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- 4 boneless, skinless chicken thighs - 1 lb baby potatoes, halved - 1 lemon (zested and juiced) - 3 tablespoons olive oil - 4 garlic cloves, minced - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped - 1 teaspoon paprika - Salt and pepper to taste - 1 cup broccoli florets (optional) When I cook, I love to use fresh ingredients. They bring out the best flavors. For this dish, chicken thighs are my favorite. They stay juicy and tender. Baby potatoes are great because they cook fast and are creamy inside. Lemon adds brightness to the meal. Zesting and juicing give a full lemon flavor. Garlic adds depth. Fresh rosemary and thyme are fragrant and pair well with chicken. Paprika adds a hint of smokiness. Don’t forget salt and pepper. They enhance every bite. If you want, you can add broccoli. It adds color and nutrition. You can also change up the herbs. Thyme can be swapped for oregano or sage. Feel free to replace the broccoli with other veggies. Carrots or bell peppers can work nicely. - Additional herbs for flavor - Other vegetables to replace broccoli - Sheet pan - Parchment paper - Mixing bowl I recommend using a sheet pan for easy cooking. It helps everything roast evenly. Lining it with parchment paper makes cleanup simple. A mixing bowl is essential for preparing the marinade. This way, all the flavors blend well together. For the full recipe, check below. To start, grab a large bowl. In this bowl, whisk together the olive oil, lemon juice, and lemon zest. Add minced garlic, fresh rosemary, thyme, paprika, salt, and pepper. Mix until all ingredients blend well. This marinade gives the chicken a bright, zesty flavor. You can taste a little to check the seasoning. It should make your mouth water! Now, add the chicken thighs to the bowl. Make sure each piece is covered in the marinade. Cover the bowl with plastic wrap or a lid. Let the chicken marinate for at least 15 minutes. If you have more time, let it sit in the fridge for up to an hour. This extra time allows the flavors to soak in more deeply. While the chicken marinates, prepare your sheet pan. Place the halved baby potatoes on the pan. Drizzle with olive oil and sprinkle with salt and pepper. Toss them to coat well. Spread the potatoes out in a single layer. After marinating, place the chicken thighs on the pan too. Nestle them among the potatoes. If you want, add broccoli florets around the chicken and potatoes. This adds color and nutrition. Now, you are ready to roast! Check out the Full Recipe for more details. To ensure chicken cooks through, use a meat thermometer. The chicken should reach 165°F (75°C). For even cooking, try to use thighs of similar size. If your oven runs hot or cold, check the chicken a few minutes early or add a bit more time. For better flavor, marinate the chicken longer. Marinating for an hour makes a big difference. If you have fresh herbs, use those instead of dried. Fresh rosemary and thyme add a bright taste. If your chicken is dry, it may have cooked too long. Try cooking it for less time next time. For crispy potatoes, spread them out in a single layer. This helps them roast well and get that perfect crunch. For the complete cooking details, check the Full Recipe. {{image_2}} You can switch chicken thighs for many other proteins. Chicken breasts work well and cook faster. They give a leaner option but may be less juicy. If you prefer a plant-based choice, try tofu. Firm tofu absorbs flavors well and becomes crispy when roasted. You can also use fish like salmon or cod. Fish cooks quickly and adds a nice twist to the dish. Feel free to change the veggies on your sheet pan. Carrots, bell peppers, or zucchini can replace the baby potatoes. These options bring different tastes and colors. You can also try root vegetables like sweet potatoes or parsnips. They add sweetness and are very filling. Just remember to cut them into similar sizes for even cooking. To spice things up, add chili flakes for heat. A little goes a long way, so start small. You can also try different herbs like oregano or basil. Fresh herbs add brightness and depth to the dish. For a smokier flavor, consider using smoked paprika. This adds a unique taste that pairs well with lemon. Trying these variations keeps your meals exciting and flavorful. For the full recipe, check out the recipe link provided. To keep your chicken and potatoes fresh, let them cool first. Use airtight containers for storage. This helps lock in moisture and flavor. Store in the fridge for up to three days. If you want to keep them longer, freeze the chicken and potatoes. They can last in the freezer for about three months. For the best flavor, reheat your leftovers in the oven. Preheat to 350°F (175°C). Place the chicken and potatoes on a baking sheet. Heat for about 15 to 20 minutes. This way, the chicken stays juicy, and the potatoes get crispy again. If you’re short on time, you can use the microwave. Just heat in short bursts, checking often to avoid overcooking. To make weeknight dinners easy, prep ahead. Marinate the chicken the night before. Store it in the fridge until you’re ready to cook. You can also chop the potatoes and keep them in water. This prevents browning. When you're ready, just drain and toss them with olive oil and seasoning. This helps save time and makes dinner quick and fun! For the full recipe, check out the details provided above. Cooking sheet pan chicken takes about 30 to 35 minutes. The oven should be set to 425°F (220°C). Always check the chicken's internal temperature. It must reach 165°F (75°C) to be safe to eat. The potatoes should be golden and crispy by this time. If you want a nice color, you can broil for an extra 2 to 3 minutes. You can use frozen chicken, but it will change the cooking time. Frozen chicken needs more time to cook all the way through. I recommend defrosting it first for best flavor. If you cook it from frozen, add about 10 to 15 minutes to your cooking time. Just make sure the chicken reaches 165°F (75°C) before serving. Lemon herb chicken tastes great with many sides. Here are some ideas: - Steamed broccoli - Garlic bread - Mixed green salad - Roasted carrots - Quinoa or rice These sides add color and nutrition to your meal. Yes, you can make this recipe ahead of time. Marinate the chicken a few hours before cooking. You can also prepare the potatoes and store them in the fridge. To keep them fresh, use an airtight container. When ready to cook, just follow the steps in the Full Recipe. Enjoy the meal without the last-minute rush! This blog post covered a tasty sheet pan chicken recipe. We explored the key ingredients, including chicken, potatoes, and herbs. You learned how to marinate and assemble the dish for great flavor. We shared tips to perfect cooking times and ways to switch up flavors with different proteins or veggies. With these insights, you can easily prepare a delicious meal. Remember, cooking is fun and allows for creativity. Enjoy trying out these ideas and impressing your family and friends with your skills!

Sheet Pan Lemon Herb Chicken and Potatoes

Delight your taste buds with this Zesty Lemon Herb Chicken & Crispy Potatoes recipe! This easy, flavorful dish combines juicy chicken thighs marinated in a bright lemon-herb blend and crispy baby potatoes, all roasted to perfection. Perfect for a family dinner or meal prep, it's simple and satisfying. Click to explore this mouthwatering recipe and impress your guests with a delicious meal that's ready in just 50 minutes!
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Ingredients
  

4 boneless, skinless chicken thighs

1 lb baby potatoes, halved

1 lemon (zested and juiced)

3 tablespoons olive oil

4 garlic cloves, minced

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 teaspoon paprika

Salt and pepper to taste

1 cup broccoli florets (optional, for added color and nutrition)

Instructions
 

Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper for easy cleanup.

    In a large bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, paprika, salt, and pepper to create a marinade.

      Add the chicken thighs to the marinade, ensuring they are thoroughly coated. Let them marinate for at least 15 minutes (or up to an hour in the fridge for more flavor).

        Meanwhile, place the halved baby potatoes on the prepared sheet pan. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly. Spread the potatoes out in a single layer.

          After marinating, remove the chicken from the bowl and place the thighs on the sheet pan, nestled among the potatoes. If you're using broccoli florets, scatter them around the chicken and potatoes.

            Roast in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are golden and crispy.

              For an extra golden color, you can broil the dish for an additional 2-3 minutes at the end, keeping a close eye to avoid burning.

                Once done, remove the sheet pan from the oven and let it rest for 5 minutes before serving.

                  Prep Time: 15 min | Total Time: 50 min | Servings: 4

                    - Presentation Tips: Serve directly from the sheet pan for a rustic look, or transfer to a large serving platter. Garnish with fresh lemon slices and additional herbs for a pop of color.