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- 4 chicken thighs, bone-in and skin-on - 2 tablespoons olive oil - 1 lemon (zested and juiced) - 4 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried thyme) - 1 teaspoon rosemary, chopped - Salt and pepper to taste - 1 cup low-sodium chicken broth - 2 cups baby spinach - 1 cup cherry tomatoes, halved - Fresh parsley, chopped (for garnish) Using these simple ingredients, you can create a dish that is packed with flavor. The chicken thighs are the star of the show. They stay juicy and tender, and the skin becomes crispy. The lemon adds brightness, while garlic gives depth. The herbs bring a fresh taste that brightens each bite. With chicken broth, we add a rich base. Spinach and tomatoes add color and nutrients. Plus, they soak up all the tasty juices. Fresh parsley on top gives an appealing finish. Each ingredient plays its part to make this dish truly delightful. 1. Preheating the oven Start by preheating your oven to 400°F (200°C). This step warms the oven, so your chicken cooks evenly. 2. Making the marinade In a large bowl, mix together: - 2 tablespoons olive oil - Zest from 1 lemon - Juice from 1 lemon - 4 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon fresh thyme (or ½ teaspoon dried thyme) - 1 teaspoon rosemary, chopped - Salt and pepper to taste This mix will give your chicken a bright, fresh flavor. 3. Marinating the chicken thighs Add 4 bone-in, skin-on chicken thighs to the bowl. Make sure to coat them well with the marinade. Let them sit for at least 15 minutes. For deeper flavor, you can marinate them in the fridge for up to 2 hours. 1. Searing the chicken thighs Heat a bit of olive oil in a large oven-safe skillet over medium heat. Once hot, place the chicken thighs skin-side down. Sear them for about 5-6 minutes. You want the skin to turn golden brown and crispy. 2. Adding broth and vegetables Carefully flip the chicken thighs over. Pour in 1 cup of low-sodium chicken broth. This adds moisture and flavor. Bring the broth to a simmer, scraping any brown bits from the bottom of the pan. 3. Baking in the oven Add 2 cups of baby spinach and 1 cup of halved cherry tomatoes around the chicken in the skillet. Transfer the skillet to your preheated oven. Bake for 25-30 minutes. The chicken should reach an internal temperature of 165°F (75°C) when done. 1. Resting the chicken Once the chicken is cooked, remove it from the oven. Let it rest for a few minutes. This helps the juices settle, making the chicken juicier. 2. Garnishing and serving suggestions Garnish your dish with fresh parsley. Serve the chicken on a large platter. Spoon the broth and vegetables over the chicken. You can also add lemon wedges for a bit of extra zing. - For the best flavor, marinate the chicken thighs for at least 15 minutes. - You can marinate them for up to 2 hours in the fridge for a deeper taste. - Add a splash of white wine or a teaspoon of honey for extra flavor. - To get crispy skin, sear the chicken thighs skin-side down for 5-6 minutes. - Make sure the heat is medium; too high can burn the skin. - Check doneness by using a meat thermometer; it should reach 165°F (75°C). - Serve the chicken on a large platter. Spoon the broth and veggies on top. - Add lemon wedges on the side for a fresh look and extra zest. - Sprinkle fresh parsley over the dish for a pop of color. {{image_2}} You can swap chicken thighs for chicken breasts. Breasts cook faster and are leaner. Just check the cooking time, as they need less time in the oven. You can also use pork or fish. Pork tenderloin pairs well with the lemon and herbs. For fish, try salmon or tilapia. Both will soak up the flavors nicely. Feel free to mix in seasonal vegetables. Carrots, bell peppers, or zucchini add color and taste. You can also use green beans or asparagus for a crunchy side. For a vegetarian option, replace the chicken with hearty veggies like eggplant or mushrooms. Tofu is a great protein choice that absorbs the marinade well. Experiment with different herbs and spices. Basil or parsley can brighten the dish. For a spicy kick, add red pepper flakes. You can also try using different citrus fruits. Lime or orange zest gives a fun twist to the marinade. These swaps make the dish new each time you cook it. Store your One-Pan Lemon Herb Chicken Thighs in an airtight container. This keeps them fresh. You can keep the dish in the fridge for up to 3 days. Make sure to let it cool before sealing. To freeze the chicken, let it cool completely. Place it in a freezer-safe bag or container. Try to remove as much air as possible to avoid freezer burn. You can freeze it for up to 3 months. For thawing, move it to the fridge overnight. If you need it fast, you can use the microwave. Just be sure to use the defrost setting. The best way to reheat is on the stove. Place the chicken in a skillet over medium heat. Add a splash of broth or water to keep it moist. Cover the skillet to heat evenly. You can also use the oven. Preheat it to 350°F (175°C). Place the chicken on a baking sheet covered with foil. This helps keep the chicken juicy. Reheat for about 15-20 minutes. To maintain texture and flavor, avoid high heat. This keeps the chicken tender and delicious. It takes about 25-30 minutes to cook chicken thighs in the oven at 400°F. You want the internal temperature to reach 165°F. This ensures the chicken is safe to eat and juicy. Yes, you can use boneless chicken thighs. They will cook faster, so check them after about 20 minutes. The flavors will still shine through. I love serving this dish with a side of rice or couscous. You can also add a fresh salad or some roasted veggies. They balance well with the chicken's flavors. Yes, you can marinate the chicken a few hours or even a day ahead. Just keep it in the fridge until you are ready to cook. This helps the flavors develop even more. If your chicken thighs are not crispy, make sure to sear them well in the pan. Use medium-high heat and do not crowd the pan. You can also broil them for a few minutes at the end for extra crispiness. This blog post outlines how to make One-Pan Lemon Herb Chicken Thighs. You learned about essential ingredients, step-by-step cooking instructions, and handy tips. Plus, I shared flavor variations and storage tips for leftovers. Cooking this dish is simple and satisfying. It shines at the dinner table and is perfect for meal prep. Enjoy exploring your cooking skills and making this healthy meal your own. You’re now ready to impress with great flavors and easy methods!

One-Pan Lemon Herb Chicken Thighs

Savor the delightful flavors of One-Pan Lemon Herb Chicken Thighs with this easy recipe! Featuring juicy chicken thighs marinated in zesty lemon and fresh herbs, this dish is not only delicious but also simple to prepare. With just one pan and minimal cleanup, it's perfect for weeknight dinners. Click to explore the full recipe and elevate your cooking game with this mouthwatering meal that will impress everyone at your table!
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Ingredients
  

4 chicken thighs, bone-in and skin-on

2 tablespoons olive oil

1 lemon (zested and juiced)

4 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon fresh thyme, chopped (or ½ teaspoon dried thyme)

1 teaspoon rosemary, chopped

Salt and pepper to taste

1 cup low-sodium chicken broth

2 cups baby spinach

1 cup cherry tomatoes, halved

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, mix together the olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, rosemary, salt, and pepper to create a marinade.

      Add the chicken thighs to the bowl, coating them thoroughly with the marinade. Let them marinate for at least 15 minutes (or up to 2 hours in the refrigerator for deeper flavor).

        In a large oven-safe skillet, heat a bit of olive oil over medium heat. Once hot, sear the chicken thighs skin-side down for about 5-6 minutes until the skin is golden brown and crisp.

          Flip the chicken thighs over and add the chicken broth to the skillet. Bring the broth to a simmer, scraping up any brown bits from the bottom of the pan.

            Add the spinach and cherry tomatoes around the chicken thighs in the skillet.

              Transfer the skillet to the preheated oven and bake for 25-30 minutes until the chicken is cooked through (internal temperature should reach 165°F or 75°C).

                Once done, remove from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                    - Presentation Tips: Serve the chicken thighs on a large platter, spooning the broth and vegetables over them for an appealing look. You can also add lemon wedges for extra zest on the side.