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In our fast-paced world, where time is often of the essence, sheet pan meals have become a staple in many households. These one-dish wonders are not only quick and easy to prepare but also offer a delightful way to enjoy a variety of flavors without the hassle of multiple pots and pans. Among the myriad of sheet pan recipes, the Zesty Lemon Herb Sheet Pan Chicken stands out as a vibrant and flavorful dish that can easily become a weeknight favorite.

Sheet Pan Lemon Herb Chicken

Discover the vibrant and flavorful Zesty Lemon Herb Sheet Pan Chicken, the perfect go-to recipe for busy weeknights. This one-pan wonder combines juicy chicken thighs with fresh lemons, garlic, and aromatic herbs, all roasted alongside colorful vegetables. Enjoy the ease of preparation and the delicious harmony of tastes in this wholesome meal. With minimal cleanup and endless customization options, it's a delightful addition to any dinner table. Try it out for a satisfying, hassle-free meal!
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Ingredients
  

4 boneless, skinless chicken thighs

2 large lemons (1 sliced into rounds, 1 juiced)

4 cloves of garlic, minced

2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)

2 tablespoons fresh thyme leaves (or 1 tablespoon dried)

3 tablespoons olive oil

1 teaspoon salt

½ teaspoon black pepper

1 pound baby potatoes, halved (or quartered if large)

1 cup cherry tomatoes

1 red onion, cut into wedges

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Marinate the Chicken: In a large bowl, combine the lemon juice, minced garlic, rosemary, thyme, salt, pepper, and olive oil. Add the chicken thighs and toss to coat. Let it marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator for more flavor.

      Prepare the Vegetables: While the chicken marinated, place the halved baby potatoes, cherry tomatoes, and red onion in a separate bowl. Drizzle with a tablespoon of olive oil, season with salt and pepper, and toss to combine.

        Assemble the Sheet Pan: Line a large baking sheet with parchment paper for easy cleanup. Arrange the marinated chicken thighs in the center of the sheet pan. Scatter the seasoned vegetables around the chicken, and lay lemon slices on top of the chicken and among the vegetables.

          Bake: Bake the sheet pan in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the vegetables are tender and golden.

            Broil (Optional): For a crispy finish, switch the oven to broil and cook for an additional 2-3 minutes, keeping a close eye on it to prevent burning.

              Garnish and Serve: Remove the sheet pan from the oven, and sprinkle with fresh chopped parsley before serving. This dish is fantastic with a side of crusty bread or over a bed of fresh greens.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4