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Lemon Herb Chicken Sheet Pan Dinner Flavor Boost

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- 4 bone-in, skin-on chicken thighs - 1 pound baby potatoes, halved - 2 cups broccoli florets - 1 large lemon, zested and juiced - 4 cloves fresh garlic, minced - 2 tablespoons extra virgin olive oil - 1 tablespoon fresh rosemary, finely chopped - 1 tablespoon fresh thyme, finely chopped - Salt and freshly ground black pepper, to taste - Lemon slices, for garnish If you want to switch things up, use different herbs. Try dried herbs if you don't have fresh ones. For the chicken, boneless thighs work, but keep an eye on cooking time. You can also use chicken breasts for a leaner option. Instead of broccoli, use green beans or asparagus for a nice crunch. If you can't find baby potatoes, any small potato will do. Just cut them into similar sizes for even cooking. This meal is well-balanced. Each serving offers protein from chicken, fiber from veggies, and healthy fats from olive oil. Here’s a rough breakdown per serving: - Calories: 450 - Protein: 30g - Carbohydrates: 35g - Fat: 20g - Fiber: 6g This dish not only tastes great but also gives you nutrients to keep you feeling good. {{ingredient_image_2}} Start by preheating your oven to 425°F (220°C). This heat will cook the chicken evenly. While the oven warms up, get your ingredients ready. Gather the chicken, baby potatoes, and broccoli. Halve the baby potatoes and rinse the broccoli florets. Having everything prepped makes cooking easier. In a mixing bowl, combine the olive oil, lemon juice, lemon zest, and minced garlic. Add the chopped rosemary and thyme. Sprinkle in salt and pepper. Whisk until mixed well. Next, add the chicken thighs. Make sure they get coated in the marinade. Let them sit for at least 15 minutes. This marinating time lets the flavors soak in. Now, it's time to roast! Take a large sheet pan and place the halved potatoes in a single layer. Drizzle a bit of olive oil and add salt and pepper. Toss the potatoes so they are covered. Place the marinated chicken thighs in the middle of the pan. Scatter the broccoli around the chicken and potatoes. Drizzle with olive oil and season with salt and pepper. Slide the sheet pan into the oven and roast for 25-30 minutes. Check that the chicken reaches an internal temperature of 165°F (74°C). The potatoes should be fork-tender. For a crispier finish, switch your oven to broil for 2-3 minutes. Keep a close watch to avoid burning. Once done, take the pan out and let it rest for about 5 minutes. This helps keep the chicken juicy. Finally, garnish with lemon slices and extra herbs for a bright touch. Serve warm and enjoy your meal! To get perfectly cooked chicken, check the internal temperature. Use a meat thermometer to see if it’s 165°F (74°C). This is key for juicy chicken. If you don’t have a thermometer, check that the juices run clear when you cut into the chicken. The potatoes should be fork-tender, and the broccoli should be bright green and tender. For a flavor boost, use fresh herbs. Rosemary and thyme add great taste. You can also add crushed red pepper for a bit of heat. When marinating, let the chicken sit for at least 15 minutes. For more flavor, try marinating longer, even overnight. This will really let the lemon and herbs soak in. Don’t forget to season the vegetables too! A sprinkle of salt and pepper goes a long way. If you have leftover marinade, store it in the fridge for up to three days. You can use it for other proteins or veggies. For leftover chicken, let it cool, then store it in an airtight container. It can last in the fridge for up to four days. Reheat in the oven or microwave, but avoid overcooking. This keeps the chicken tasty and moist. Pro Tips Marination Time: Let the chicken marinate for at least 30 minutes or up to overnight for maximum flavor absorption. Vegetable Variations: Feel free to swap out the broccoli for other vegetables like asparagus or bell peppers for a different flavor profile. Checking Doneness: Always use a meat thermometer to ensure your chicken is cooked to the safe internal temperature of 165°F (74°C). Serving Suggestions: Pair this dish with a light salad or crusty bread to soak up the delicious juices. {{image_4}} You can mix and match vegetables to suit your taste. Carrots add sweetness and color. Bell peppers bring crunch and a slight sweetness. Zucchini cooks fast and adds a nice texture. Green beans offer a fresh snap. Just chop them into similar sizes for even cooking. Feel free to get creative and use what you have on hand. Chicken thighs work great in this dish, but you can swap them for chicken breasts. If you want a twist, try salmon. Salmon cooks quickly and pairs well with lemon. Just adjust cooking time to about 15-20 minutes. Make sure the internal temperature hits 145°F (63°C). This change brings a new flavor and keeps it fresh. Spices can change the whole dish. If you want heat, add red pepper flakes to the marinade. For a smoky flavor, try smoked paprika. You can also add a pinch of cumin for warmth. Fresh herbs like parsley or dill can brighten the taste. Experiment a bit, and find what makes your taste buds dance. After you enjoy your Lemon Herb Chicken, store leftovers in an airtight container. This keeps the chicken and veggies fresh. You can keep them in the fridge for up to three days. If you want to eat them later, consider freezing for longer storage. To reheat, use an oven or a microwave. For the oven, preheat it to 350°F (175°C). Place the chicken and veggies on a baking sheet. Cover them with foil to keep moisture. Bake for about 15-20 minutes until warmed through. In the microwave, heat in short bursts. Check every minute to avoid drying out the food. You can freeze the Lemon Herb Chicken meal for up to three months. Wrap the chicken and veggies tightly in plastic wrap, then place them in a freezer bag. When ready to eat, thaw overnight in the fridge. Reheat as mentioned to enjoy the dish again. Yes, you can use boneless chicken thighs. They cook faster and still stay juicy. Just adjust the cooking time. Check them around 20 minutes into roasting. Boneless thighs are great for easy eating. The chicken is done when it reaches 165°F (74°C). Use a meat thermometer to check. Insert the thermometer into the thickest part of the chicken. If the juices run clear, it’s also a good sign. Always let the chicken rest for 5 minutes before serving. This helps keep it juicy. Several sides go well with lemon herb chicken. Here are some great options: - Steamed green beans - Quinoa salad - Rice pilaf - Roasted carrots - Mixed greens salad These sides complement the bright flavors of the chicken and add color to your plate. Enjoy experimenting with different combinations! This blog post covers all you need to know about making lemon herb chicken. We talked about the ingredients, step-by-step cooking, and tips for best results. You learned how to store leftovers and variations to try. With this knowledge, you can cook a tasty meal with ease. Enjoy experimenting with flavors and textures. Cooking should be fun, so don’t be scared to try new things. Happy cooking as you make delicious meals that impress everyone!

WANT TO SAVE THIS RECIPE?

Looking to spice up your dinner routine? The Lemon Herb Chicken Sheet Pan Dinner is here to excite your taste buds! This easy dish combines tender chicken and vibrant veggies, all in one pan. I’ll guide you through simple steps, tips for perfect flavor, and variations to keep it fresh. Get ready to create a meal that’s both delicious and fun to make! Let’s dive into how to get started.

Why I Love This Recipe

  1. Flavorful Marinade: The combination of lemon, garlic, and fresh herbs creates a vibrant and delicious flavor profile that elevates the chicken.
  2. One-Pan Wonder: This recipe is easy to prepare and clean up, as everything cooks together on a single sheet pan.
  3. Healthy Ingredients: Packed with protein and vegetables, this dish is a nutritious option for a wholesome meal.
  4. Versatile Serving: It can be served directly from the pan for a rustic presentation or plated beautifully for special occasions.

Ingredients

List of Ingredients

– 4 bone-in, skin-on chicken thighs

– 1 pound baby potatoes, halved

– 2 cups broccoli florets

– 1 large lemon, zested and juiced

– 4 cloves fresh garlic, minced

– 2 tablespoons extra virgin olive oil

– 1 tablespoon fresh rosemary, finely chopped

– 1 tablespoon fresh thyme, finely chopped

– Salt and freshly ground black pepper, to taste

– Lemon slices, for garnish

Substitutions for Fresh Ingredients

If you want to switch things up, use different herbs. Try dried herbs if you don’t have fresh ones. For the chicken, boneless thighs work, but keep an eye on cooking time. You can also use chicken breasts for a leaner option. Instead of broccoli, use green beans or asparagus for a nice crunch. If you can’t find baby potatoes, any small potato will do. Just cut them into similar sizes for even cooking.

Nutritional Information

This meal is well-balanced. Each serving offers protein from chicken, fiber from veggies, and healthy fats from olive oil. Here’s a rough breakdown per serving:

– Calories: 450

– Protein: 30g

– Carbohydrates: 35g

– Fat: 20g

– Fiber: 6g

This dish not only tastes great but also gives you nutrients to keep you feeling good.

Step-by-Step Instructions

Prepping the Oven and Ingredients

Start by preheating your oven to 425°F (220°C). This heat will cook the chicken evenly. While the oven warms up, get your ingredients ready. Gather the chicken, baby potatoes, and broccoli. Halve the baby potatoes and rinse the broccoli florets. Having everything prepped makes cooking easier.

Marinating the Chicken

In a mixing bowl, combine the olive oil, lemon juice, lemon zest, and minced garlic. Add the chopped rosemary and thyme. Sprinkle in salt and pepper. Whisk until mixed well. Next, add the chicken thighs. Make sure they get coated in the marinade. Let them sit for at least 15 minutes. This marinating time lets the flavors soak in.

Roasting Step-by-Step

Now, it’s time to roast! Take a large sheet pan and place the halved potatoes in a single layer. Drizzle a bit of olive oil and add salt and pepper. Toss the potatoes so they are covered. Place the marinated chicken thighs in the middle of the pan. Scatter the broccoli around the chicken and potatoes. Drizzle with olive oil and season with salt and pepper.

Slide the sheet pan into the oven and roast for 25-30 minutes. Check that the chicken reaches an internal temperature of 165°F (74°C). The potatoes should be fork-tender. For a crispier finish, switch your oven to broil for 2-3 minutes. Keep a close watch to avoid burning.

Once done, take the pan out and let it rest for about 5 minutes. This helps keep the chicken juicy. Finally, garnish with lemon slices and extra herbs for a bright touch. Serve warm and enjoy your meal!

Tips & Tricks

Ensuring Perfect Doneness

To get perfectly cooked chicken, check the internal temperature. Use a meat thermometer to see if it’s 165°F (74°C). This is key for juicy chicken. If you don’t have a thermometer, check that the juices run clear when you cut into the chicken. The potatoes should be fork-tender, and the broccoli should be bright green and tender.

Enhancing Flavors with Seasoning

For a flavor boost, use fresh herbs. Rosemary and thyme add great taste. You can also add crushed red pepper for a bit of heat. When marinating, let the chicken sit for at least 15 minutes. For more flavor, try marinating longer, even overnight. This will really let the lemon and herbs soak in. Don’t forget to season the vegetables too! A sprinkle of salt and pepper goes a long way.

Storage Tips for Marinades and Leftovers

If you have leftover marinade, store it in the fridge for up to three days. You can use it for other proteins or veggies. For leftover chicken, let it cool, then store it in an airtight container. It can last in the fridge for up to four days. Reheat in the oven or microwave, but avoid overcooking. This keeps the chicken tasty and moist.

Pro Tips

  1. Marination Time: Let the chicken marinate for at least 30 minutes or up to overnight for maximum flavor absorption.
  2. Vegetable Variations: Feel free to swap out the broccoli for other vegetables like asparagus or bell peppers for a different flavor profile.
  3. Checking Doneness: Always use a meat thermometer to ensure your chicken is cooked to the safe internal temperature of 165°F (74°C).
  4. Serving Suggestions: Pair this dish with a light salad or crusty bread to soak up the delicious juices.

Variations

Different Vegetables to Include

You can mix and match vegetables to suit your taste. Carrots add sweetness and color. Bell peppers bring crunch and a slight sweetness. Zucchini cooks fast and adds a nice texture. Green beans offer a fresh snap. Just chop them into similar sizes for even cooking. Feel free to get creative and use what you have on hand.

Alternate Proteins

Chicken thighs work great in this dish, but you can swap them for chicken breasts. If you want a twist, try salmon. Salmon cooks quickly and pairs well with lemon. Just adjust cooking time to about 15-20 minutes. Make sure the internal temperature hits 145°F (63°C). This change brings a new flavor and keeps it fresh.

Spice Variations for Marinating

Spices can change the whole dish. If you want heat, add red pepper flakes to the marinade. For a smoky flavor, try smoked paprika. You can also add a pinch of cumin for warmth. Fresh herbs like parsley or dill can brighten the taste. Experiment a bit, and find what makes your taste buds dance.

Storage Info

How to Store Leftovers

After you enjoy your Lemon Herb Chicken, store leftovers in an airtight container. This keeps the chicken and veggies fresh. You can keep them in the fridge for up to three days. If you want to eat them later, consider freezing for longer storage.

Suggested Reheating Methods

To reheat, use an oven or a microwave. For the oven, preheat it to 350°F (175°C). Place the chicken and veggies on a baking sheet. Cover them with foil to keep moisture. Bake for about 15-20 minutes until warmed through. In the microwave, heat in short bursts. Check every minute to avoid drying out the food.

Freezing Options

You can freeze the Lemon Herb Chicken meal for up to three months. Wrap the chicken and veggies tightly in plastic wrap, then place them in a freezer bag. When ready to eat, thaw overnight in the fridge. Reheat as mentioned to enjoy the dish again.

FAQs

Can I use boneless chicken thighs?

Yes, you can use boneless chicken thighs. They cook faster and still stay juicy. Just adjust the cooking time. Check them around 20 minutes into roasting. Boneless thighs are great for easy eating.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches 165°F (74°C). Use a meat thermometer to check. Insert the thermometer into the thickest part of the chicken. If the juices run clear, it’s also a good sign. Always let the chicken rest for 5 minutes before serving. This helps keep it juicy.

What sides pair well with lemon herb chicken?

Several sides go well with lemon herb chicken. Here are some great options:

– Steamed green beans

– Quinoa salad

– Rice pilaf

– Roasted carrots

– Mixed greens salad

These sides complement the bright flavors of the chicken and add color to your plate. Enjoy experimenting with different combinations!

This blog post covers all you need to know about making lemon herb chicken. We talked about the ingredients, step-by-step cooking, and tips for best results. You learned how to store leftovers and variations to try. With this knowledge, you can cook a tasty meal with ease. Enjoy experimenting with flavors and textures. Cooking should be fun, so don’t be scared to try new things. Happy cooking as you make delicious meals that impress everyon

- 4 bone-in, skin-on chicken thighs - 1 pound baby potatoes, halved - 2 cups broccoli florets - 1 large lemon, zested and juiced - 4 cloves fresh garlic, minced - 2 tablespoons extra virgin olive oil - 1 tablespoon fresh rosemary, finely chopped - 1 tablespoon fresh thyme, finely chopped - Salt and freshly ground black pepper, to taste - Lemon slices, for garnish If you want to switch things up, use different herbs. Try dried herbs if you don't have fresh ones. For the chicken, boneless thighs work, but keep an eye on cooking time. You can also use chicken breasts for a leaner option. Instead of broccoli, use green beans or asparagus for a nice crunch. If you can't find baby potatoes, any small potato will do. Just cut them into similar sizes for even cooking. This meal is well-balanced. Each serving offers protein from chicken, fiber from veggies, and healthy fats from olive oil. Here’s a rough breakdown per serving: - Calories: 450 - Protein: 30g - Carbohydrates: 35g - Fat: 20g - Fiber: 6g This dish not only tastes great but also gives you nutrients to keep you feeling good. {{ingredient_image_2}} Start by preheating your oven to 425°F (220°C). This heat will cook the chicken evenly. While the oven warms up, get your ingredients ready. Gather the chicken, baby potatoes, and broccoli. Halve the baby potatoes and rinse the broccoli florets. Having everything prepped makes cooking easier. In a mixing bowl, combine the olive oil, lemon juice, lemon zest, and minced garlic. Add the chopped rosemary and thyme. Sprinkle in salt and pepper. Whisk until mixed well. Next, add the chicken thighs. Make sure they get coated in the marinade. Let them sit for at least 15 minutes. This marinating time lets the flavors soak in. Now, it's time to roast! Take a large sheet pan and place the halved potatoes in a single layer. Drizzle a bit of olive oil and add salt and pepper. Toss the potatoes so they are covered. Place the marinated chicken thighs in the middle of the pan. Scatter the broccoli around the chicken and potatoes. Drizzle with olive oil and season with salt and pepper. Slide the sheet pan into the oven and roast for 25-30 minutes. Check that the chicken reaches an internal temperature of 165°F (74°C). The potatoes should be fork-tender. For a crispier finish, switch your oven to broil for 2-3 minutes. Keep a close watch to avoid burning. Once done, take the pan out and let it rest for about 5 minutes. This helps keep the chicken juicy. Finally, garnish with lemon slices and extra herbs for a bright touch. Serve warm and enjoy your meal! To get perfectly cooked chicken, check the internal temperature. Use a meat thermometer to see if it’s 165°F (74°C). This is key for juicy chicken. If you don’t have a thermometer, check that the juices run clear when you cut into the chicken. The potatoes should be fork-tender, and the broccoli should be bright green and tender. For a flavor boost, use fresh herbs. Rosemary and thyme add great taste. You can also add crushed red pepper for a bit of heat. When marinating, let the chicken sit for at least 15 minutes. For more flavor, try marinating longer, even overnight. This will really let the lemon and herbs soak in. Don’t forget to season the vegetables too! A sprinkle of salt and pepper goes a long way. If you have leftover marinade, store it in the fridge for up to three days. You can use it for other proteins or veggies. For leftover chicken, let it cool, then store it in an airtight container. It can last in the fridge for up to four days. Reheat in the oven or microwave, but avoid overcooking. This keeps the chicken tasty and moist. Pro Tips Marination Time: Let the chicken marinate for at least 30 minutes or up to overnight for maximum flavor absorption. Vegetable Variations: Feel free to swap out the broccoli for other vegetables like asparagus or bell peppers for a different flavor profile. Checking Doneness: Always use a meat thermometer to ensure your chicken is cooked to the safe internal temperature of 165°F (74°C). Serving Suggestions: Pair this dish with a light salad or crusty bread to soak up the delicious juices. {{image_4}} You can mix and match vegetables to suit your taste. Carrots add sweetness and color. Bell peppers bring crunch and a slight sweetness. Zucchini cooks fast and adds a nice texture. Green beans offer a fresh snap. Just chop them into similar sizes for even cooking. Feel free to get creative and use what you have on hand. Chicken thighs work great in this dish, but you can swap them for chicken breasts. If you want a twist, try salmon. Salmon cooks quickly and pairs well with lemon. Just adjust cooking time to about 15-20 minutes. Make sure the internal temperature hits 145°F (63°C). This change brings a new flavor and keeps it fresh. Spices can change the whole dish. If you want heat, add red pepper flakes to the marinade. For a smoky flavor, try smoked paprika. You can also add a pinch of cumin for warmth. Fresh herbs like parsley or dill can brighten the taste. Experiment a bit, and find what makes your taste buds dance. After you enjoy your Lemon Herb Chicken, store leftovers in an airtight container. This keeps the chicken and veggies fresh. You can keep them in the fridge for up to three days. If you want to eat them later, consider freezing for longer storage. To reheat, use an oven or a microwave. For the oven, preheat it to 350°F (175°C). Place the chicken and veggies on a baking sheet. Cover them with foil to keep moisture. Bake for about 15-20 minutes until warmed through. In the microwave, heat in short bursts. Check every minute to avoid drying out the food. You can freeze the Lemon Herb Chicken meal for up to three months. Wrap the chicken and veggies tightly in plastic wrap, then place them in a freezer bag. When ready to eat, thaw overnight in the fridge. Reheat as mentioned to enjoy the dish again. Yes, you can use boneless chicken thighs. They cook faster and still stay juicy. Just adjust the cooking time. Check them around 20 minutes into roasting. Boneless thighs are great for easy eating. The chicken is done when it reaches 165°F (74°C). Use a meat thermometer to check. Insert the thermometer into the thickest part of the chicken. If the juices run clear, it’s also a good sign. Always let the chicken rest for 5 minutes before serving. This helps keep it juicy. Several sides go well with lemon herb chicken. Here are some great options: - Steamed green beans - Quinoa salad - Rice pilaf - Roasted carrots - Mixed greens salad These sides complement the bright flavors of the chicken and add color to your plate. Enjoy experimenting with different combinations! This blog post covers all you need to know about making lemon herb chicken. We talked about the ingredients, step-by-step cooking, and tips for best results. You learned how to store leftovers and variations to try. With this knowledge, you can cook a tasty meal with ease. Enjoy experimenting with flavors and textures. Cooking should be fun, so don’t be scared to try new things. Happy cooking as you make delicious meals that impress everyone!

Lemon Herb Chicken Sheet Pan Delight

A flavorful and easy sheet pan dinner featuring marinated chicken thighs, baby potatoes, and broccoli, all roasted to perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 thighs bone-in, skin-on chicken
  • 1 pound baby potatoes, halved
  • 2 cups broccoli florets
  • 1 large lemon, zested and juiced
  • 4 cloves fresh garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • to taste salt and freshly ground black pepper
  • for garnish lemon slices

Instructions
 

  • Preheat your oven to 425°F (220°C) to ensure even cooking.
  • In a large mixing bowl, whisk together the olive oil, freshly squeezed lemon juice, lemon zest, minced garlic, chopped rosemary, chopped thyme, salt, and pepper until well combined.
  • Add the chicken thighs to the marinade, ensuring they are evenly coated. Let them sit and marinate for at least 15 minutes.
  • On a large sheet pan, arrange the halved baby potatoes in a single layer. Drizzle with a touch of olive oil and sprinkle with salt and pepper. Toss gently to coat.
  • Carefully place the marinated chicken thighs in the center of the sheet pan, nestled between the potatoes.
  • Scatter the broccoli florets around the chicken and potatoes, drizzling them with a little olive oil and seasoning with salt and pepper.
  • Slide the sheet pan into your preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
  • For added crispiness, switch the oven to broil and cook for an additional 2-3 minutes, keeping a close eye to prevent burning.
  • Once done, carefully remove the sheet pan from the oven and allow the dish to rest for about 5 minutes.
  • Top with fresh lemon slices and additional herbs if desired. Serve warm.

Notes

Serve directly on the sheet pan for a rustic look or transfer to a large serving platter.
Keyword chicken, easy dinner, roasted vegetables, sheet pan

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