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Sheet pan meals have soared in popularity for good reason. They embody the perfect trifecta of convenience, flavor, and health. With minimal prep and cleanup, they allow you to whip up a wholesome dinner while saving precious time. One of the best aspects of sheet pan cooking is that everything cooks together, allowing flavors to meld beautifully. The Zesty Lemon Herb Sheet Pan Chicken uses this technique to marry the juicy chicken thighs with the earthy sweetness of roasted vegetables, creating an inviting and hearty meal.

Sheet Pan Lemon Herb Chicken

Elevate your weeknight dinners with the vibrant Zesty Lemon Herb Sheet Pan Chicken! This recipe showcases succulent chicken thighs, roasted to perfection alongside a medley of colorful vegetables and fresh herbs. Experience the burst of citrus and rich flavors that meld beautifully as everything cooks together. With minimal prep and cleanup, it's an ideal solution for busy nights, ensuring a nutritious and satisfying meal that's as delicious as it is easy to make. Perfect for families and anyone looking to simplify dinner without sacrificing flavor.
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Ingredients
  

4 boneless, skinless chicken thighs

2 large lemons (1 sliced into rounds, 1 juiced)

4 cloves of garlic, minced

2 tablespoons fresh rosemary, finely chopped (or substitute with 1 tablespoon dried rosemary)

2 tablespoons fresh thyme leaves (or substitute with 1 tablespoon dried thyme)

3 tablespoons olive oil

1 teaspoon salt

½ teaspoon freshly ground black pepper

1 pound baby potatoes, halved (or quartered if they are large)

1 cup cherry tomatoes

1 red onion, cut into wedges

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C), ensuring that your cooking environment is at the right temperature for optimal roasting.

    Marinate the Chicken: In a large mixing bowl, whisk together the fresh lemon juice, minced garlic, chopped rosemary, thyme leaves, salt, pepper, and 2 tablespoons of olive oil. Add the chicken thighs to the bowl, ensuring they are fully coated with the marinade. Allow the chicken to marinate for at least 15 minutes at room temperature, or for even greater flavor, cover and refrigerate for up to 2 hours.

      Prepare the Vegetables: While the chicken is marinating, take a separate bowl and combine the halved baby potatoes, cherry tomatoes, and red onion wedges. Drizzle with the remaining tablespoon of olive oil and season with salt and black pepper. Toss everything together until the vegetables are evenly coated.

        Assemble the Sheet Pan: Line a large baking sheet with parchment paper to simplify cleanup. Place the marinated chicken thighs in the center of the sheet pan. Surround the chicken with the seasoned vegetables. Finally, arrange the lemon slices atop the chicken and scattered among the vegetables for added flavor and decoration.

          Bake the Dish: Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the chicken has reached an internal temperature of 165°F (75°C) and the vegetables are tender and lightly golden.

            Broil for Crispiness (Optional): For an extra touch of crispiness, switch the oven setting to broil and cook for an additional 2-3 minutes. Keep a vigilant eye to prevent burning and ensure a perfectly charred finish.

              Garnish and Serve: Once done, carefully remove the sheet pan from the oven. Sprinkle freshly chopped parsley over the dish for a bright garnish. This delightful meal pairs wonderfully with crusty bread or can be served over a bed of fresh greens for a vibrant presentation.

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