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- 4 chicken thighs (bone-in, skin-on) - 1 pound baby potatoes, halved - 3 tablespoons olive oil - Zest of 1 lemon - 2 tablespoons fresh lemon juice - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped - 2 garlic cloves, minced - Salt and pepper to taste - Fresh parsley, chopped (for garnish) To make this dish, you need fresh, simple ingredients. The chicken thighs give a nice flavor and moisture. The baby potatoes add a hearty touch. The marinade is what makes this dish pop. Use good olive oil for rich taste. Lemon zest and juice brighten the dish. Fresh herbs like rosemary and thyme add depth. Garlic gives it a nice kick. Don’t forget salt and pepper; they bring all the flavors together. For a final touch, garnish with parsley. It adds color and freshness. This mix of ingredients will make your kitchen smell amazing! - Preheat the oven to 425°F (220°C). - In a large bowl, whisk together the olive oil, lemon zest, lemon juice, chopped rosemary, chopped thyme, minced garlic, salt, and pepper. This mix will create a bright and fragrant marinade. - Take the chicken thighs and coat them thoroughly in the marinade. Ensure every part gets that tasty flavor. - Let the chicken marinate for at least 15 minutes at room temperature. If you have more time, marinate it in the fridge for up to 1 hour for even better flavor. - Grab a large sheet pan and arrange the halved baby potatoes on it. - Drizzle the potatoes with olive oil and season with salt and pepper. Toss them around to make sure they are evenly coated. - Now, place the marinated chicken on the sheet pan with the potatoes. - Roast everything in the preheated oven for about 35-40 minutes. Keep an eye on it! The chicken should reach an internal temperature of 165°F (74°C) and look golden brown. The potatoes should be tender. - For the last 5 minutes, switch on the broiler to crisp the chicken skin. Watch closely to avoid burning it. - Once done, remove the sheet pan from the oven and let it rest for a few minutes before serving. This helps the juices settle. - Marinate your chicken for at least one hour. This gives it a stronger taste. - Feel free to add more herbs or spices. A little extra can make a big difference. - Always check the chicken's internal temperature. It should reach 165°F (74°C) to be safe. - If the chicken begins to brown too fast, cover it with foil. This keeps it from burning. - Before serving, sprinkle fresh herbs on top. It adds color and freshness. - Serve with lemon wedges for a nice touch. This gives extra zest and looks great on the plate. {{image_2}} You can add more veggies to your dish. Bell peppers and carrots work well. These veggies add color and taste. Adjust your seasoning to match the new veggies. This way, each bite is still full of flavor. If you prefer, switch chicken thighs for chicken breasts. They cook a bit differently but taste great too. You can also use turkey or pork. Just remember to check the cooking times to keep them juicy. Want a twist? Try using lime instead of lemon. Lime brings a fresh citrus taste. You can also mix in different herbs like basil or cilantro. These changes can create a whole new dish. Don't be afraid to experiment! After enjoying your meal, let the chicken and potatoes cool down. Once they are cool, place them in air-tight containers. This keeps them fresh and tasty for later. Make sure you store them in the fridge within two hours of cooking. This helps prevent any food safety issues. If you want to save leftovers for later, freezing is a great option. First, make sure the chicken and potatoes are cool. Then, transfer them to freezer-safe bags or containers. Squeeze out as much air as possible to avoid freezer burn. For the best taste, eat them within three months. When you are ready to eat, thaw in the fridge overnight or use the microwave. To reheat, you can use the oven or microwave. If you choose the oven, set it to 350°F (175°C). Place the chicken and potatoes on a baking sheet. Cover them with foil to keep moisture in. Heat for about 15-20 minutes or until hot. If using the microwave, place food in a microwave-safe dish. Heat for 2-3 minutes, checking often to avoid overcooking. This way, you keep the texture and flavor just right. Yes, you can use boneless chicken! Just know that cooking times will change. Boneless chicken cooks faster than bone-in chicken. Start checking for doneness at around 25 minutes. This will help keep it juicy and tender. To check if the chicken is done, use a meat thermometer. The safe internal temperature for chicken is 165°F (74°C). Insert the thermometer into the thickest part of the thigh. If it reads 165°F, your chicken is safe to eat. Absolutely! You can prep the chicken and potatoes ahead of time. Marinate the chicken and store it in the fridge. Keep the potatoes ready on the sheet pan. You can bake them when you are ready for dinner. This saves time and makes cooking easy. Great sides include steamed broccoli, green beans, or a fresh salad. Rice or quinoa also work well. Their flavors complement the lemon and herbs in the dish. Plus, they add color to your plate! In this blog post, we explored a simple and tasty Sheet Pan Lemon Herb Chicken recipe. We detailed the main ingredients, marinade, and step-by-step instructions for perfect results. I shared helpful tips, variations, and storage info to elevate your cooking game. Remember, this dish is not just about flavor; it’s about ease and enjoyment. Try it out, get creative, and make it your own! Cooking can be fun, and I hope you savor every bite.

Sheet Pan Lemon Herb Chicken Potatoes

Elevate your dinner game with this Zesty Lemon Herb Chicken & Potato Bake recipe! Featuring juicy chicken thighs and tender baby potatoes, all infused with fresh lemon and herbs, this dish is a flavorful one-pan wonder that’s perfect for any weeknight meal. Ready in just 55 minutes, it's easy to make and deliciously satisfying. Click through for the full recipe and get cooking today! #ChickenRecipes #EasyDinners #OnePanMeals #LemonHerbCooking
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Ingredients
  

4 chicken thighs (bone-in, skin-on)

1 pound baby potatoes, halved

3 tablespoons olive oil

Zest of 1 lemon

2 tablespoons fresh lemon juice

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

2 garlic cloves, minced

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, whisk together the olive oil, lemon zest, lemon juice, chopped rosemary, chopped thyme, minced garlic, salt, and pepper.

      Add the chicken thighs to the bowl, tossing to coat them well in the marinade. Let them marinate for at least 15 minutes at room temperature (or up to 1 hour in the refrigerator for more flavor).

        On a large sheet pan, arrange the halved baby potatoes. Drizzle with olive oil and season with salt and pepper, tossing them to coat evenly.

          Remove the chicken from the marinade and place it on the sheet pan with the potatoes.

            Pour any remaining marinade over the chicken and potatoes.

              Roast in the preheated oven for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown, and the potatoes are tender.

                During the last 5 minutes of cooking, switch on the broiler to crisp the chicken skin, keeping a careful watch to avoid burning.

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

                    Garnish with freshly chopped parsley for a pop of color.

                      Prep Time: 15 mins | Total Time: 55 mins | Servings: 4