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When it comes to creating a meal that is as pleasing to the palette as it is to the eyes, Zesty Lemon Herb Chicken & Colorful Veggies stands out as a perfect choice. This dish combines tender, juicy chicken thighs marinated in a bright and zesty mixture, paired with an array of vibrant seasonal vegetables. It’s not just a feast for the senses; it’s a celebration of healthful eating that is sure to impress family and guests alike.

Sheet Pan Lemon Herb Chicken and Veggies

Discover the vibrant flavors of Zesty Lemon Herb Chicken & Colorful Veggies, a delightful dish that beautifully balances taste and nutrition. Juicy chicken thighs marinated in a zesty lemon-herb blend are paired with an array of seasonal vegetables, creating a healthful meal perfect for any occasion. Easy to prepare, this recipe is ideal for busy weeknights or leisurely weekends, making it a fantastic choice for families and guests alike. Embrace the joy of cooking with this colorful and flavorful delight!
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 tablespoons olive oil

3 tablespoons fresh lemon juice

Zest of 1 lemon

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

2 cups broccoli florets

1 red bell pepper, sliced into strips

1 cup baby carrots, halved

1 small red onion, cut into wedges

Fresh parsley, chopped (for garnish)

Lemon slices (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it.

    Prepare the Marinade: In a small bowl, whisk together the olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, paprika, salt, and pepper until well combined.

      Marinate the Chicken: Place the chicken thighs in a large bowl or zip-top bag. Pour the marinade over the chicken, ensuring each piece is well coated. Let it marinate for at least 30 minutes (or up to overnight in the refrigerator for more flavor).

        Prepare the Vegetables: In a separate bowl, toss the broccoli, red bell pepper, baby carrots, and red onion with a drizzle of olive oil, salt, and pepper until evenly coated.

          Arrange on Baking Sheet: Remove the chicken from the marinade and place the thighs on one side of the prepared baking sheet. Arrange the seasoned vegetables on the other side of the sheet, ensuring everything is in a single layer for even cooking.

            Bake: Place the baking sheet in the preheated oven and bake for 35-40 minutes, or until the chicken is golden brown, cooked through (internal temperature should reach 165°F or 75°C), and the vegetables are tender. Stir the veggies halfway through for even roasting.

              Serve: Once cooked, remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley and lemon slices before serving. Enjoy with your favorite grain or crusty bread!

                Prep Time, Total Time, Servings: 10 mins | 50 mins | 4 servings