Zesty Sheet Pan Lemon Garlic Chicken

$For this easy and tasty dish, you will need: - 4 bone-in, skin-on chicken thighs - 2 tablespoons olive oil - 4 cloves garlic, minced - Juice and zest of 2 lemons - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste - 1 medium red onion, cut into wedges - 1 cup baby potatoes, halved - 1 cup cherry tomatoes - Fresh parsley for garnish These ingredients mix to create a bright and zesty flavor. For extra taste, consider adding: - A pinch of red pepper flakes for heat - Fresh herbs like rosemary or basil - A splash of white wine for depth - Lemon slices for more citrus flavor These extras can take your dish to the next level. You can swap ingredients based on what you have: - Use boneless chicken thighs for quicker cooking. - Replace baby potatoes with sweet potatoes or carrots. - Cherry tomatoes can be swapped for diced bell peppers. - Any fresh herb can replace dried ones. These substitutions keep the dish flexible while still being delicious. {{ingredient_image_1}} First, gather your ingredients. You will need: - 4 bone-in, skin-on chicken thighs - 2 tablespoons olive oil - 4 cloves garlic, minced - Juice and zest of 2 lemons - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste - 1 medium red onion, cut into wedges - 1 cup baby potatoes, halved - 1 cup cherry tomatoes - Fresh parsley for garnish Once you have everything ready, preheat your oven to 425°F (220°C). This step ensures your chicken cooks evenly. Next, chop the red onion and halve the baby potatoes. This makes them easy to cook with the chicken. The onions will add great flavor. The potatoes will soak up all the tasty juices. In a large bowl, mix the olive oil, minced garlic, lemon juice, lemon zest, dried oregano, dried thyme, paprika, salt, and pepper. Stir well to make a marinade. This blend brings zesty flavors to your chicken. Add the chicken thighs to the bowl. Make sure to coat them well with the marinade. Let the chicken marinate for at least 15 minutes. For more flavor, you can marinate it in the fridge for up to 2 hours. Take a large sheet pan and place the marinated chicken thighs in the center. Arrange the red onion wedges and halved baby potatoes around the chicken. Drizzle any leftover marinade over the vegetables. This will help them cook nicely and add flavor. Now, bake the pan in your preheated oven for 30-35 minutes. You want the chicken to reach an internal temperature of 165°F. The skin should turn golden brown. In the last 10 minutes, add the cherry tomatoes to the pan. They will soften and burst with flavor. Once the chicken is done, remove it from the oven. Let it rest for 5 minutes. This step keeps the chicken juicy. Finally, garnish with fresh parsley before serving. Enjoy your easy and delicious meal! To get crispy chicken skin, start with bone-in, skin-on thighs. Pat the skin dry with a paper towel. This removes moisture that can make the skin soggy. Use the right amount of oil in your marinade. Too much oil can make the skin greasy. Bake at a high temperature, like 425°F. This helps the skin crisp up nicely. Avoid covering the pan with foil during baking. Covering traps steam, which makes the skin soft. Marinate your chicken for at least 15 minutes. For a deeper flavor, let it sit for up to 2 hours in the fridge. Make sure to coat the chicken evenly with the marinade. Massaging the marinade into the meat helps it soak in. If you have time, use a zip-top bag for marinating. This allows the chicken to absorb more flavor. Always marinate in the fridge, not at room temperature. This keeps the chicken safe from bacteria. For this recipe, use a large sheet pan. A pan with sides helps catch juices and keeps everything in place. Use a mixing bowl to combine your marinade. A whisk helps mix the ingredients well. A meat thermometer is great for checking chicken doneness. It should read 165°F when the chicken is fully cooked. Lastly, have some parchment paper on hand. It makes for easy cleanup and prevents sticking. Pro Tips Marinate Longer: For an even more flavorful chicken, marinate for at least 2 hours or overnight in the refrigerator. Use a Meat Thermometer: Ensure your chicken is perfectly cooked by checking the internal temperature, which should reach 165°F (75°C). Add Vegetables Wisely: For best results, add quick-cooking vegetables like cherry tomatoes in the last 10 minutes of baking to prevent them from becoming mushy. Rest Before Serving: Let the chicken rest for 5 minutes before serving to allow the juices to redistribute for maximum juiciness. {{image_2}} You can play with the herbs and spices in this dish. Instead of oregano, try rosemary or basil. For a kick, add red pepper flakes. Use fresh herbs if you have them. They add great flavor. Mix and match to find your perfect blend. This recipe is flexible with vegetables. You can swap red onions for yellow or shallots. If you like carrots, toss in some baby carrots instead. Broccoli or zucchini also works well. Pick what you love or what you have at home. This dish will still taste great. Making this dish gluten-free is easy. All the ingredients are already gluten-free! For a low-carb option, skip the baby potatoes. Use cauliflower instead for a tasty twist. The lemon and garlic flavor will shine through, keeping it delicious and healthy. Store leftover chicken in an airtight container. Let the chicken cool first. Place it in the fridge for up to four days. Keep the vegetables with the chicken for best flavor. If you have extra sauce, save that too! To reheat, place the chicken on a baking sheet. Preheat your oven to 350°F (175°C). Heat for about 15-20 minutes. This keeps the chicken juicy and the skin crispy. You can also use a microwave. Heat it on medium. It takes about 2-3 minutes, but the skin may not stay crispy. You can freeze the chicken before or after cooking. If freezing raw, marinate it first. Put it in a freezer bag, and squeeze out the air. It lasts up to three months. For cooked chicken, let it cool completely. Store it in a freezer-safe container. It can last up to four months. When you’re ready to eat, thaw in the fridge overnight. Reheat it in the oven or microwave. Enjoy every bite! To check if your chicken is cooked, use a meat thermometer. Insert it into the thickest part. The safe temperature for chicken is 165°F. If you don’t have a thermometer, cut into the chicken. The meat should be white, with no pink juices. Cooking times may vary. Usually, bone-in chicken thighs take about 30-35 minutes at 425°F. Let your chicken rest for 5 minutes after baking. This helps keep it juicy and flavorful. Yes, you can use boneless chicken thighs! They will cook faster than bone-in pieces. Keep an eye on them. Start checking for doneness at about 20-25 minutes. The internal temperature should still reach 165°F. Boneless thighs will soak up the lemon garlic marinade just as well. You might want to reduce your cooking time. The skin won’t be as crispy, but they’ll still taste great! You can serve this dish with many sides. Here are some ideas: - Rice: Fluffy white rice or lemon rice works well. - Salad: A fresh green salad adds crunch. - Bread: Crusty bread is perfect for soaking up juices. - Veggies: Steamed or roasted vegetables make a colorful plate. You might also add some lemon slices for garnish. This adds brightness and flavor. Enjoy your meal! This blog shared key ingredients, steps, and tips for making sheet pan chicken. You learned how to prep, marinate, and bake your dish to perfection. We covered ways to get crispy skin and swap ingredients to match diets. Store your leftovers right, and reheat them to enjoy later. Cooking should be simple and fun, so try different flavors and variations. With these tips, you can create tasty meals that everyone loves. Enjoy your cooking journey!$

Zesty Sheet Pan Lemon Garlic Chicken

A flavorful and easy sheet pan chicken dish with lemon, garlic, and vegetables.

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Prep Time 15

Cook Time 35

Total Time 50

Servings 4

Calories 400 kcal

Ingredients

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

Instructions

Preheat your oven to 425°F (220°C).
In a large bowl, combine the olive oil, minced garlic, lemon juice, lemon zest, dried oregano, dried thyme, paprika, salt, and pepper. Mix well to create a marinade.
Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Let it marinate for at least 15 minutes (or up to 2 hours in the refrigerator for deeper flavor).
On a large sheet pan, arrange the marinated chicken thighs in the center. Scatter the red onion wedges and halved baby potatoes around the chicken. Drizzle any remaining marinade over the vegetables, ensuring they're well coated.
Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the skin is golden brown. In the last 10 minutes of cooking, add the cherry tomatoes to the pan.
Once done, remove from the oven and let rest for 5 minutes. Garnish with fresh parsley before serving.

Notes

Serve directly from the sheet pan for a rustic vibe, or transfer to a large serving platter. Garnish with additional lemon slices and a sprinkle of fresh parsley for color.

Keyword chicken, garlic, lemon, sheet pan