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Lemon Herb Chicken Sheet Pan Dinner Simple and Tasty

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- 4 bone-in, skin-on chicken thighs - 2 cups baby potatoes, halved - 1 bunch asparagus, trimmed - 1 lemon, zested and juiced - 4 cloves garlic, minced - 2 tablespoons olive oil - 1 tablespoon fresh rosemary, finely chopped - 1 tablespoon fresh thyme, finely chopped - Salt and pepper to taste For this dish, I love using bone-in chicken thighs. They stay juicy and have great flavor. The vegetables add color and nutrients. Baby potatoes are perfect; they roast well and have a nice texture. Asparagus brings a fresh crunch. This dish gives about 400 calories per serving. Each serving has around 25 grams of protein and 15 grams of fat. The healthy fats come from olive oil and chicken skin. The lemon adds vitamin C, which boosts your immune system. Garlic has many health benefits, like helping to lower blood pressure. Rosemary and thyme also provide antioxidants. This meal is not just tasty; it is good for you! {{ingredient_image_2}} 1. Preheat the oven and prepare ingredients Start by preheating your oven to 425°F (220°C). This heat will give the chicken crispy skin and the veggies a nice roast. While it heats up, gather your ingredients. You need chicken thighs, baby potatoes, asparagus, lemon, garlic, olive oil, rosemary, thyme, salt, and pepper. 2. Make the marinade In a small bowl, mix the lemon juice, lemon zest, minced garlic, olive oil, chopped rosemary, and thyme. Add salt and pepper to taste. Stir until everything blends well. This marinade will give your chicken a fresh and bright flavor. 1. Initial roasting of potatoes Take a large sheet pan and arrange the halved baby potatoes on it, cut side up. Drizzle them with olive oil and sprinkle with salt and pepper. Roast the potatoes alone in the oven for 10 minutes. This helps them cook well before adding the chicken. 2. Adding the chicken and asparagus to the mix After 10 minutes, take the pan out of the oven. Place the marinated chicken thighs on the pan, skin side up. Drizzle any leftover marinade over the chicken. Now, return the pan to the oven and roast for 20 minutes. This step makes the chicken juicy and golden. Once the time is up, toss the asparagus in the pan drippings. Arrange it around the chicken and potatoes. Roast everything for another 10 to 15 minutes. The chicken should reach 165°F (74°C) inside, and the veggies should be tender. After cooking, let the dish rest for a few minutes. This helps the juices spread evenly for a better flavor. For the best flavor, marinate the chicken for at least 15 minutes. If you can, let it sit for one hour in the fridge. This gives the chicken time to soak up the herbs and lemon juice. If you want to change the taste, try adding more garlic or a dash of hot sauce. To get crispy skin on the chicken, make sure the skin faces up while roasting. The high heat helps achieve that golden color. Check the chicken's internal temperature with a meat thermometer. It should reach 165°F (74°C) to be safe to eat. This ensures the chicken stays juicy and safe. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 1 hour in the refrigerator. This will enhance the flavors and ensure a juicy, flavorful chicken. Use Fresh Herbs: Fresh herbs like rosemary and thyme elevate the dish's flavor profile. If using dried herbs, reduce the amount as they are more concentrated. Check Internal Temperature: Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F (74°C) for safe consumption and optimal juiciness. Rest Before Serving: Allow the dish to rest for 5-10 minutes after removing it from the oven. This helps the juices redistribute, resulting in a more tender and flavorful chicken. {{image_4}} You can switch up your veggies in this dish. Instead of asparagus, try bell peppers or carrots. Both add a nice crunch and color. You can even mix in some zucchini for a summer twist. If you prefer boneless chicken, that works too! Boneless chicken thighs or breasts will cook faster. Just keep an eye on the time. Aim for an internal temp of 165°F (74°C) to ensure safety. To boost the flavor, add some spices. Paprika gives a nice warmth, while cayenne adds heat. Just a pinch can make a big difference. You can also try different herbs. Oregano and basil bring fresh notes to the dish. Experiment to find your favorite flavor combinations. Each change can make your meal feel new and exciting. To store leftovers, first let the dish cool. Then, place it in an airtight container. This keeps the chicken and veggies fresh. You can store it in the fridge for up to three days. Make sure to label the container with the date. This helps you remember when you made it. For reheating, the oven works best. Preheat it to 350°F (175°C). Place your leftovers on a baking sheet. Cover with foil to keep moisture in. Heat for about 15-20 minutes or until warm. If you use a microwave, place your food in a microwave-safe dish. Cover it with a lid or a damp paper towel. Heat in short bursts of 1-2 minutes, stirring in between. This helps keep the chicken juicy and the veggies tender. Can I prepare this dish in advance? Yes, you can. Marinate the chicken and cut the veggies ahead of time. Store them in the fridge. You can roast them when you are ready for a meal. This saves time on busy nights. What can I serve with Lemon Herb Chicken Sheet Pan Dinner? You can serve a fresh salad or some crusty bread. Both add a nice touch to the meal. If you want more veggies, steamed broccoli or a side of rice work well too. How do I know when the chicken is fully cooked? Check the internal temperature. It should reach 165°F (74°C). You can use a meat thermometer. The chicken should also look golden brown and the juices run clear. Can I use frozen chicken for this recipe? Yes, but thaw it first. Frozen chicken needs longer cooking time. Ensure it reaches the right temperature for safety. If you can, marinate it after thawing for better flavor. This blog post covered how to create a tasty Lemon Herb Chicken Sheet Pan Dinner. We explored key ingredients like chicken thighs, vegetables, and the essential marinade. I shared step-by-step instructions for preparation and roasting your dish. You also learned tips for marinating, cooking, and variations to keep meals interesting. Lastly, we discussed storage and reheating to enjoy your leftovers. Now you can make this healthy dish easily and enjoy a tasty meal with minimal effort. Remember, cooking is all about fun and experimenting with flavors. Happy cooking!

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Looking for an easy and tasty dinner option? You’re in the right place! This Lemon Herb Chicken Sheet Pan Dinner combines juicy chicken thighs, fresh veggies, and a zesty marinade. It’s quick to prep and perfect for busy nights. With just one pan, you get a flavorful meal that’s both simple and satisfying. Let’s dive into the ingredients and best cooking tips to make this dish shine!

Why I Love This Recipe

  1. Simple and Convenient: This sheet pan dinner is incredibly easy to prepare and perfect for busy weeknights, allowing you to enjoy a delicious meal without the hassle of multiple pans.
  2. Flavorful Marination: The lemon herb marinade infuses the chicken and vegetables with bright, fresh flavors that complement each other beautifully.
  3. Healthy Ingredients: This dish is packed with lean protein and vibrant vegetables, making it a wholesome choice for a balanced meal.
  4. Minimal Cleanup: Cooking everything on one sheet pan means less time spent cleaning up, so you can relax and enjoy your meal.

Ingredients

Main Ingredients

– 4 bone-in, skin-on chicken thighs

– 2 cups baby potatoes, halved

– 1 bunch asparagus, trimmed

– 1 lemon, zested and juiced

– 4 cloves garlic, minced

– 2 tablespoons olive oil

– 1 tablespoon fresh rosemary, finely chopped

– 1 tablespoon fresh thyme, finely chopped

– Salt and pepper to taste

For this dish, I love using bone-in chicken thighs. They stay juicy and have great flavor. The vegetables add color and nutrients. Baby potatoes are perfect; they roast well and have a nice texture. Asparagus brings a fresh crunch.

Nutritional Information

This dish gives about 400 calories per serving. Each serving has around 25 grams of protein and 15 grams of fat. The healthy fats come from olive oil and chicken skin.

The lemon adds vitamin C, which boosts your immune system. Garlic has many health benefits, like helping to lower blood pressure. Rosemary and thyme also provide antioxidants. This meal is not just tasty; it is good for you!

Step-by-Step Instructions

Preparation Steps

1. Preheat the oven and prepare ingredients

Start by preheating your oven to 425°F (220°C). This heat will give the chicken crispy skin and the veggies a nice roast. While it heats up, gather your ingredients. You need chicken thighs, baby potatoes, asparagus, lemon, garlic, olive oil, rosemary, thyme, salt, and pepper.

2. Make the marinade

In a small bowl, mix the lemon juice, lemon zest, minced garlic, olive oil, chopped rosemary, and thyme. Add salt and pepper to taste. Stir until everything blends well. This marinade will give your chicken a fresh and bright flavor.

Roasting Process

1. Initial roasting of potatoes

Take a large sheet pan and arrange the halved baby potatoes on it, cut side up. Drizzle them with olive oil and sprinkle with salt and pepper. Roast the potatoes alone in the oven for 10 minutes. This helps them cook well before adding the chicken.

2. Adding the chicken and asparagus to the mix

After 10 minutes, take the pan out of the oven. Place the marinated chicken thighs on the pan, skin side up. Drizzle any leftover marinade over the chicken. Now, return the pan to the oven and roast for 20 minutes. This step makes the chicken juicy and golden.

Once the time is up, toss the asparagus in the pan drippings. Arrange it around the chicken and potatoes. Roast everything for another 10 to 15 minutes. The chicken should reach 165°F (74°C) inside, and the veggies should be tender.

After cooking, let the dish rest for a few minutes. This helps the juices spread evenly for a better flavor.

Tips & Tricks

Marinating Tips

For the best flavor, marinate the chicken for at least 15 minutes. If you can, let it sit for one hour in the fridge. This gives the chicken time to soak up the herbs and lemon juice. If you want to change the taste, try adding more garlic or a dash of hot sauce.

Cooking Tips

To get crispy skin on the chicken, make sure the skin faces up while roasting. The high heat helps achieve that golden color. Check the chicken’s internal temperature with a meat thermometer. It should reach 165°F (74°C) to be safe to eat. This ensures the chicken stays juicy and safe.

Pro Tips

  1. Marinate for Maximum Flavor: Allow the chicken to marinate for at least 1 hour in the refrigerator. This will enhance the flavors and ensure a juicy, flavorful chicken.
  2. Use Fresh Herbs: Fresh herbs like rosemary and thyme elevate the dish’s flavor profile. If using dried herbs, reduce the amount as they are more concentrated.
  3. Check Internal Temperature: Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F (74°C) for safe consumption and optimal juiciness.
  4. Rest Before Serving: Allow the dish to rest for 5-10 minutes after removing it from the oven. This helps the juices redistribute, resulting in a more tender and flavorful chicken.

Variations

Ingredient Substitutions

You can switch up your veggies in this dish. Instead of asparagus, try bell peppers or carrots. Both add a nice crunch and color. You can even mix in some zucchini for a summer twist.

If you prefer boneless chicken, that works too! Boneless chicken thighs or breasts will cook faster. Just keep an eye on the time. Aim for an internal temp of 165°F (74°C) to ensure safety.

Flavor Enhancements

To boost the flavor, add some spices. Paprika gives a nice warmth, while cayenne adds heat. Just a pinch can make a big difference.

You can also try different herbs. Oregano and basil bring fresh notes to the dish. Experiment to find your favorite flavor combinations. Each change can make your meal feel new and exciting.

Storage Info

Refrigeration Tips

To store leftovers, first let the dish cool. Then, place it in an airtight container. This keeps the chicken and veggies fresh. You can store it in the fridge for up to three days. Make sure to label the container with the date. This helps you remember when you made it.

Reheating Instructions

For reheating, the oven works best. Preheat it to 350°F (175°C). Place your leftovers on a baking sheet. Cover with foil to keep moisture in. Heat for about 15-20 minutes or until warm.

If you use a microwave, place your food in a microwave-safe dish. Cover it with a lid or a damp paper towel. Heat in short bursts of 1-2 minutes, stirring in between. This helps keep the chicken juicy and the veggies tender.

FAQs

Common User Questions

Can I prepare this dish in advance?

Yes, you can. Marinate the chicken and cut the veggies ahead of time. Store them in the fridge. You can roast them when you are ready for a meal. This saves time on busy nights.

What can I serve with Lemon Herb Chicken Sheet Pan Dinner?

You can serve a fresh salad or some crusty bread. Both add a nice touch to the meal. If you want more veggies, steamed broccoli or a side of rice work well too.

Cooking Questions

How do I know when the chicken is fully cooked?

Check the internal temperature. It should reach 165°F (74°C). You can use a meat thermometer. The chicken should also look golden brown and the juices run clear.

Can I use frozen chicken for this recipe?

Yes, but thaw it first. Frozen chicken needs longer cooking time. Ensure it reaches the right temperature for safety. If you can, marinate it after thawing for better flavor.

This blog post covered how to create a tasty Lemon Herb Chicken Sheet Pan Dinner. We explored key ingredients like chicken thighs, vegetables, and the essential marinade. I shared step-by-step instructions for preparation and roasting your dish. You also learned tips for marinating, cooking, and variations to keep meals interesting. Lastly, we discussed storage and reheating to enjoy your leftovers.

Now you can make this healthy dish easily and enjoy a tasty meal with minimal effort. Remember, cooking is all about fun and experimenting with flavors. Happy cookin

- 4 bone-in, skin-on chicken thighs - 2 cups baby potatoes, halved - 1 bunch asparagus, trimmed - 1 lemon, zested and juiced - 4 cloves garlic, minced - 2 tablespoons olive oil - 1 tablespoon fresh rosemary, finely chopped - 1 tablespoon fresh thyme, finely chopped - Salt and pepper to taste For this dish, I love using bone-in chicken thighs. They stay juicy and have great flavor. The vegetables add color and nutrients. Baby potatoes are perfect; they roast well and have a nice texture. Asparagus brings a fresh crunch. This dish gives about 400 calories per serving. Each serving has around 25 grams of protein and 15 grams of fat. The healthy fats come from olive oil and chicken skin. The lemon adds vitamin C, which boosts your immune system. Garlic has many health benefits, like helping to lower blood pressure. Rosemary and thyme also provide antioxidants. This meal is not just tasty; it is good for you! {{ingredient_image_2}} 1. Preheat the oven and prepare ingredients Start by preheating your oven to 425°F (220°C). This heat will give the chicken crispy skin and the veggies a nice roast. While it heats up, gather your ingredients. You need chicken thighs, baby potatoes, asparagus, lemon, garlic, olive oil, rosemary, thyme, salt, and pepper. 2. Make the marinade In a small bowl, mix the lemon juice, lemon zest, minced garlic, olive oil, chopped rosemary, and thyme. Add salt and pepper to taste. Stir until everything blends well. This marinade will give your chicken a fresh and bright flavor. 1. Initial roasting of potatoes Take a large sheet pan and arrange the halved baby potatoes on it, cut side up. Drizzle them with olive oil and sprinkle with salt and pepper. Roast the potatoes alone in the oven for 10 minutes. This helps them cook well before adding the chicken. 2. Adding the chicken and asparagus to the mix After 10 minutes, take the pan out of the oven. Place the marinated chicken thighs on the pan, skin side up. Drizzle any leftover marinade over the chicken. Now, return the pan to the oven and roast for 20 minutes. This step makes the chicken juicy and golden. Once the time is up, toss the asparagus in the pan drippings. Arrange it around the chicken and potatoes. Roast everything for another 10 to 15 minutes. The chicken should reach 165°F (74°C) inside, and the veggies should be tender. After cooking, let the dish rest for a few minutes. This helps the juices spread evenly for a better flavor. For the best flavor, marinate the chicken for at least 15 minutes. If you can, let it sit for one hour in the fridge. This gives the chicken time to soak up the herbs and lemon juice. If you want to change the taste, try adding more garlic or a dash of hot sauce. To get crispy skin on the chicken, make sure the skin faces up while roasting. The high heat helps achieve that golden color. Check the chicken's internal temperature with a meat thermometer. It should reach 165°F (74°C) to be safe to eat. This ensures the chicken stays juicy and safe. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 1 hour in the refrigerator. This will enhance the flavors and ensure a juicy, flavorful chicken. Use Fresh Herbs: Fresh herbs like rosemary and thyme elevate the dish's flavor profile. If using dried herbs, reduce the amount as they are more concentrated. Check Internal Temperature: Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F (74°C) for safe consumption and optimal juiciness. Rest Before Serving: Allow the dish to rest for 5-10 minutes after removing it from the oven. This helps the juices redistribute, resulting in a more tender and flavorful chicken. {{image_4}} You can switch up your veggies in this dish. Instead of asparagus, try bell peppers or carrots. Both add a nice crunch and color. You can even mix in some zucchini for a summer twist. If you prefer boneless chicken, that works too! Boneless chicken thighs or breasts will cook faster. Just keep an eye on the time. Aim for an internal temp of 165°F (74°C) to ensure safety. To boost the flavor, add some spices. Paprika gives a nice warmth, while cayenne adds heat. Just a pinch can make a big difference. You can also try different herbs. Oregano and basil bring fresh notes to the dish. Experiment to find your favorite flavor combinations. Each change can make your meal feel new and exciting. To store leftovers, first let the dish cool. Then, place it in an airtight container. This keeps the chicken and veggies fresh. You can store it in the fridge for up to three days. Make sure to label the container with the date. This helps you remember when you made it. For reheating, the oven works best. Preheat it to 350°F (175°C). Place your leftovers on a baking sheet. Cover with foil to keep moisture in. Heat for about 15-20 minutes or until warm. If you use a microwave, place your food in a microwave-safe dish. Cover it with a lid or a damp paper towel. Heat in short bursts of 1-2 minutes, stirring in between. This helps keep the chicken juicy and the veggies tender. Can I prepare this dish in advance? Yes, you can. Marinate the chicken and cut the veggies ahead of time. Store them in the fridge. You can roast them when you are ready for a meal. This saves time on busy nights. What can I serve with Lemon Herb Chicken Sheet Pan Dinner? You can serve a fresh salad or some crusty bread. Both add a nice touch to the meal. If you want more veggies, steamed broccoli or a side of rice work well too. How do I know when the chicken is fully cooked? Check the internal temperature. It should reach 165°F (74°C). You can use a meat thermometer. The chicken should also look golden brown and the juices run clear. Can I use frozen chicken for this recipe? Yes, but thaw it first. Frozen chicken needs longer cooking time. Ensure it reaches the right temperature for safety. If you can, marinate it after thawing for better flavor. This blog post covered how to create a tasty Lemon Herb Chicken Sheet Pan Dinner. We explored key ingredients like chicken thighs, vegetables, and the essential marinade. I shared step-by-step instructions for preparation and roasting your dish. You also learned tips for marinating, cooking, and variations to keep meals interesting. Lastly, we discussed storage and reheating to enjoy your leftovers. Now you can make this healthy dish easily and enjoy a tasty meal with minimal effort. Remember, cooking is all about fun and experimenting with flavors. Happy cooking!

Lemon Herb Chicken Sheet Pan Dinner

A delicious and easy one-pan meal featuring marinated chicken thighs, roasted baby potatoes, and asparagus.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 thighs bone-in, skin-on chicken
  • 2 cups baby potatoes, halved
  • 1 bunch asparagus, trimmed
  • 1 whole lemon, zested and juiced
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • to taste salt
  • to taste pepper

Instructions
 

  • Begin by preheating your oven to 425°F (220°C).
  • In a small mixing bowl, combine the lemon juice, lemon zest, minced garlic, olive oil, chopped rosemary, chopped thyme, salt, and pepper. Stir until well blended.
  • In a large mixing bowl, add the chicken thighs and pour half of the lemon herb mixture over them. Coat the chicken thoroughly and marinate for at least 15 minutes.
  • Prepare your sheet pan by arranging the halved baby potatoes cut side up. Drizzle with olive oil and season with salt and pepper. Roast the potatoes for 10 minutes.
  • After 10 minutes, remove the pan from the oven and place the marinated chicken thighs skin side up on the sheet pan. Drizzle any remaining marinade over the chicken.
  • Return the pan to the oven and roast for an additional 20 minutes.
  • Add the asparagus to the pan, tossing it in the drippings, and arrange it around the chicken and potatoes. Roast for an additional 10 to 15 minutes until the chicken reaches 165°F (74°C).
  • Remove the pan from the oven and let the dish rest for a few minutes before serving.

Notes

For a rustic presentation, serve directly from the sheet pan. Garnish with lemon wedges and fresh herbs.
Keyword chicken, dinner, easy recipe, sheet pan

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