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Lemon Herb Chicken Sheet Pan Dinner Delight

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- 4 bone-in, skin-on chicken thighs - 2 cups baby potatoes, halved - 1 bunch asparagus, trimmed - 1 lemon, zested and juiced - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped - 4 cloves garlic, minced - Salt and pepper to taste - 2 tablespoons olive oil For this Lemon Herb Chicken Sheet Pan Dinner, the main ingredients play a key role. The chicken thighs bring rich flavor and a juicy texture. I love using bone-in, skin-on thighs for the best taste. The baby potatoes add a hearty touch, and the asparagus gives a fresh crunch. The lemon zest and juice brighten the dish. This citrus flavor pairs well with the herbs. Fresh rosemary and thyme enhance the meal with their aromatic notes. Garlic, salt, and pepper round out the seasoning. Using olive oil helps everything roast beautifully. It also keeps the chicken skin crispy. Each ingredient works together to create a tasty and colorful dinner. You can easily find all these ingredients at your local grocery store. {{ingredient_image_1}} 1. First, preheat your oven to 425°F (220°C). This heat will help cook everything evenly. 2. In a small bowl, mix the lemon juice, lemon zest, minced garlic, olive oil, chopped rosemary, chopped thyme, salt, and pepper. This is your lemon herb mixture. 3. Next, take a large bowl and add the chicken thighs. Pour half of the lemon herb mixture over the chicken. Toss it well until each piece is coated. 4. Let the chicken marinate for at least 15 minutes. If you have time, let it sit for up to an hour in the fridge. This makes the flavor stronger. 1. On a large sheet pan, arrange the halved baby potatoes, cut side up. Drizzle them with a bit of olive oil, salt, and pepper. Roast the potatoes in the preheated oven for 10 minutes. This gives them a nice start. 2. After 10 minutes, take the pan out of the oven. Add the marinated chicken thighs to the pan, skin side up. Drizzle any remaining herb mixture over the chicken. 3. Roast the chicken and potatoes for another 20 minutes. 4. After 20 minutes, add the trimmed asparagus to the sheet pan. Toss the asparagus lightly in the drippings. Roast for another 10 to 15 minutes. Make sure the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender. 5. Once it’s done, let the dish rest for a few minutes before serving. This helps the flavors settle. To get the best flavor, marinate the chicken for at least 15 minutes. For even more taste, let it sit for up to 1 hour in the fridge. This helps the chicken soak up all the herbs and lemon. When cooking, set your oven to a high heat of 425°F (220°C). This temperature helps the chicken skin become crispy while keeping the meat juicy. Make sure the chicken reaches an internal temperature of 165°F (74°C) for safe eating. For a rustic look, serve directly from the pan. This adds a homey feel to your meal. You can also plate the chicken and veggies neatly for a fancy touch. Garnish with lemon wedges and fresh herbs. This adds color and freshness to your dish. Pair this meal with a simple side salad or crusty bread. Both options enhance the meal and balance the flavors nicely. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 1 hour in the fridge. This enhances the flavors and ensures a juicy, tender result. Even Cooking: Make sure to arrange the chicken thighs and vegetables in a single layer on the sheet pan. This helps them cook evenly and promotes browning. Test for Doneness: Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (74°C) to be safe for consumption. Customize Your Veggies: Feel free to swap out the asparagus for other seasonal vegetables like broccoli or bell peppers for a different flavor profile and texture. {{image_2}} You can change up the veggies in this dish. Instead of baby potatoes, try sweet potatoes or carrots. They add a nice touch of sweetness. For a crisp bite, you might use bell peppers or Brussels sprouts. Each option brings a different flavor and texture. If you want to use boneless chicken, that works too. Boneless thighs or breasts cook faster. Just be careful not to dry them out. You can still marinate them the same way. To make this dish special, mix in different herbs. Basil or parsley can give a fresh twist. You might also try oregano for a more Mediterranean feel. Don’t just stop at lemon. Lime or orange can add a fun zest. They brighten up the dish in their own way. A splash of vinegar can also bring in a nice tang. These small changes let you enjoy new flavors every time you make this meal. To keep your Lemon Herb Chicken Sheet Pan Dinner fresh, first cool the leftovers. Place the chicken and veggies in an airtight container. This helps keep flavors strong. Store them in the fridge for up to four days. If you want to keep leftovers longer, freezing is a great option. Wrap individual portions in plastic wrap. Then, place them in a freezer bag. This method protects against freezer burn. You can freeze the dish for up to three months. When it’s time to enjoy leftovers, you have two main options: microwave or oven. For the microwave: Place the chicken and veggies on a plate. Cover them with a damp paper towel. Heat in short bursts, checking often to avoid overcooking. For the oven: Preheat it to 350°F (175°C). Place your chicken and veggies on a baking sheet. Heat for about 20 minutes, or until warm. This method helps keep the chicken skin crispy. Regardless of your method, check the chicken's temperature. It should reach 165°F (74°C) for safe eating. Enjoy your meal again with its zesty flavors intact! Can I use other types of chicken? Yes, you can! Feel free to swap chicken thighs for chicken breasts or drumsticks. Just keep in mind that cooking times may change. Breasts cook faster, while drumsticks may take longer. Always check the internal temperature for safety. What other vegetables can I add? You have many choices! Carrots, bell peppers, and zucchini all work well. Just be sure to cut them into similar sizes for even cooking. You can even mix in some cherry tomatoes for a burst of flavor. How do I know when the chicken is done? The best way is to use a meat thermometer. The chicken should reach an internal temperature of 165°F (74°C). You can also check that the juices run clear when you cut into it. If it’s pink, it needs more time. Can I prepare this meal in advance? Absolutely! You can marinate the chicken up to a day ahead. Just keep it in the fridge until you’re ready to cook. For vegetables, you can chop them ahead of time as well. Just store them in an airtight container. This dish brings together simple, fresh ingredients for a tasty meal. We started with bone-in chicken thighs, paired with baby potatoes and asparagus. The lemon zest adds bright flavor, while garlic and herbs bring depth. I shared key tips on marination and cooking times to achieve the best taste. Experiment with ingredient swaps and try new herbs to keep it interesting. Don’t forget storage tips for leftovers. Enjoy making your own version of this simple, delicious dish!

WANT TO SAVE THIS RECIPE?

Looking for a quick, tasty dinner that’s both easy to make and full of flavor? My Lemon Herb Chicken Sheet Pan Dinner is the perfect solution. With juicy chicken thighs, fresh veggies, and zesty lemon, this dish brings a burst of sunshine to your table. Plus, you’ll love how simple it is to prepare everything on one pan. Let’s dive into this delightful recipe that everyone will enjoy!

Why I Love This Recipe

  1. Delicious Flavor: The combination of lemon, garlic, and fresh herbs creates a vibrant and mouthwatering flavor profile that elevates the chicken and vegetables.
  2. One-Pan Wonder: This recipe simplifies dinner prep by cooking everything on one sheet pan, making clean-up a breeze while still delivering a satisfying meal.
  3. Healthy Ingredients: Packed with protein from the chicken and loaded with colorful veggies, this dish is both nutritious and filling.
  4. Customizable: You can easily swap out the veggies or adjust the seasoning to suit your taste preferences, making this recipe versatile for any occasion.

Ingredients

Main Ingredients

– 4 bone-in, skin-on chicken thighs

– 2 cups baby potatoes, halved

– 1 bunch asparagus, trimmed

– 1 lemon, zested and juiced

Herbs and Seasonings

– 1 tablespoon fresh rosemary, chopped

– 1 tablespoon fresh thyme, chopped

– 4 cloves garlic, minced

– Salt and pepper to taste

– 2 tablespoons olive oil

For this Lemon Herb Chicken Sheet Pan Dinner, the main ingredients play a key role. The chicken thighs bring rich flavor and a juicy texture. I love using bone-in, skin-on thighs for the best taste. The baby potatoes add a hearty touch, and the asparagus gives a fresh crunch.

The lemon zest and juice brighten the dish. This citrus flavor pairs well with the herbs. Fresh rosemary and thyme enhance the meal with their aromatic notes. Garlic, salt, and pepper round out the seasoning.

Using olive oil helps everything roast beautifully. It also keeps the chicken skin crispy. Each ingredient works together to create a tasty and colorful dinner. You can easily find all these ingredients at your local grocery store.

Step-by-Step Instructions

Preparation and Marination

1. First, preheat your oven to 425°F (220°C). This heat will help cook everything evenly.

2. In a small bowl, mix the lemon juice, lemon zest, minced garlic, olive oil, chopped rosemary, chopped thyme, salt, and pepper. This is your lemon herb mixture.

3. Next, take a large bowl and add the chicken thighs. Pour half of the lemon herb mixture over the chicken. Toss it well until each piece is coated.

4. Let the chicken marinate for at least 15 minutes. If you have time, let it sit for up to an hour in the fridge. This makes the flavor stronger.

Cooking Process

1. On a large sheet pan, arrange the halved baby potatoes, cut side up. Drizzle them with a bit of olive oil, salt, and pepper. Roast the potatoes in the preheated oven for 10 minutes. This gives them a nice start.

2. After 10 minutes, take the pan out of the oven. Add the marinated chicken thighs to the pan, skin side up. Drizzle any remaining herb mixture over the chicken.

3. Roast the chicken and potatoes for another 20 minutes.

4. After 20 minutes, add the trimmed asparagus to the sheet pan. Toss the asparagus lightly in the drippings. Roast for another 10 to 15 minutes. Make sure the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender.

5. Once it’s done, let the dish rest for a few minutes before serving. This helps the flavors settle.

Tips & Tricks

Achieving Perfect Flavor

To get the best flavor, marinate the chicken for at least 15 minutes. For even more taste, let it sit for up to 1 hour in the fridge. This helps the chicken soak up all the herbs and lemon.

When cooking, set your oven to a high heat of 425°F (220°C). This temperature helps the chicken skin become crispy while keeping the meat juicy. Make sure the chicken reaches an internal temperature of 165°F (74°C) for safe eating.

Serving Suggestions

For a rustic look, serve directly from the pan. This adds a homey feel to your meal. You can also plate the chicken and veggies neatly for a fancy touch.

Garnish with lemon wedges and fresh herbs. This adds color and freshness to your dish. Pair this meal with a simple side salad or crusty bread. Both options enhance the meal and balance the flavors nicely.

Pro Tips

  1. Marinate for Maximum Flavor: Allow the chicken to marinate for at least 1 hour in the fridge. This enhances the flavors and ensures a juicy, tender result.
  2. Even Cooking: Make sure to arrange the chicken thighs and vegetables in a single layer on the sheet pan. This helps them cook evenly and promotes browning.
  3. Test for Doneness: Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (74°C) to be safe for consumption.
  4. Customize Your Veggies: Feel free to swap out the asparagus for other seasonal vegetables like broccoli or bell peppers for a different flavor profile and texture.

Variations

Ingredient Swaps

You can change up the veggies in this dish. Instead of baby potatoes, try sweet potatoes or carrots. They add a nice touch of sweetness. For a crisp bite, you might use bell peppers or Brussels sprouts. Each option brings a different flavor and texture.

If you want to use boneless chicken, that works too. Boneless thighs or breasts cook faster. Just be careful not to dry them out. You can still marinate them the same way.

Flavor Enhancements

To make this dish special, mix in different herbs. Basil or parsley can give a fresh twist. You might also try oregano for a more Mediterranean feel.

Don’t just stop at lemon. Lime or orange can add a fun zest. They brighten up the dish in their own way. A splash of vinegar can also bring in a nice tang. These small changes let you enjoy new flavors every time you make this meal.

Storage Info

Storing Leftovers

To keep your Lemon Herb Chicken Sheet Pan Dinner fresh, first cool the leftovers. Place the chicken and veggies in an airtight container. This helps keep flavors strong. Store them in the fridge for up to four days.

If you want to keep leftovers longer, freezing is a great option. Wrap individual portions in plastic wrap. Then, place them in a freezer bag. This method protects against freezer burn. You can freeze the dish for up to three months.

Reheating Instructions

When it’s time to enjoy leftovers, you have two main options: microwave or oven.

For the microwave: Place the chicken and veggies on a plate. Cover them with a damp paper towel. Heat in short bursts, checking often to avoid overcooking.

For the oven: Preheat it to 350°F (175°C). Place your chicken and veggies on a baking sheet. Heat for about 20 minutes, or until warm. This method helps keep the chicken skin crispy.

Regardless of your method, check the chicken’s temperature. It should reach 165°F (74°C) for safe eating. Enjoy your meal again with its zesty flavors intact!

FAQs

Common Questions

Can I use other types of chicken?

Yes, you can! Feel free to swap chicken thighs for chicken breasts or drumsticks. Just keep in mind that cooking times may change. Breasts cook faster, while drumsticks may take longer. Always check the internal temperature for safety.

What other vegetables can I add?

You have many choices! Carrots, bell peppers, and zucchini all work well. Just be sure to cut them into similar sizes for even cooking. You can even mix in some cherry tomatoes for a burst of flavor.

Cooking Techniques

How do I know when the chicken is done?

The best way is to use a meat thermometer. The chicken should reach an internal temperature of 165°F (74°C). You can also check that the juices run clear when you cut into it. If it’s pink, it needs more time.

Can I prepare this meal in advance?

Absolutely! You can marinate the chicken up to a day ahead. Just keep it in the fridge until you’re ready to cook. For vegetables, you can chop them ahead of time as well. Just store them in an airtight container.

This dish brings together simple, fresh ingredients for a tasty meal. We started with bone-in chicken thighs, paired with baby potatoes and asparagus. The lemon zest adds bright flavor, while garlic and herbs bring depth. I shared key tips on marination and cooking times to achieve the best taste.

Experiment with ingredient swaps and try new herbs to keep it interesting. Don’t forget storage tips for leftovers. Enjoy making your own version of this simple, delicious dis

- 4 bone-in, skin-on chicken thighs - 2 cups baby potatoes, halved - 1 bunch asparagus, trimmed - 1 lemon, zested and juiced - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped - 4 cloves garlic, minced - Salt and pepper to taste - 2 tablespoons olive oil For this Lemon Herb Chicken Sheet Pan Dinner, the main ingredients play a key role. The chicken thighs bring rich flavor and a juicy texture. I love using bone-in, skin-on thighs for the best taste. The baby potatoes add a hearty touch, and the asparagus gives a fresh crunch. The lemon zest and juice brighten the dish. This citrus flavor pairs well with the herbs. Fresh rosemary and thyme enhance the meal with their aromatic notes. Garlic, salt, and pepper round out the seasoning. Using olive oil helps everything roast beautifully. It also keeps the chicken skin crispy. Each ingredient works together to create a tasty and colorful dinner. You can easily find all these ingredients at your local grocery store. {{ingredient_image_1}} 1. First, preheat your oven to 425°F (220°C). This heat will help cook everything evenly. 2. In a small bowl, mix the lemon juice, lemon zest, minced garlic, olive oil, chopped rosemary, chopped thyme, salt, and pepper. This is your lemon herb mixture. 3. Next, take a large bowl and add the chicken thighs. Pour half of the lemon herb mixture over the chicken. Toss it well until each piece is coated. 4. Let the chicken marinate for at least 15 minutes. If you have time, let it sit for up to an hour in the fridge. This makes the flavor stronger. 1. On a large sheet pan, arrange the halved baby potatoes, cut side up. Drizzle them with a bit of olive oil, salt, and pepper. Roast the potatoes in the preheated oven for 10 minutes. This gives them a nice start. 2. After 10 minutes, take the pan out of the oven. Add the marinated chicken thighs to the pan, skin side up. Drizzle any remaining herb mixture over the chicken. 3. Roast the chicken and potatoes for another 20 minutes. 4. After 20 minutes, add the trimmed asparagus to the sheet pan. Toss the asparagus lightly in the drippings. Roast for another 10 to 15 minutes. Make sure the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender. 5. Once it’s done, let the dish rest for a few minutes before serving. This helps the flavors settle. To get the best flavor, marinate the chicken for at least 15 minutes. For even more taste, let it sit for up to 1 hour in the fridge. This helps the chicken soak up all the herbs and lemon. When cooking, set your oven to a high heat of 425°F (220°C). This temperature helps the chicken skin become crispy while keeping the meat juicy. Make sure the chicken reaches an internal temperature of 165°F (74°C) for safe eating. For a rustic look, serve directly from the pan. This adds a homey feel to your meal. You can also plate the chicken and veggies neatly for a fancy touch. Garnish with lemon wedges and fresh herbs. This adds color and freshness to your dish. Pair this meal with a simple side salad or crusty bread. Both options enhance the meal and balance the flavors nicely. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 1 hour in the fridge. This enhances the flavors and ensures a juicy, tender result. Even Cooking: Make sure to arrange the chicken thighs and vegetables in a single layer on the sheet pan. This helps them cook evenly and promotes browning. Test for Doneness: Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (74°C) to be safe for consumption. Customize Your Veggies: Feel free to swap out the asparagus for other seasonal vegetables like broccoli or bell peppers for a different flavor profile and texture. {{image_2}} You can change up the veggies in this dish. Instead of baby potatoes, try sweet potatoes or carrots. They add a nice touch of sweetness. For a crisp bite, you might use bell peppers or Brussels sprouts. Each option brings a different flavor and texture. If you want to use boneless chicken, that works too. Boneless thighs or breasts cook faster. Just be careful not to dry them out. You can still marinate them the same way. To make this dish special, mix in different herbs. Basil or parsley can give a fresh twist. You might also try oregano for a more Mediterranean feel. Don’t just stop at lemon. Lime or orange can add a fun zest. They brighten up the dish in their own way. A splash of vinegar can also bring in a nice tang. These small changes let you enjoy new flavors every time you make this meal. To keep your Lemon Herb Chicken Sheet Pan Dinner fresh, first cool the leftovers. Place the chicken and veggies in an airtight container. This helps keep flavors strong. Store them in the fridge for up to four days. If you want to keep leftovers longer, freezing is a great option. Wrap individual portions in plastic wrap. Then, place them in a freezer bag. This method protects against freezer burn. You can freeze the dish for up to three months. When it’s time to enjoy leftovers, you have two main options: microwave or oven. For the microwave: Place the chicken and veggies on a plate. Cover them with a damp paper towel. Heat in short bursts, checking often to avoid overcooking. For the oven: Preheat it to 350°F (175°C). Place your chicken and veggies on a baking sheet. Heat for about 20 minutes, or until warm. This method helps keep the chicken skin crispy. Regardless of your method, check the chicken's temperature. It should reach 165°F (74°C) for safe eating. Enjoy your meal again with its zesty flavors intact! Can I use other types of chicken? Yes, you can! Feel free to swap chicken thighs for chicken breasts or drumsticks. Just keep in mind that cooking times may change. Breasts cook faster, while drumsticks may take longer. Always check the internal temperature for safety. What other vegetables can I add? You have many choices! Carrots, bell peppers, and zucchini all work well. Just be sure to cut them into similar sizes for even cooking. You can even mix in some cherry tomatoes for a burst of flavor. How do I know when the chicken is done? The best way is to use a meat thermometer. The chicken should reach an internal temperature of 165°F (74°C). You can also check that the juices run clear when you cut into it. If it’s pink, it needs more time. Can I prepare this meal in advance? Absolutely! You can marinate the chicken up to a day ahead. Just keep it in the fridge until you’re ready to cook. For vegetables, you can chop them ahead of time as well. Just store them in an airtight container. This dish brings together simple, fresh ingredients for a tasty meal. We started with bone-in chicken thighs, paired with baby potatoes and asparagus. The lemon zest adds bright flavor, while garlic and herbs bring depth. I shared key tips on marination and cooking times to achieve the best taste. Experiment with ingredient swaps and try new herbs to keep it interesting. Don’t forget storage tips for leftovers. Enjoy making your own version of this simple, delicious dish!

Lemon Herb Chicken Sheet Pan Dinner

A delicious and easy sheet pan dinner featuring chicken thighs, baby potatoes, and asparagus, all infused with lemon and herbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs
  • 2 cups baby potatoes, halved
  • 1 bunch asparagus, trimmed
  • 1 piece lemon, zested and juiced
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • to taste salt and pepper

Instructions
 

  • Preheat the oven to 425°F (220°C).
  • In a small bowl, mix together the lemon juice, lemon zest, minced garlic, olive oil, chopped rosemary, chopped thyme, salt, and pepper.
  • In a large bowl, combine the chicken thighs and half of the lemon herb mixture. Toss until well coated, then let marinate for at least 15 minutes (or up to 1 hour in the fridge for more flavor).
  • On a large sheet pan, arrange the halved baby potatoes, cut side up. Drizzle with a little olive oil, salt, and pepper. Roast in the preheated oven for 10 minutes.
  • After 10 minutes, remove the pan from the oven and add the marinated chicken thighs to the pan, skin side up. Drizzle any remaining marinade over the chicken.
  • Roast for another 20 minutes.
  • After 20 minutes, add the trimmed asparagus to the sheet pan, tossing lightly in the drippings. Roast for an additional 10-15 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender.
  • Once finished, let the dish rest for a few minutes before serving.

Notes

Serve directly from the pan for a rustic look, or plate the chicken and veggies neatly. Garnish with lemon wedges and additional sprigs of fresh herbs for added color and freshness.
Keyword chicken, dinner, herbs, lemon, sheet pan

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