sprinkle fresh parsley leaves over the chicken and veggies for a pop of color and a fresh herbal note.

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings

                    - Presentation Tips: For a charming rustic look, serve the meal directly from the sheet pan. Add extra lemon wedges around the dish and a handful of fresh parsley sprigs for an attractive, vibrant display. Enjoy the burst of flavors and colors!