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- 4 boneless, skinless chicken breasts - 2 tablespoons extra virgin olive oil - Zest and juice of 2 fresh lemons - 4 garlic cloves, finely minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon dried basil - Salt and freshly ground black pepper, to taste - 1 cup cherry tomatoes, halved - 1 cup green beans, trimmed and cleaned - Fresh parsley, finely chopped (for garnish) I love using fresh ingredients in my cooking. For this dish, I start with chicken breasts. They are easy to cook and soak up flavors well. The olive oil adds richness. The fresh lemons bring a bright taste. A few garlic cloves add depth to the flavor. I use three herbs to boost the taste: oregano, thyme, and basil. Each adds its unique touch. I like to sprinkle salt and pepper to make the flavors pop. Adding veggies makes this dish colorful and healthy. Cherry tomatoes burst with sweetness. Green beans add a nice crunch. Finally, fresh parsley gives a lovely finish. You can find the full recipe to see how these ingredients come together in a delicious way. - Preheat the Oven: Set your oven to 400°F (200°C). This will help cook the chicken evenly. - Make the Marinade: In a large bowl, mix the olive oil, lemon juice, lemon zest, minced garlic, and herbs together. Whisk until everything blends well. - Marinate the Chicken: Add the chicken breasts to the bowl. Make sure each piece is coated in the marinade. Let it sit for 15 minutes to soak up the flavors. - Prepare for Baking: Take a large skillet and arrange the marinated chicken in a single layer. Pour any leftover marinade over the chicken to keep it juicy. - Add the Vegetables: Scatter the halved cherry tomatoes and green beans around the chicken. This adds color and flavor. - Bake: Place the skillet in the oven. Bake for 25-30 minutes. Check if the chicken reaches 165°F (75°C). This keeps the meat safe and tasty. Cooking this One-Pan Lemon Herb Chicken is simple and fun. With just a few steps, you create a flavorful meal that looks great and tastes even better. For the complete guide, check the full recipe. Marinating the chicken adds great flavor. Aim for at least 15 minutes. If you can, let it sit for a couple of hours in the fridge. This time allows the chicken to soak up all the tasty juices. Use a covered bowl or a zip-lock bag for storage. This keeps the chicken fresh and prevents spills in your fridge. To ensure the chicken cooks perfectly, use a meat thermometer. Insert it into the thickest part of the chicken. It should read 165°F (75°C) when done. This will help you avoid dry chicken. A large, oven-safe skillet works best for this recipe. It lets you cook everything in one pan, making cleanup easy. For a beautiful presentation, serve the chicken and veggies right from the pan. This keeps the dish warm and inviting. You can add a sprinkle of fresh parsley on top. It adds a nice touch of color. Pair this dish with fluffy couscous or quinoa. These sides soak up the delightful lemon-herb juices. This makes each bite even better. {{image_4}} You can switch out chicken for tofu or other proteins. Tofu absorbs flavors well and makes a great plant-based option. If you want a different protein, try shrimp or fish. They cook fast and add a nice flavor. Using seasonal vegetables gives your dish a fresh twist. In summer, use zucchini, bell peppers, or corn. In fall, try butternut squash or Brussels sprouts. Each season brings new tastes to explore! Feel free to experiment with additional herbs or spices. Fresh rosemary or dill can add a new layer of flavor. You can also try using smoked paprika for a hint of smokiness. Different citrus options can change the taste profile. Lime or orange juice works great instead of lemon. Each citrus brings its unique flavor, so mix it up! For gluten-free variations, ensure all ingredients are certified gluten-free. Most spices and olive oil are safe. Pair it with quinoa or brown rice for a healthy meal. If you're looking for low-carb or keto-friendly alternatives, replace the green beans with broccoli or cauliflower. These veggies are low in carbs and high in nutrients. Enjoy a tasty meal that fits your dietary needs! Store leftover chicken in the fridge. Place it in a sealed container. This keeps it fresh and prevents smells from mixing. Use glass or plastic containers with tight lids for best results. Make sure to refrigerate within two hours of cooking to avoid bacteria growth. To reheat the chicken, use the oven or stovetop. Both methods help keep the chicken juicy. If using the oven, set it to 350°F (175°C). Heat for about 15 minutes or until warm. On the stovetop, add a splash of chicken broth in a pan. Cover it and heat on low. Always check the internal temperature. It should reach 165°F (75°C) for safety. To freeze One-Pan Lemon Herb Chicken, let it cool completely. Then, wrap it tightly in plastic wrap and place it in a freezer bag. Remove as much air as possible to prevent freezer burn. It can last up to three months. When ready to eat, thaw in the fridge overnight. Reheat in the oven or stovetop to enjoy a tasty meal again. Baking One-Pan Lemon Herb Chicken takes about 25 to 30 minutes. First, preheat your oven to 400°F (200°C). Once you place the marinated chicken in the oven, check it after 25 minutes. Use a meat thermometer to ensure the chicken reaches 165°F (75°C). The vegetables should be tender and bright when done. Yes, you can use frozen chicken for this recipe. However, you must thaw it safely first. The best way is to put it in the fridge overnight. If you are short on time, you can use the microwave's defrost setting. Make sure the chicken is fully thawed before marinating. This helps ensure even cooking and better flavor. Many sides complement this dish well. Here are some tasty options: - Fluffy couscous - Quinoa - Roasted potatoes - Steamed broccoli - A fresh garden salad These sides add texture and flavor to your meal. They also soak up the delicious lemon-herb juices. Enjoy exploring new combinations! This guide covered all you need for One-Pan Lemon Herb Chicken. We discussed essential ingredients, preparation steps, and cooking tips. You can make this dish your own with easy variations as well as great storage options. Remember, cooking should be fun and satisfying. Try it out and enjoy a delicious meal with less mess. Feel free to share your own tips or twists for even more flavors!

One-Pan Lemon Herb Chicken

Discover the joy of easy cooking with this One-Pan Lemon Herb Chicken recipe! Juicy chicken breasts marinated in a zesty lemon-herb blend are baked alongside vibrant cherry tomatoes and green beans for a deliciously simple meal. In just 45 minutes, you can create a flavorful dish that’s perfect for dinner. Click through to explore the full recipe and elevate your weeknight meals with this delightful one-pan wonder!
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Ingredients
  

4 boneless, skinless chicken breasts

2 tablespoons extra virgin olive oil

Zest and juice of 2 fresh lemons

4 garlic cloves, finely minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon dried basil

Salt and freshly ground black pepper, to taste

1 cup cherry tomatoes, halved

1 cup green beans, trimmed and cleaned

Fresh parsley, finely chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it's ready for baking the chicken and veggies.

    Make the Marinade: In a large mixing bowl, combine the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, thyme, basil, and a generous amount of salt and pepper. Whisk the mixture thoroughly until it’s well blended.

      Marinate the Chicken: Add the chicken breasts to the bowl with the marinade. Ensure that each piece is well-coated in the flavorful mixture. For the best results, allow the chicken to marinate for a minimum of 15 minutes at room temperature, or refrigerate for up to a couple of hours if you have time.

        Prepare for Baking: In a large, oven-safe skillet or pan, arrange the marinated chicken breasts in a single layer. Pour any remaining marinade over the top of the chicken to amplify the flavor.

          Add the Vegetables: Scatter the halved cherry tomatoes and trimmed green beans around the chicken. Drizzle a small amount of olive oil over the vegetables and sprinkle them with a little salt and pepper to enhance their taste.

            Bake: Carefully transfer the skillet to the preheated oven. Bake for 25-30 minutes, or until the chicken is fully cooked (an internal temperature of 165°F/75°C) and the vegetables are tender and vibrant in color.

              Rest the Dish: Once baked, remove the skillet from the oven and allow it to rest for a few minutes, which will help retain the juices in the chicken.

                Garnish and Serve: Finish by garnishing with freshly chopped parsley to add a pop of color and freshness right before serving.

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

                    - Presentation Tips: For an inviting presentation, serve the chicken and vegetables directly from the pan, garnished with an extra sprinkle of fresh parsley. Pair the dish with fluffy couscous or quinoa to soak up the delightful lemon-herb juices for a complete meal. Enjoy!