Sheet Pan Lemon Herb Chicken

$To make Sheet Pan Lemon Herb Chicken, you'll need simple, fresh ingredients. Each one adds flavor and nutrition. - Chicken and Vegetables - 4 bone-in, skin-on chicken thighs - 2 cups baby potatoes, halved - 1 bell pepper, sliced (any color) - 1 red onion, cut into wedges - Marinade Components - 4 cloves garlic, minced - 1/4 cup olive oil - Zest and juice of 1 lemon - Seasoning Elements - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped - Salt and pepper to taste These ingredients work together to create a bright and tasty meal. The lemon juice and zest give a fresh zing. The herbs add depth and warmth. The chicken stays juicy and tender while the veggies roast to perfection. Don't skip any of these items. Each ingredient plays an important role in making this dish a hit. {{ingredient_image_1}} First, you need to get your oven ready. Preheat it to 425°F (220°C). This high heat helps the chicken cook well and get crispy. While the oven heats up, take a large sheet pan and line it with parchment paper. This makes cleanup easy later on. Now, let's make the herb marinade. In a small bowl, add 1/4 cup of olive oil. Then, add the zest and juice of 1 lemon. This gives your dish a fresh taste. Next, add 4 cloves of minced garlic, 1 tablespoon of chopped rosemary, and 1 tablespoon of chopped thyme. Sprinkle in some salt and pepper to taste. Whisk everything together until it blends well. This marinade will make the chicken and veggies burst with flavor. It's time to arrange everything on the pan. Place the 4 bone-in, skin-on chicken thighs on one side of the sheet pan. Use a brush or your hands to coat the chicken with the herb marinade. Make sure to get some marinade under the chicken skin for extra flavor. On the other side of the pan, add 2 cups of halved baby potatoes, 1 sliced bell pepper, and wedges of 1 red onion. Drizzle the leftover marinade over the veggies and toss them gently to coat. Now, your pan is ready for the oven. Bake everything for 35-40 minutes. Make sure the chicken reaches 165°F (74°C) inside. This will keep it safe to eat. If you want crispy skin, broil it for 2-3 minutes at the end. Once it's done, take the pan out and let it rest for 5 minutes before serving. Enjoy your delicious sheet pan lemon herb chicken! To get the best flavor, you must marinate the chicken well. Mix olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, salt, and pepper. This herb marinade works magic. Coat the chicken under the skin. This step is key to locking in flavor. Let the chicken sit in the marinade for at least 30 minutes. If you have more time, let it marinate longer. This gives the herbs time to infuse into the meat. The right oven temperature is crucial. Preheat your oven to 425°F (220°C). This high heat helps the chicken skin become crispy. Place chicken thighs skin-side up on the pan. Arrange the veggies around them for even cooking. Bake for 35-40 minutes. Use a meat thermometer to check for doneness. It should read 165°F (74°C). For extra crispiness on the skin, broil for 2-3 minutes at the end. Keep an eye on it to avoid burning. The chicken will be juicy and flavorful. Not all ovens cook the same. If you have a convection oven, reduce the cooking time by about 5-10 minutes. Convection ovens circulate air, cooking food faster. If using a toaster oven, check the chicken often. Smaller ovens can cook unevenly. Always use a meat thermometer for best results. This ensures the chicken is safe to eat and perfectly cooked. Adjust cooking times based on your oven's quirks. This makes sure your meal turns out great every time. Pro Tips Marinate for Flavor: For even more depth of flavor, marinate the chicken in the herb mixture for a few hours or overnight in the refrigerator. Vegetable Variations: Feel free to swap in your favorite vegetables, such as zucchini or carrots, to keep things interesting. Check for Doneness: Always use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safe eating. Serve with a Side: Pair this dish with a fresh green salad or steamed rice for a complete meal. {{image_2}} You can change the chicken cuts in this recipe. Try using chicken breasts for a leaner option. Bone-in cuts add more flavor, but skinless cuts work too. Adjust cooking time based on the cut. Breasts might cook faster, so check them sooner. Feel free to mix in other vegetables. Carrots, zucchini, or asparagus will add color and taste. Just cut them to similar sizes for even cooking. You can also use frozen veggies for a quick meal. They cook well and save prep time. Herbs and spices can elevate your dish. Use dill or oregano for a different twist. For heat, add red pepper flakes or smoked paprika. Experiment with flavors to match your taste. Mixing in fresh herbs gives a bright, fresh touch to the meal. After you enjoy your meal, let the leftovers cool down. Place the chicken and veggies in an airtight container. Keep them in the fridge. They will stay fresh for up to four days. Make sure to store them together for the best taste. When you're ready to enjoy the leftovers, preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Cover them with foil to keep them moist. Heat for about 15-20 minutes or until warm. You can also use a microwave, but the oven keeps the chicken skin crispy. If you have more leftovers, you can freeze them! Place the food in freezer-safe bags or containers. Remove as much air as possible before sealing. Label the bags with the date. You can freeze them for up to three months. When ready to eat, thaw in the fridge overnight before reheating. You can serve many sides with this dish. Try a fresh salad for a crisp bite. A side of steamed broccoli or green beans adds color and nutrients. You can also pair it with rice or bread to soak up the tasty juices. If you like something hearty, mashed potatoes work well too. Yes, you can use boneless chicken thighs. They will cook faster than bone-in thighs. Adjust the cooking time to about 25-30 minutes. Check the chicken's internal temperature to ensure it reaches 165°F (74°C). Boneless thighs will remain juicy and flavorful with the marinade. To know if the chicken is done, use a meat thermometer. Insert it into the thickest part of the thigh without touching the bone. When it reads 165°F (74°C), the chicken is fully cooked. Alternatively, cut into the chicken; the juices should run clear, not pink. Always ensure safe cooking for your meals! This blog post covered the key ingredients, steps, and tips for making sheet pan lemon herb chicken. You learned how to prepare the marinade, arrange the chicken and vegetables, and ensure great flavor. We explored variations and how to store leftovers. Remember, cooking is about fun and creativity. Use these ideas to make your dish special. Enjoy your cooking journey!$

Sheet Pan Lemon Herb Chicken

A delicious and easy one-pan meal featuring chicken thighs, baby potatoes, and colorful vegetables, all seasoned with a zesty lemon herb marinade.

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Prep Time 15

Cook Time 40

Total Time 55

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

4 thighs bone-in, skin-on chicken
2 cups baby potatoes, halved
1 bell pepper sliced (any color)
1 red onion cut into wedges
4 cloves garlic, minced
0.25 cup olive oil
1 lemon zest and juice of
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
to taste salt and pepper

Instructions

Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy cleanup.
In a small bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, salt, and pepper. This will create a flavorful herb marinade.
Place the chicken thighs on one side of the sheet pan. Using a brush or your hands, generously coat the chicken with the herb marinade, making sure to get under the skin for maximum flavor.
On the other side of the pan, arrange the halved baby potatoes, sliced bell pepper, and red onion wedges. Drizzle the remaining marinade over the vegetables and toss to coat evenly.
Bake in the preheated oven for 35-40 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden brown. You can broil on high for an additional 2-3 minutes for extra crispiness on the chicken skin.
Once cooked, remove the sheet pan from the oven and let it rest for 5 minutes before serving.

Notes

For extra crispiness, broil the chicken for 2-3 minutes after baking.

Keyword chicken, easy meal, herb, lemon, sheet pan