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- 4 bone-in, skin-on chicken thighs - 1 pound baby potatoes, halved - 2 cups broccoli florets - 1 lemon, zested and juiced - 4 cloves garlic, minced - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped - 2 tablespoons olive oil - Salt and pepper, to taste - Lemon slices, for garnish Gather these ingredients to make a delightful dish. The chicken thighs offer rich flavor and moisture. Baby potatoes add heartiness to the meal. Broccoli florets bring color and crunch. For the marinade, fresh lemon gives bright flavor. Garlic adds depth and warmth. Fresh rosemary and thyme enhance the dish with their earthy notes. Use olive oil to help the chicken crisp up. Salt and pepper are essential for taste. Lemon slices as garnish will make your dish pop! {{ingredient_image_1}} - Preheat the oven Start by setting your oven to 425°F (220°C). This high heat helps to roast the chicken and veggies perfectly. - Prepare the marinade In a large bowl, mix 2 tablespoons of olive oil, the juice and zest of 1 lemon, 4 cloves of minced garlic, 1 tablespoon of chopped rosemary, and 1 tablespoon of chopped thyme. Add salt and pepper to taste. This mix brings out great flavors in the chicken. Add the 4 bone-in, skin-on chicken thighs to the bowl. Make sure they are coated well. Let them sit for at least 15 minutes. - Arrange vegetables and chicken on the sheet pan On a large sheet pan, spread out 1 pound of halved baby potatoes. Drizzle with a little olive oil and season with salt and pepper. Toss them to coat evenly. Nestle the marinated chicken thighs among the potatoes. Next, add 2 cups of broccoli florets around the chicken and potatoes. Drizzle with more olive oil and season with salt and pepper. - Roasting instructions Place the sheet pan in the preheated oven. Roast for 25-30 minutes. Check that the chicken reaches an internal temperature of 165°F (74°C). The potatoes should be tender as well. - Broiling for crispiness For an extra crispy skin, turn on the broiler for 2-3 minutes. Watch closely to avoid burning. This gives a nice finish to your chicken. - Resting and garnishing Remove the pan from the oven and let the chicken rest for 5 minutes. This makes the chicken juicier. Finally, garnish with fresh lemon slices and any extra herbs you like. Enjoy your meal! How long should I marinate chicken? Marinate the chicken for at least 15 minutes. If you have more time, go for 30 minutes or more. Longer marinating brings out the flavors even more. What are the best practices for flavor infusion? Use a bowl that fits the chicken well. This helps the marinade coat every piece. Make sure to mix the marinade well, so all flavors blend. You can also poke holes in the chicken to soak up more flavor. How can I ensure even cooking? Arrange the chicken and veggies in a single layer on the sheet pan. This helps heat move around all the food. Avoid crowding the pan, as it can lead to steaming instead of roasting. How do I check for doneness? Use a meat thermometer to check the chicken. The safe internal temperature is 165°F (74°C). If you don’t have a thermometer, cut into the chicken. The juices should run clear, not pink. What are the ideal ways to serve? Serve the chicken and veggies straight from the sheet pan. This keeps it casual and fun. You can also arrange them on a large platter for a more formal look. What garnishes enhance flavor and presentation? Fresh lemon slices add a bright touch. You can also sprinkle extra herbs on top. This not only looks great but adds even more flavor. Pro Tips Marinate Longer for Flavor: For the best flavor, marinate the chicken for at least 1 hour or even overnight. This allows the herbs and lemon to penetrate the meat more deeply. Use Fresh Herbs: Fresh herbs like rosemary and thyme will enhance the dish's flavor profile significantly. Dried herbs can be used in a pinch, but fresh is always better. Crispier Skin: To achieve extra crispy chicken skin, pat the chicken thighs dry with paper towels before marinating. This helps the skin crisp up during roasting. Veggie Variations: Feel free to swap out the broccoli for other vegetables like carrots or bell peppers, depending on your preference. Just make sure to cut them into similar-sized pieces for even cooking. {{image_2}} You can switch up the veggies in this dish. Try using carrots, bell peppers, or zucchini. Each veggie brings its own flavor. Seasonal veggies are great too. In summer, use fresh corn or green beans. In fall, sweet potatoes work well. This recipe is flexible and fun! You can change the chicken cut if you like. Boneless thighs or breasts will work too. For a twist, use turkey or pork. If you want a plant-based option, try chickpeas or tofu. This makes the dish friendly for all diets. Want to mix up the taste? Add different spices like paprika or cumin. You can use basil or oregano instead of rosemary and thyme. For the marinade, lime or orange juice can replace lemon. This gives new life to the dish. Enjoy trying these fun changes! To keep your Lemon Herb Chicken fresh, refrigerate leftovers in an airtight container. Make sure to cool the chicken and veggies before sealing them up. This helps prevent moisture buildup. Consume leftovers within three days for the best taste. If you want to save them longer, freezing is a great option. Place the chicken and veggies in a freezer-safe bag. Try to squeeze out as much air as possible before sealing. You can freeze for up to three months. When it's time to eat your leftovers, reheating is easy. You can use the oven, microwave, or stovetop. For the oven, preheat it to 350°F (175°C). Place the chicken and veggies on a baking sheet and heat for about 15-20 minutes. This method keeps everything crispy. If you use the microwave, place the chicken and veggies in a safe dish. Heat in short bursts of one minute, checking often. Stir the veggies to help heat evenly. To keep flavor and texture, don’t overheat. Check that the chicken reaches 165°F (74°C) before serving again. This Lemon Herb Chicken is perfect for busy nights. You can prepare the marinade the day before. Just store it in the fridge until you’re ready to cook. Bulk cooking is another great idea. You can double the recipe and freeze half for later. This way, you have a quick meal ready when life gets hectic. Just remember to label your bags with the date! You should marinate chicken for at least 15 minutes. This lets the flavors soak in well. However, for even deeper taste, consider marinating for 1 to 2 hours. You can also marinate it overnight in the fridge. Just make sure to cover it tightly. The longer you let it sit, the more flavorful your chicken will become. Yes, you can use boneless chicken thighs! They will cook faster, so keep an eye on them. When using boneless thighs, reduce the cooking time to about 20-25 minutes. This ensures they remain juicy and tender. Adjust the marinade time to keep the flavor strong. If your chicken is not cooked through, don’t worry! You can return it to the oven. Use a meat thermometer to check the internal temperature. It should reach 165°F (74°C). If it's not there yet, cook for an additional 5-10 minutes. Always check the thickest part of the chicken to be sure. To make larger portions, simply double the ingredients. Use a bigger sheet pan or two pans for even cooking. Keep the same marinade ratio for the chicken and veggies. Make sure to space everything out on the pan. This will help them roast evenly and not steam. This blog post covered a delicious chicken and veggie recipe. We explored the key ingredients, like chicken thighs, baby potatoes, and broccoli. We detailed steps on marinating, cooking, and serving. Tips helped you enhance flavors, ensure even cooking, and present your dish nicely. Remember, you can easily adjust ingredients to suit your taste. Keep experimenting and enjoy tasty meals at home. Happy cooking!

Lemon Herb Chicken Sheet Pan Dinner

A flavorful and easy sheet pan dinner featuring marinated chicken thighs, baby potatoes, and broccoli, all roasted to perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs
  • 1 pound baby potatoes, halved
  • 2 cups broccoli florets
  • 1 whole 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
  • for garnish lemon slices

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a large mixing bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, chopped thyme, salt, and pepper to create a marinade.
  • Add the chicken thighs to the marinade, coating them thoroughly. Let them marinate for at least 15 minutes while you prepare the vegetables.
  • On a large sheet pan, spread out the halved baby potatoes. Drizzle with a little olive oil and season with salt and pepper. Toss to coat evenly.
  • Nestle the marinated chicken thighs on the sheet pan among the potatoes.
  • Place the broccoli florets around the chicken and potatoes. Drizzle with a bit of olive oil and season with salt and pepper.
  • Transfer the sheet pan to the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the potatoes are tender.
  • For extra crispiness, broil on high for an additional 2-3 minutes, watching closely to prevent burning.
  • Remove from the oven and let rest for 5 minutes before serving.
  • Garnish with fresh lemon slices and additional herbs if desired.

Notes

For extra crispiness, broil on high for a few minutes at the end.
Keyword chicken, dinner, herbs, lemon, sheet pan