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- 4 boneless, skinless chicken thighs - 2 medium zucchinis, sliced into half-moons - 1 red bell pepper, diced - 1 yellow bell pepper, diced - 1 red onion, sliced - 1 cup cherry tomatoes, halved - 3 tablespoons olive oil (plus extra for vegetables) - Juice and zest of 1 large, juicy lemon - 3 cloves garlic, minced - 2 teaspoons dried oregano - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - Fresh basil or parsley for topping The chicken thighs are the star here. They stay juicy and tender. Zucchini and bell peppers add color and crunch. Cherry tomatoes bring a sweet touch that pops. This mix of flavors keeps things simple yet fresh. The marinade is key. Olive oil helps the chicken stay moist. Lemon juice adds brightness. Garlic and dried herbs create a fragrant mix. Salt and pepper tie it all together. You will want to coat the chicken well for full flavor. Garnishing with fresh herbs at the end adds a touch of freshness. It makes the dish look beautiful too. You can use basil or parsley, depending on your taste. This dish is not just tasty; it looks inviting on your table. Set your oven to 425°F (220°C). This high heat will help cook your chicken and veggies evenly. Next, line a large baking sheet with parchment paper. This step makes cleanup easy and helps prevent sticking. In a large bowl, whisk together 3 tablespoons of olive oil, the juice and zest of 1 large lemon, and 3 minced garlic cloves. Add 2 teaspoons of dried oregano, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. Season with salt and pepper. This marinade brings bright flavors to the chicken. Place 4 boneless, skinless chicken thighs into the bowl. Make sure each piece is well-coated in the marinade. Cover the bowl with plastic wrap. Let the chicken sit for at least 20 minutes at room temperature. For more flavor, refrigerate it for a few hours. While the chicken marinates, grab another bowl. Add 2 sliced zucchinis, 1 diced red bell pepper, 1 diced yellow bell pepper, 1 sliced red onion, and 1 cup of halved cherry tomatoes. Drizzle with olive oil, then season with salt and pepper. Toss everything until well-coated. Once the chicken is marinated, it's time to set up the baking sheet. Place the marinated chicken thighs on one side of the sheet pan. Leave space between each piece for even cooking. On the other side, spread the seasoned veggies in a single layer. Put the baking sheet in the preheated oven. Roast for 25-30 minutes or until the chicken reaches 165°F. The veggies should be tender with some caramelization. After cooking, remove the pan from the oven. Let it rest for about 5 minutes. For a fresh burst of flavor, squeeze extra lemon juice over everything before serving. To enhance the flavor of your chicken, start with the right marinade. Combine olive oil, lemon juice, lemon zest, garlic, and herbs in a bowl. Whisk them well to blend the flavors. Marinate the chicken for at least 20 minutes. For deeper flavor, let it sit in the fridge for a few hours. The longer it marinates, the more the chicken absorbs the zesty goodness. Don’t skip the salt and pepper; they elevate the taste even more. When prepping vegetables, cut them into uniform sizes. This helps them cook evenly. For this dish, slice zucchinis into half-moons and dice bell peppers. Toss them with olive oil, salt, and pepper. Feel free to add your favorite herbs too! This simple seasoning brings out their natural sweetness. Use a large bowl for easy mixing. Make sure to coat every piece well before roasting. Presentation makes a big difference! After roasting, carefully transfer the chicken and veggies to a large platter. Arrange the colorful vegetables around the chicken for a stunning look. For an extra touch, drizzle more olive oil over everything. A sprinkle of fresh basil or parsley adds color and flavor. This dish is great served with rice or crusty bread for a complete meal. Enjoy the vibrant flavors and beautiful display! {{image_4}} You can switch the chicken thighs for other cuts. Chicken breasts work well too. If you prefer, use bone-in chicken for more flavor. Turkey thighs or even pork tenderloin can be great choices. Make sure to adjust the cooking time based on the cut you choose. Feel free to change up the veggies with what you have. Seasonal favorites include asparagus, carrots, or broccoli. Root vegetables like sweet potatoes or parsnips add a nice touch too. Always cut them into similar sizes for even cooking. You can even toss in some leafy greens like kale or spinach for extra nutrition. You can modify the herbs and spices to match your taste. If you love heat, add some red pepper flakes. For a fresh twist, try fresh herbs like dill or cilantro. Swap the dried oregano for Italian seasoning for a different vibe. Experiment with lemon zest, lime juice, or even balsamic vinegar for a unique flavor profile. To keep your leftovers fresh, store them in an airtight container. Place the chicken and veggies in the fridge. Use them within three days for the best taste. You can freeze them too. Just wrap them tightly in plastic wrap, then in foil. They will last for up to three months in the freezer. When you reheat chicken and veggies, you want them moist. Preheat your oven to 350°F (175°C). Place the leftovers on a baking sheet. Cover them with foil to keep moisture in. Heat for about 15-20 minutes. If using a microwave, heat in short bursts. Check every minute to avoid drying out the food. You can prepare this dish in advance for easy meals. Marinate the chicken the night before. Store it in the fridge until you are ready to cook. Chop the veggies and keep them in a separate container. You can roast everything together when you are ready to eat. This saves time and keeps your meal fresh! Cooking the chicken and veggies together takes about 25 to 30 minutes. I roast them at 425°F (220°C). The chicken should reach an internal temperature of 165°F. The veggies will be tender and slightly caramelized. Yes, you can use other proteins. Chicken breasts or thighs work well. You can also try pork chops or fish fillets. Just adjust the cooking time based on the protein you choose. Zucchini, bell peppers, and red onion are great choices. You can also use carrots, broccoli, or asparagus. Feel free to mix and match based on what you have on hand. To check the chicken, use a meat thermometer. Insert it into the thickest part of the thigh. If it reads 165°F, your chicken is done. If not, return it to the oven for a few more minutes. Yes, you can prep this meal ahead. Marinate the chicken and chop the veggies the night before. Store them in the fridge until you are ready to cook. You can also reheat leftovers easily. This blog post covered how to make a delicious sheet pan lemon herb chicken. We discussed the main ingredients, like chicken and fresh veggies. You learned how to create a tasty marinade and prep everything for roasting. I shared tips to enhance flavors and ways to store leftovers. Cooking is fun, and this dish is simple and flexible. Use it for family meals or meal prep. Enjoy making this easy recipe your way, and remember to share your results!

Sheet Pan Lemon Herb Chicken & Veggies

Elevate your dinner with this delicious Lemon Zest Herb Chicken & Veggie Medley! Packed with flavor and vibrant colors, this easy recipe brings together juicy chicken thighs and fresh vegetables like zucchini and bell peppers, all infused with the bright taste of lemon and herbs. Perfect for a healthy weeknight meal! Click through to discover the full recipe and impress your family with this mouthwatering dish!
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Ingredients
  

4 boneless, skinless chicken thighs

2 medium zucchinis, sliced into half-moons

1 red bell pepper, diced

1 yellow bell pepper, diced

1 red onion, sliced

1 cup cherry tomatoes, halved

3 tablespoons olive oil (plus extra for vegetables)

Juice and zest of 1 large, juicy lemon

3 cloves garlic, minced

2 teaspoons dried oregano

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

Fresh basil or parsley, chopped, for garnish

Instructions
 

Preheat the Oven: Set your oven to 425°F (220°C). Line a large baking sheet with parchment paper to facilitate easy cleanup later.

    Make the Marinade: In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, thyme, rosemary, and a generous pinch of salt and pepper until well combined. This will create a vibrant marinade for the chicken.

      Marinate the Chicken: Add the chicken thighs into the bowl with the marinade, ensuring each piece is completely coated. Cover the bowl with plastic wrap and let the chicken marinate for a minimum of 20 minutes at room temperature, or refrigerate for several hours to deepen the flavor.

        Prepare the Vegetables: While the chicken is marinating, take another bowl and add the sliced zucchinis, diced red and yellow bell peppers, sliced red onion, and halved cherry tomatoes. Drizzle with a splash of olive oil and season with salt and pepper. Toss everything together until well-coated.

          Set Up the Baking Sheet: Place the marinated chicken thighs on one side of the prepared sheet pan, ensuring there's enough space between them for even cooking. On the opposite side, evenly distribute the seasoned vegetables in a single layer.

            Roast the Dish: Transfer the baking sheet to the preheated oven. Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and showing slight caramelization.

              Rest and Flavor: Once cooked, remove the sheet pan from the oven and allow the dish to rest for about 5 minutes. For an added burst of freshness, consider squeezing extra lemon juice over the chicken and vegetables.

                Garnish and Serve: Just before serving, sprinkle freshly chopped basil or parsley over the meal to add a delightful pop of color and flavor.

                  Prep Time: 20 mins | Total Time: 50 mins | Servings: 4

                    - Presentation Tips: Serve the chicken and veggies on a large platter, arranging the colorful vegetables around the chicken for an eye-catching display. Optionally, drizzle a little olive oil over everything for an enticing sheen. Enjoy your vibrant, herb-infused creation!