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To create a tasty Lemon Herb Chicken Sheet Pan Dinner, gather these fresh ingredients. This dish brings bright flavors and easy prep, making it a weeknight favorite. - Chicken and Vegetables - 4 boneless, skinless chicken thighs - 2 medium zucchinis, sliced into half-moons - 1 red bell pepper, sliced into strips - 1 cup cherry tomatoes, halved - 1 red onion, cut into wedges - Marinade Components - 3 cloves garlic, minced - 1/4 cup olive oil - Juice and zest of 1 large lemon - 2 teaspoons dried oregano - 1 teaspoon dried thyme - Salt and pepper, to taste - Fresh parsley, chopped (for garnish) Using fresh ingredients makes a big difference in taste. The chicken absorbs the bright lemon and herb flavors well. The vegetables cook perfectly and add color to your meal. You can find the full recipe above to ensure you have all you need. Enjoy cooking! Preheat the Oven First, set your oven to 425°F (220°C). This heat helps cook the chicken and veggies just right. Prepare the Marinade In a large bowl, mix together the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper. This mix gives the dish its bright, zesty flavor. Marinate the Chicken Add the chicken thighs to the bowl. Make sure each piece is coated well with the marinade. Let it sit for at least 15 minutes. This step is key to making the chicken juicy and tasty. Prepare the Vegetables While the chicken soaks up the marinade, chop the zucchini, red bell pepper, cherry tomatoes, and red onion. Cutting them into similar sizes helps them cook evenly. Assemble the Sheet Pan Take a large baking sheet and place the marinated chicken in the center. Surround it with the chopped veggies. This setup allows all the flavors to mingle. Drizzle and Toss Drizzle any leftover marinade over the veggies. Toss them gently to coat. This ensures every bite bursts with flavor. Bake the Chicken and Vegetables Put the sheet pan in the preheated oven. Bake for about 25-30 minutes. The chicken is done when it reaches 165°F (75°C) and the veggies are tender. Check for Doneness Use a meat thermometer to check the chicken's temperature. This step guarantees you serve perfectly cooked chicken. Resting Period Once baked, take it out of the oven and let it rest for 5 minutes. This resting helps the juices stay in the chicken. Enjoy your Lemon Herb Chicken Sheet Pan Dinner! For the full recipe, check the main ingredients and instructions above. Marinating Time Tips Marinating chicken is key for flavor. I suggest at least 15 minutes. For deeper flavor, marinate for 1 to 2 hours. You can even marinate overnight. Just keep it in the fridge. The longer you marinate, the tastier your chicken will be. Cooking Temperature Guidance Always cook chicken at the right temperature. I recommend 425°F (220°C) for this recipe. This high heat gives you juicy chicken and crispy edges. Use a meat thermometer to check the internal temperature. It should reach 165°F (75°C) to be safe and tasty. Best Vegetables for Sheet Pan Dinners Zucchini, bell peppers, and cherry tomatoes work great here. They cook fast and taste fresh. Other good choices include broccoli, asparagus, and carrots. Mix and match to keep it fun. Just cut them into similar sizes for even cooking. Quick Chopping Techniques Chopping veggies can be quick. Use a sharp knife for clean cuts. For zucchini, slice into half-moons. For bell peppers, cut into strips. Cherry tomatoes can just be halved. This saves time and keeps your fingers safe. Garnishing with Fresh Herbs Fresh herbs make your dish pop. I love using parsley here. Chop it finely and sprinkle it on top just before serving. It adds color and freshness. You can also use basil or cilantro for a twist. Serving Suggestions Serve this dish family-style. Place the sheet pan on the table. Let everyone help themselves. You can pair it with warm bread or a side salad. This makes for a lovely, casual meal. For the full recipe, check out the earlier section. {{image_2}} You can easily swap the chicken in this dish. Try using chicken breasts or drumsticks. Chicken breasts cook quicker and stay moist. Drumsticks add more flavor from the skin. Just keep an eye on cooking times. What if you want a meat-free option? Fish or tofu works great! Salmon or cod gives a nice flavor. Tofu soaks up the marinade well. Just press it first to remove extra water. This dish is flexible with vegetables. You can use seasonal swaps like asparagus or carrots. They add crunch and flavor. You can also mix in sweet potatoes for a heartier meal. Don't forget about colors! Use colorful veggies like yellow bell peppers or purple cabbage. They make your dish look bright and fun. Variety helps with taste and nutrients, too. Want to boost the flavor? Add more herbs and spices. Fresh dill or basil brings a new twist. You could even try smoked paprika for a smoky flavor. Another fun idea is to play with citrus. Instead of lemon, use lime or orange. Each fruit adds a different taste. Experimenting keeps meals exciting! For the full recipe, check out the Lemon Herb Chicken Sheet Pan Dinner 🥗. Store any leftover lemon herb chicken in the fridge. Place it in an airtight container. It keeps well for up to three days. For freezing, wrap the chicken tightly in plastic wrap and then foil. It can last up to three months in the freezer. To reheat, use the oven for the best results. Preheat it to 350°F (175°C). Place the chicken on a baking sheet and cover it with foil. Heat for about 15 minutes. You can also use a microwave, but it may dry the chicken out. To keep the flavor and texture, add a splash of water before heating. You can make this dish ahead of time for quick dinners. Marinate the chicken and chop the veggies the night before. Store them separately in the fridge. For lunches, pack the chicken and veggies in meal prep containers. This way, you have a healthy meal ready to go! Check out the Full Recipe for more tips. Cooking lemon herb chicken usually takes about 25-30 minutes at 425°F (220°C). The chicken is done when it reaches an internal temperature of 165°F (75°C). For best results, use a meat thermometer. This step ensures your chicken is safe to eat and juicy. If you cook at a lower temperature, adjust the time. Cooking at 375°F (190°C) may take around 35-40 minutes. Yes, you can use a different marinade. If you want to change the flavor, try a honey mustard mix. Combine honey, Dijon mustard, olive oil, and lemon juice for a sweet twist. Another option is a yogurt-based marinade with garlic, lemon, and herbs. This option adds creaminess and tenderness to the chicken. Don't hesitate to mix flavors! Lemon herb chicken goes well with many sides. Here are some great ideas: - Roasted potatoes - Steamed broccoli - Quinoa salad - Mixed green salad - Garlic bread These sides add color and flavor to your meal. For a fresh twist, try a simple cucumber salad. You can find the full recipe for the lemon herb chicken sheet pan dinner in the main article. You now have a clear guide to create a delicious lemon herb chicken dish. We covered the ingredients, step-by-step instructions, and even tips for perfection. Remember to explore variations based on your taste and what's in season. Proper storage and reheating keep leftovers fresh and tasty. I hope you feel inspired to try this recipe, and make it your own. Happy cooking!

Lemon Herb Chicken Sheet Pan Dinner

Discover the deliciousness of a Lemon Herb Chicken Sheet Pan Dinner that’s perfect for busy weeknights! This simple recipe combines juicy chicken thighs and fresh veggies like zucchini, bell pepper, and cherry tomatoes, all drizzled with a zesty lemon and herb marinade. It’s easy to prepare and clean up, making family dinners a breeze. Click through to explore the full recipe and get ready for a flavorful meal!
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Ingredients
  

4 boneless, skinless chicken thighs

2 medium zucchinis, sliced into half-moons

1 red bell pepper, sliced into strips

1 cup cherry tomatoes, halved

1 red onion, cut into wedges

3 cloves garlic, minced

1/4 cup olive oil

Juice and zest of 1 large lemon

2 teaspoons dried oregano

1 teaspoon dried thyme

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Marinade: In a large bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper.

      Marinate the Chicken: Add chicken thighs to the bowl and coat them well with the marinade. Let them marinate for at least 15 minutes to absorb the flavors.

        Prepare the Vegetables: While the chicken marinates, chop the zucchini, red bell pepper, cherry tomatoes, and red onion.

          Assemble the Sheet Pan: On a large baking sheet, arrange the marinated chicken in the center. Surround the chicken with the prepared vegetables.

            Drizzle and Toss: Drizzle the remaining marinade over the vegetables, tossing gently to coat them evenly.

              Bake: Place the sheet pan in the preheated oven and bake for about 25-30 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F/75°C) and the vegetables are tender.

                Serve: Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley.

                  Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings