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To create the perfect Zesty Sheet Pan Lemon Herb Chicken, it’s essential to understand the role each ingredient plays in enhancing both flavor and nutrition. Let’s take a closer look at the key components of this delightful dish.

Sheet Pan Lemon Herb Chicken

Discover the joy of hassle-free cooking with Zesty Sheet Pan Lemon Herb Chicken, a vibrant weeknight dinner that combines juicy chicken thighs with the freshness of lemon and aromatic herbs. This easy one-pan meal features colorful veggies like baby potatoes, cherry tomatoes, and green beans, creating a visually stunning and nutritious dish. Perfect for families, this recipe highlights fresh ingredients and is sure to impress with its delicious flavors and minimal cleanup. Embrace the ease of sheet pan cooking and elevate your dining experience!
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Ingredients
  

4 boneless, skinless chicken thighs

2 lemons (one for juice, one for slices)

4 cloves garlic, minced

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon fresh parsley, chopped

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon paprika

2 tablespoons olive oil

1 pound baby potatoes, halved

1 cup cherry tomatoes

1 cup green beans, trimmed

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper for easy cleanup.

    Prepare the Marinade: In a bowl, combine the minced garlic, juice of one lemon, rosemary, thyme, parsley, salt, pepper, paprika, and olive oil. Mix well until combined.

      Marinate the Chicken: Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it’s well-coated. Let it marinate for at least 30 minutes, or up to 2 hours in the fridge.

        Prepare the Vegetables: While the chicken is marinating, place the halved baby potatoes in a bowl. Drizzle with olive oil, sprinkle with salt, pepper, and a little paprika, tossing to coat. Add the trimmed green beans and cherry tomatoes, drizzling lightly with olive oil and seasoning.

          Assemble the Pan: Arrange the marinated chicken thighs in the center of the sheet pan. Surround them with the seasoned baby potatoes, green beans, and cherry tomatoes. Lay lemon slices on top of the chicken.

            Roast: Transfer the sheet pan to the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and lightly charred.

              Serve: Remove from the oven and let it rest for 5 minutes. Garnish with additional fresh herbs if desired. Serve hot, making sure to scoop some of the juicy pan drippings over the chicken and veggies for added flavor.

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