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Why does Zesty Lemon Herb Chicken resonate with so many? The answer lies in its harmonious blend of flavors and health benefits. The combination of fresh lemon and aromatic herbs creates a refreshing flavor profile that elevates the chicken, while the roasted vegetables contribute both color and essential nutrients. Lemon, a powerhouse of vitamin C, not only adds brightness to the dish but also enhances the absorption of iron from the chicken and vegetables, making it a smart choice for a balanced meal.

Sheet Pan Lemon Herb Chicken and Veggies

Discover the delight of Zesty Lemon Herb Chicken with Colorful Veggies, a vibrant one-pan meal that's simple to make and bursting with flavor. This dish combines succulent chicken thighs marinated in refreshing lemon and aromatic herbs with a rainbow of roasted vegetables. Packed with nutrients and perfect for any occasion, it's a healthy choice that minimizes cleanup, allowing you to enjoy a delicious dinner with ease. Let your taste buds take a flavorful journey!
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 tablespoons olive oil (plus extra for vegetables)

3 tablespoons fresh lemon juice (from about 1 lemon)

Zest of 1 lemon

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

2 cups broccoli florets

1 red bell pepper, sliced into strips

1 cup baby carrots, halved

1 small red onion, cut into wedges

Fresh parsley, chopped (for garnish)

Lemon slices (for garnish)

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C). Prepare a large baking sheet by lining it with parchment paper or lightly greasing it with cooking spray or oil.

    Prepare the Marinade: In a small mixing bowl, combine olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, paprika, and a pinch of salt and pepper. Whisk these ingredients together until well blended.

      Marinate the Chicken: Place the chicken thighs in a large bowl or a zip-top bag. Pour the marinade over the chicken, making sure each thigh is thoroughly coated. For the best flavor, let the chicken marinate for at least 30 minutes; for richer flavor, marinate it overnight in the refrigerator.

        Prepare the Vegetables: In another bowl, combine the broccoli florets, red bell pepper strips, halved baby carrots, and onion wedges. Drizzle with a little olive oil, and season with salt and pepper. Toss the vegetables until they are evenly coated in oil and seasonings.

          Arrange on Baking Sheet: Remove the marinated chicken from the bowl or bag and place the thighs skin-side up on one side of the prepared baking sheet. On the opposite side, spread out the seasoned vegetables in a single layer for optimal roasting.

            Bake the Dish: Transfer the baking sheet to the preheated oven and bake for 35-40 minutes. The chicken should be golden brown and fully cooked (the internal temperature should reach 165°F or 75°C). Halfway through cooking, stir the vegetables to ensure even roasting.

              Serve Up: Once fully cooked, take the baking sheet out of the oven and let the dish rest for about 5 minutes. Garnish with freshly chopped parsley and lemon slices for a pop of color and flavor. Serve alongside your favorite grain or crusty bread to soak up all the delicious juices!

                Prep Time, Total Time, Servings: 10 mins | 50 mins | 4 servings