Zesty Sheet Pan Lemon Garlic Chicken

$- 4 bone-in, skin-on chicken thighs - 2 tablespoons olive oil - 4 cloves garlic, finely minced - Zest and juice from 2 fresh lemons - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and freshly cracked black pepper to taste - 1 medium red onion, cut into wedges - 1 cup baby potatoes, halved - 1 cup cherry tomatoes (or grape tomatoes) - Fresh parsley, roughly chopped I love using fresh, high-quality ingredients. They make a big difference in flavor. For this dish, I use bone-in chicken thighs. They stay juicy and have great taste. The olive oil adds richness, while garlic gives it a nice kick. The bright lemon zest and juice balance the flavors. They add a zesty freshness. I also add dried oregano and thyme. These herbs bring warmth and depth. Smoked paprika adds a subtle smokiness that rounds out the dish. For the veggies, I use red onion, baby potatoes, and cherry tomatoes. The red onion caramelizes perfectly. The baby potatoes get crispy on the outside and soft inside. The cherry tomatoes burst with sweetness as they roast. I finish with fresh parsley for color and freshness. This mixture of ingredients makes a vibrant and tasty meal. You can feel good about using these wholesome items! {{ingredient_image_2}} Start by preheating your oven to 425°F (220°C). This high heat helps the chicken get crispy. In a large bowl, mix together: - 2 tablespoons olive oil - 4 cloves garlic, finely minced - Juice and zest from 2 fresh lemons - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and black pepper to taste Whisk until it is well combined. This mixture will be your zesty marinade. Add 4 bone-in, skin-on chicken thighs to the bowl. Make sure each piece is coated in the marinade. Let the chicken marinate for at least 15 minutes. For the best flavor, let it sit for up to 2 hours in the fridge. On a large sheet pan, place the marinated chicken in the center, skin-side up. Arrange 1 medium red onion, cut into wedges, and 1 cup halved baby potatoes around the chicken. Drizzle any extra marinade over the veggies. Place the sheet pan in the preheated oven. Bake for 30-35 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C). About 10 minutes before it's done, add 1 cup of cherry tomatoes. After baking, take the sheet pan out of the oven. Let it rest for 5 minutes. This allows the juices to soak back into the chicken. Before serving, sprinkle fresh parsley on top for color and flavor. For the best taste, marinate your chicken for at least 15 minutes. If you have more time, let it soak in the fridge for up to 2 hours. This longer marination allows the chicken to absorb all that zesty goodness. The lemon juice and garlic work together to create a bold flavor. To get that perfect crispy skin, start with bone-in, skin-on chicken thighs. This cut holds moisture well and crisps up nicely. Make sure the skin faces up when you place it on the sheet pan. Also, keep the oven at 425°F. This high heat helps achieve a golden and crunchy finish. Serving straight from the sheet pan makes it easy and fun. The vibrant colors of the chicken and veggies create an inviting look. Add lemon slices and fresh parsley on top for a pop of color. If you want to impress, transfer everything to a large platter. This adds a nice touch for special meals. Pro Tips Marinate Longer for More Flavor: If time allows, marinate the chicken for up to 2 hours in the refrigerator. This enhances the flavor and tenderness of the meat. Use a Meat Thermometer: To ensure the chicken is perfectly cooked, use a meat thermometer to check that the internal temperature reaches 165°F (75°C). Experiment with Vegetables: Feel free to add or substitute other vegetables like bell peppers or zucchini to customize the dish and add variety. Rest Before Serving: Allow the chicken to rest for 5 minutes after baking. This resting period helps retain the juices, resulting in a more succulent meal. {{image_4}} You can add many veggies to this dish. Here are some great ideas: - Carrots: Cut them into sticks for sweet flavor. - Bell Peppers: Use any color for vibrant taste and color. - Zucchini: Slice them thick to keep them from getting mushy. - Broccoli: Add florets for a crunchy texture. - Asparagus: Toss in some spears for a fresh twist. These veggies cook well and soak up the tasty marinade. Feel free to mix and match for a colorful plate! You can swap ingredients for new flavors. Try these ideas: - Use lime juice instead of lemon for a different citrus kick. - Add honey to the marinade for a touch of sweetness. - Try fresh herbs like basil or rosemary for different tastes. - Experiment with spices: Try cumin or chili powder for heat. These changes keep the dish exciting and fresh every time you make it! You can cook this meal in different ways. Here are some methods: - Grilling: Cook the chicken and veggies on a grill. This gives a smoky flavor. - Slow cooking: Use a slow cooker to make it tender and juicy. - Stovetop: Sear the chicken in a pan, then add veggies and cover to steam. Each method offers a unique taste and texture. Try them all to find your favorite! To store leftovers, let the chicken cool first. Place it in an airtight container. I recommend using glass or plastic containers with tight lids. Store it in the fridge for up to three days. Make sure to add any leftover veggies into the container too. This helps keep the flavors fresh and tasty. If you want to save the dish for later, freezing works well. First, let the chicken cool completely. Then, wrap each piece tightly in plastic wrap. Place the wrapped chicken in a freezer bag. Squeeze out all the air before sealing. You can freeze it for up to three months. Label the bag with the date so you remember when you froze it. To reheat, use the oven for the best results. Preheat your oven to 350°F (175°C). Place the chicken on a baking tray. Cover it with foil to keep it moist. Heat for about 20-25 minutes, or until the chicken is warm in the center. You can also use the microwave. Heat it on medium power in short bursts. This way, you avoid overcooking. Enjoy your tasty meal again! Yes, you can use boneless chicken thighs. They cook faster than bone-in thighs. Adjust the baking time to 25-30 minutes. Check the internal temperature. It should reach 165°F for safety. Boneless thighs will still soak up the marinade’s great taste. To check if the chicken is done, use a meat thermometer. Insert it into the thickest part of the thigh. If it reads 165°F, the chicken is safe to eat. The skin should also look golden and crispy. If you don’t have a thermometer, make sure the juices run clear when pierced. Lemon garlic chicken pairs well with many sides. Here are some ideas: - Roasted vegetables like carrots, broccoli, or squash - Steamed rice or quinoa for a hearty base - Fresh salad with greens and a light dressing - Crusty bread to soak up the sauce These options add color and flavor to your meal. This blog post covered the essentials for making delicious lemon garlic chicken. We discussed key ingredients, including chicken thighs, herbs, and veggies. I shared step-by-step instructions, tips for flavor, and methods for cooking. You can even explore variations and storage tips. By following these guidelines, you can create a tasty dish that impresses everyone. Enjoy your cooking journey with this simple, flavorful recipe!$

Zesty Sheet Pan Lemon Garlic Chicken

A flavorful and vibrant sheet pan meal featuring marinated chicken thighs, colorful vegetables, and a zesty lemon-garlic marinade.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

4 thighs bone-in, skin-on chicken
2 tablespoons olive oil
4 cloves garlic, finely minced
2 lemons zest and juice from fresh
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon smoked paprika
to taste salt and freshly cracked black pepper
1 medium red onion, cut into wedges
1 cup baby potatoes, halved
1 cup cherry tomatoes
for garnish fresh parsley, roughly chopped

Instructions

Preheat your oven to 425°F (220°C) to prepare for roasting.
In a large mixing bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, dried oregano, dried thyme, smoked paprika, salt, and black pepper until well combined.
Add the chicken thighs to the bowl, ensuring they are completely coated in the marinade. Let them marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator.
On a large sheet pan, place the marinated chicken thighs in the center, skin-side up. Arrange the red onion wedges and halved baby potatoes around the chicken. Drizzle any remaining marinade over the vegetables.
Transfer the sheet pan to the preheated oven and bake for 30-35 minutes until the chicken is fully cooked and the skin is golden and crispy. Add the cherry tomatoes to the pan with about 10 minutes left on the timer.
Once done, take the sheet pan out of the oven and let it rest for 5 minutes. Before serving, sprinkle fresh parsley on top.

Notes

For a rustic presentation, serve directly from the sheet pan or transfer to a serving platter with lemon slices and extra parsley.

Keyword chicken, easy, garlic, lemon, sheet pan