Zesty Sheet Pan Lemon Garlic Chicken

$- 4 boneless, skinless chicken thighs - 2 lemons (1 for juice, 1 for slicing) - 6 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon paprika - ½ teaspoon red pepper flakes (optional, for spice) - 3 tablespoons olive oil - Salt and pepper to taste - 1 pound baby potatoes, halved - 1 cup green beans, trimmed - Fresh parsley, chopped (for garnish) You can add zest from one lemon for a brighter taste. A splash of white wine in the marinade adds depth. For a richer flavor, consider using fresh herbs like thyme or rosemary. You could also toss in some cherry tomatoes for a sweet burst. Use fresh garlic for a stronger scent and taste. If you like heat, increase the red pepper flakes. A pinch of lemon zest can enhance the lemony flavor. Make sure to taste the marinade before adding chicken. Adjust salt and pepper to your liking for the best flavor. {{ingredient_image_1}} Start by gathering your ingredients. For the marinade, you need the juice of one lemon, minced garlic, dried oregano, paprika, olive oil, salt, and pepper. In a large bowl, whisk these together until mixed well. The marinade is key for adding flavor to the chicken. The lemon juice gives it a bright taste, while the garlic adds depth. Next, add the chicken thighs to the bowl with the marinade. Make sure each piece is well coated. This step is important. Let the chicken sit in the marinade for at least 15 minutes. If you have more time, marinate for up to two hours. This will help the flavors soak in. While the chicken marinates, prepare your veggies. Halve the baby potatoes and trim the green beans. Toss them with a bit of olive oil, salt, and pepper in a separate bowl. Now it's time to arrange everything on the sheet pan. Place the marinated chicken in the center. Surround it with the seasoned potatoes and green beans. Slice the second lemon into thin rounds. Place these slices on top of the chicken and around the veggies. This adds extra flavor and makes the dish look pretty. Preheat your oven to 425°F (220°C). Once heated, put the sheet pan in the oven. Bake for 25 to 30 minutes. You want the chicken to reach an internal temperature of 165°F (75°C) and the potatoes to be tender. After baking, let the pan rest for a few minutes. Then, sprinkle fresh parsley on top for a nice finish. To make great chicken, start with fresh thighs. They cook better and taste great. When marinating, aim for at least 15 minutes. Longer marinating, up to 2 hours, gives a deeper flavor. Always check the chicken's internal temperature. It must reach 165°F (75°C) for safety. This ensures your chicken is juicy and tender. For the best vegetables, use fresh ones. Baby potatoes and green beans work well in this dish. Cut the potatoes in half for even cooking. Toss them with olive oil, salt, and pepper before baking. This enhances their flavor. Spread them out on the sheet pan. This helps them roast nicely, so they become crispy. Serving from the sheet pan looks great and is easy. It keeps the meal casual and fun. If you like, plate the chicken and vegetables on a large dish. Drizzle any pan juices over the top for added taste. Finish with fresh parsley for color. A sprinkle of parsley makes your dish pop and looks inviting. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 2 hours, or overnight if possible, to enhance the flavors and tenderness. Use Fresh Herbs: Fresh parsley not only adds color but also a burst of freshness. Consider adding other herbs like thyme or rosemary for more depth. Check for Doneness: Always use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption. Customize Your Veggies: Feel free to swap in seasonal vegetables like asparagus or bell peppers for a different flavor profile and added nutrition. {{image_2}} You can swap chicken thighs for other proteins. Try using chicken breasts for a leaner option. Turkey thighs also work well and have great flavor. If you want a meatless meal, use firm tofu or chickpeas. Just ensure you adjust cooking times for these proteins. Tofu needs less time, while turkey may need more. Feel free to change the vegetables based on what is in season. Asparagus or zucchini can replace green beans. Carrots and bell peppers add color and crunch too. Use any root vegetables like sweet potatoes or beets for a different taste. Just cut them to even sizes for even cooking. To change the flavor, add herbs like rosemary or thyme. For a spicy kick, increase the red pepper flakes. If you enjoy sweetness, add honey or maple syrup to the marinade. Experiment with different citrus fruits, like limes or oranges, for a twist. Each change can bring a new taste to your dish. To store your leftovers, let the chicken cool down first. Place the chicken and veggies in an airtight container. Make sure to separate them from any juices. Store in the fridge for up to three days. This keeps the flavors fresh and tasty. If you want to freeze your meal, use freezer-safe bags or containers. Make sure to remove as much air as possible. You can freeze the chicken and veggies for up to three months. When you’re ready to eat, thaw in the fridge overnight before reheating. To reheat, use an oven or microwave. For the oven, preheat to 350°F (175°C). Place the chicken and veggies in an oven-safe dish. Cover it with foil to keep moisture in. Heat for about 15-20 minutes. For the microwave, heat in 1-minute intervals until hot. This way, your meal stays juicy and delicious. Yes, you can use bone-in chicken thighs. They will take longer to cook. Adjust the baking time to about 35-40 minutes to ensure they reach 165°F. The bone adds flavor and moisture. Just make sure to cut the cooking time for the veggies to avoid overcooking. If you need a substitute for garlic, try using garlic powder or shallots. You can also use leeks for a milder taste. If you want a fresh option, consider using chives. Each substitute will change the flavor but still work well with lemon. Leftovers last about 3 to 4 days in the fridge. Store the chicken and veggies in an airtight container. Make sure to cool them completely before sealing. Label the container with the date to keep track of freshness. Yes, you can prepare this recipe ahead of time. Marinate the chicken and chop the veggies a day before. Store them in the fridge in separate containers. This will let the flavors develop. Just bake them when you are ready to eat! This article covered the key ingredients and steps for making Sheet Pan Lemon Garlic Chicken. We looked at optional ingredients for more flavor and tips for tasty veggies. I shared storage info, how to reheat leftovers, and answered FAQs for your cooking needs. By being creative and trying variations, you can make this dish your own. Enjoy cooking and experimenting in your kitchen. You have all the tools now to make a great meal!$

Zesty Sheet Pan Lemon Garlic Chicken

A flavorful and easy-to-make sheet pan dish featuring marinated chicken thighs, baby potatoes, and green beans, all baked with lemon and garlic.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

4 pieces boneless, skinless chicken thighs
2 pieces lemons (1 for juice, 1 for slicing)
6 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon paprika
0.5 teaspoon red pepper flakes (optional, for spice)
3 tablespoons olive oil
to taste salt and pepper
1 pound baby potatoes, halved
1 cup green beans, trimmed
to taste fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 425°F (220°C).
In a large mixing bowl, whisk together the juice of 1 lemon, minced garlic, dried oregano, paprika, red pepper flakes, olive oil, salt, and pepper. This will be your marinade.
Add the chicken thighs to the marinade, ensuring they're well coated. Allow them to marinate for at least 15 minutes (or up to 2 hours for stronger flavor).
While the chicken marinates, prepare the vegetables. Toss the halved baby potatoes and green beans in a little olive oil, salt, and pepper, ensuring they're evenly coated.
On a large sheet pan, arrange the marinated chicken thighs in the center. Surround them with the seasoned potatoes and green beans.
Slice the second lemon into thin rounds and place the slices atop the chicken and around the vegetables for added flavor and brightness.
Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the potatoes are tender.
Once cooked, remove the sheet pan from the oven and let it rest for a few minutes.
Garnish with freshly chopped parsley before serving for a pop of color and freshness.

Notes

Serve directly from the sheet pan for a rustic feel, or plate the chicken and vegetables on a large serving dish, drizzling any remaining pan juices over the top for added flavor.

Keyword chicken, easy dinner, garlic, lemon, sheet pan