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- 4 boneless, skinless chicken thighs - 2 medium zucchinis, sliced into half-moons - 1 red bell pepper, diced - 1 yellow bell pepper, diced - 1 red onion, sliced - 1 cup cherry tomatoes, halved - 3 tablespoons olive oil - Juice and zest of 1 large lemon - 3 cloves garlic, minced - 2 teaspoons dried oregano - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - Fresh basil or parsley When I prepare this dish, I choose fresh, high-quality ingredients. They make a big difference in flavor. For the chicken, I prefer thighs. They stay juicy and tender during cooking. The veggies add color and nutrients. I like using zucchini, bell peppers, onions, and cherry tomatoes. The marinade is where the magic happens. I use olive oil for richness. The lemon juice and zest brighten the flavors. Garlic adds a nice kick, while herbs like oregano, thyme, and rosemary bring depth. Salt and pepper enhance everything. For a fresh touch, I like to add basil or parsley as a garnish. It makes the dish look beautiful and adds a pop of flavor. First, preheat your oven to 425°F (220°C). This high heat helps the chicken and veggies cook quickly. Next, line a large sheet pan with parchment paper. This makes cleanup easy and keeps food from sticking. In a large bowl, combine these ingredients: - 3 tablespoons olive oil - Juice and zest of 1 large lemon - 3 cloves garlic, minced - 2 teaspoons dried oregano - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste Whisk the ingredients together until well mixed. The lemon juice adds a bright flavor that pairs well with the herbs. Add 4 boneless, skinless chicken thighs to the bowl. Make sure each piece is fully coated in the marinade. Let the chicken sit for at least 20 minutes. For more flavor, you can marinate it for several hours in the fridge. While the chicken marinates, prepare the veggies. In another bowl, toss the following: - 2 medium zucchinis, sliced into half-moons - 1 red bell pepper, diced - 1 yellow bell pepper, diced - 1 red onion, sliced - 1 cup cherry tomatoes, halved Drizzle olive oil over the veggies, along with salt and pepper. Toss until everything is evenly coated. Spread the marinated chicken thighs on one side of the sheet pan. Make sure they have space between them for even cooking. On the other side, spread out the seasoned vegetables in a single layer. This layout helps everything cook well. Place the sheet pan in the preheated oven. Roast for 25-30 minutes. The chicken is done when it reaches an internal temperature of 165°F. The veggies should be tender and slightly caramelized. Once finished, remove the pan from the oven and let it rest for about 5 minutes. Optionally, you can squeeze more lemon over the dish for extra brightness. For great taste, marinate the chicken for at least 20 minutes. You can also let it rest in the fridge for several hours. The longer you marinate, the better the flavor. I love using a mix of lemon juice, zest, and herbs. It really brings out the fresh taste. Pick veggies that roast well together. I suggest using zucchini, bell peppers, and cherry tomatoes. These colors and textures create a lovely dish. You can also add carrots or asparagus for more variety. Just make sure to cut them into even sizes. To check if the chicken is cooked, use a meat thermometer. The chicken should reach an internal temperature of 165°F. If you don’t have one, cut into the thickest part. The meat should be white, not pink. Let the chicken rest for a few minutes after cooking. This helps keep it juicy and tender. {{image_2}} You can switch up the protein in this dish. Chicken thighs work great, but chicken breasts are leaner. If you prefer a plant-based option, use tofu. Tofu absorbs flavors well. You can also try fish, like salmon or tilapia. Fish cooks faster, so keep an eye on it while roasting. The veggies in this dish are flexible. In spring, add asparagus or snap peas. In summer, try corn or eggplant. Fall brings great choices like butternut squash or Brussels sprouts. Winter calls for hearty greens, like kale or spinach. Using seasonal veggies makes your meal fresh and tasty. You can add more flavor with spices or sauces. For a kick, try red pepper flakes or smoked paprika. You can also mix in a tablespoon of Dijon mustard for a tangy twist. If you love herbs, add fresh thyme or rosemary. Experiment with different flavors to find your favorite mix. To keep your sheet pan lemon herb chicken and veggies fresh, store leftovers in an airtight container. Make sure to refrigerate them within two hours of cooking. This will help prevent bacteria growth. Leftovers can last for up to three days in the fridge. When you’re ready to eat, check for any spoilage before reheating. To reheat the dish without drying it out, use the oven or microwave. If using the oven, set it to 350°F (175°C). Place the chicken and veggies on a baking sheet. Add a splash of water or broth to keep moisture. Cover with foil and heat for about 15 minutes. For the microwave, place the chicken and veggies in a bowl. Cover with a damp paper towel and heat in 30-second intervals until warm. If you want to freeze your dish, let it cool completely first. Place portions in freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. This dish can last up to three months in the freezer. To thaw, move it to the fridge overnight or use the microwave for a quicker option. Always ensure it’s heated to 165°F (74°C) before eating. For the best flavor, marinate the chicken for at least 20 minutes. If you have more time, let it sit for several hours in the fridge. This helps the chicken soak up the lemon, garlic, and herbs. More time means more flavor! Yes, you can use frozen chicken thighs. If cooking from frozen, add extra time to your cooking. Make sure the chicken reaches an internal temperature of 165°F. You can also marinate the chicken while it’s still frozen. Just allow more time for the marinade to soak in. Roast your vegetables at 425°F (220°C). This temperature helps the veggies get tender and slightly brown. Spread them out in a single layer on the sheet pan. This allows them to cook evenly and get that nice caramelization. Absolutely! You can marinate the chicken and chop the veggies the night before. Store them in the fridge until you’re ready to cook. This makes meal time quick and easy. Just pop everything on the sheet pan and roast when you’re ready! This blog post detailed how to make a delicious sheet pan chicken dish. We covered the key ingredients like chicken thighs and fresh veggies, plus an easy marinade. The step-by-step instructions make it simple to follow. I shared tips to ensure your chicken cooks perfectly and how to customize with different proteins or veggies. Remember, you can store leftovers well and easily reheat them. Enjoy your cooking and experiment with flavors. You’ll create a meal everyone will love.

Sheet Pan Lemon Herb Chicken & Veggies

Elevate your dinner with this Lemon Zest Herb Chicken & Veggie Medley! This vibrant and easy one-pan recipe features succulent chicken thighs paired with deliciously roasted bell peppers, zucchini, and juicy cherry tomatoes. Let the fresh lemon juice and herbs bring a burst of flavor to your table. Ready in just 50 minutes, it’s perfect for busy nights. Click through to discover this mouthwatering recipe and bring the zest to your kitchen!
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Ingredients
  

4 boneless, skinless chicken thighs

2 medium zucchinis, sliced into half-moons

1 red bell pepper, diced

1 yellow bell pepper, diced

1 red onion, sliced

1 cup cherry tomatoes, halved

3 tablespoons olive oil

Juice and zest of 1 large lemon

3 cloves garlic, minced

2 teaspoons dried oregano

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

Fresh basil or parsley for garnish

Instructions
 

Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy cleanup.

    In a large mixing bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, rosemary, salt, and pepper. Whisk until well mixed.

      Add the chicken thighs to the bowl and ensure they are fully coated in the marinade. Allow them to marinate for at least 20 minutes, or up to several hours in the fridge for more flavor.

        While the chicken is marinating, prepare the vegetables: In another bowl, toss the sliced zucchinis, diced bell peppers, sliced red onion, and cherry tomatoes with a drizzle of olive oil, salt, and pepper.

          Spread the marinated chicken thighs evenly on one side of the sheet pan, making sure they have space between them.

            On the other side of the sheet pan, spread out the seasoned vegetables in a single layer.

              Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

                Remove from the oven and let rest for about 5 minutes. Optionally, squeeze more lemon over the dish for an extra zing.

                  Garnish with fresh basil or parsley before serving for a pop of color.

                    Prep Time: 20 mins | Total Time: 50 mins | Servings: 4