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To make Sheet-Pan Lemon Herb Chicken, gather these ingredients: - 4 boneless, skinless chicken breasts - 2 lemons (one for juice and one sliced) - 3 tablespoons extra-virgin olive oil - 4 cloves of garlic, finely minced - 2 teaspoons dried oregano - 2 teaspoons dried thyme - 1 teaspoon smoked paprika - Sea salt and freshly cracked black pepper to taste - 1 cup cherry tomatoes, halved - 1 bell pepper (any color), sliced into thin strips - 1 medium red onion, cut into wedges - A handful of fresh parsley, chopped (for garnish) Both fresh and dried herbs can work well in this recipe. - Fresh Herbs: They offer a bright flavor. Use them if you have them on hand. Just chop them finely and add them in place of dried herbs. - Dried Herbs: They are convenient and have a long shelf life. Use about one-third of the amount of dried herbs compared to fresh ones. They still pack a great flavor punch! Garnishes can add flair to your dish. Consider these options: - Fresh parsley: Sprinkle it on top before serving for a fresh touch. - Lemon slices: Add these for extra zest and color. - Red pepper flakes: If you like a little heat, sprinkle some on. These garnishes not only make the dish look better but also enhance the taste. Enjoy experimenting to find your favorite combinations! First, set your oven to 425°F (220°C). This hot temperature helps the chicken cook fast and brown well. While it heats, gather your ingredients. You will need boneless chicken breasts, fresh lemons, garlic, herbs, and colorful veggies. In a large bowl, mix the olive oil, lemon juice, minced garlic, oregano, thyme, smoked paprika, salt, and pepper. This marinade gives the chicken a tasty kick. Add in the chicken breasts and turn them well in the marinade. Cover the bowl. Let the chicken sit for at least 15 minutes. If you have time, marinate it for up to 1 hour in the fridge. This makes the chicken even better! While the chicken marinates, prepare your veggies. Take another bowl and add halved cherry tomatoes, sliced bell pepper, and red onion wedges. Drizzle a bit of olive oil over them. Season with salt and pepper. Toss gently so all the veggies get coated in oil and seasoning. Grab a large sheet pan. Place the marinated chicken breasts in the center. Surround them with the lemon slices and your seasoned veggies. Spread everything out so it cooks evenly. This way, you get tasty chicken and soft, roasted vegetables. Put the sheet pan in the hot oven. Roast everything for 25-30 minutes. The chicken is done when it reaches 165°F (75°C) inside. The veggies should be tender and slightly charred. This gives them a sweet flavor. When the chicken and veggies are cooked, take the pan out of the oven. Let it rest for 5 minutes. This helps keep the chicken juicy. Before serving, sprinkle chopped parsley on top. It adds color and freshness. Serve directly from the pan or transfer to a platter. Enjoy your meal! To enhance the flavor of your dish, always use fresh herbs when you can. Fresh herbs like parsley add a bright touch. If you use dried herbs, crush them slightly in your hands before adding them. This releases their oils and boosts their flavor. Oregano and thyme are great choices for this recipe. For juicy chicken, use a meat thermometer. The chicken should reach 165°F (75°C). Marinating the chicken is key. Let it soak in the marinade for at least 15 minutes. If you have extra time, let it sit for an hour. This adds depth and helps keep the chicken moist. Cut your vegetables into similar sizes. This ensures they cook evenly. Cherry tomatoes, bell peppers, and red onions work well together. Toss them in olive oil, salt, and pepper to coat them fully. This simple step makes them flavorful and tender after roasting. Presentation matters! You can serve right from the sheet pan for a casual look. If you prefer a more formal touch, transfer everything to a large platter. Garnish with fresh lemon slices and parsley. This adds color and freshness, making your meal visually appealing. {{image_4}} You can change the veggies to suit your taste. Try using broccoli, zucchini, or asparagus. These add great color and flavor. You can also use carrots or green beans for a nice crunch. Just remember to cut them into similar sizes. This helps them cook evenly with the chicken. If you want to switch proteins, chicken isn’t your only option. Salmon works well with this recipe. The lemon and herbs will flavor the fish nicely. You can also use firm tofu for a plant-based meal. Just make sure to press the tofu first. This removes extra water and helps the marinade soak in better. Feel free to get creative with marinades! Try adding honey for some sweetness. A splash of soy sauce makes a savory twist. You can also add mustard for a tangy kick. Mixing different herbs can change the flavor too. Basil or rosemary can work well. Just remember, keep it simple and fun! To keep your lemon herb chicken fresh, store it in an airtight container. Place the chicken and veggies together. Let the meal cool down first. You can keep it in the fridge for up to three days. Be sure to label the container with the date. This helps you track how long it has been stored. Reheating is easy and quick. You can use your oven or microwave. For the oven, preheat it to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 10-15 minutes. This warms everything evenly. If you use the microwave, cover the dish with a lid or wrap. Heat on high for about 2-3 minutes. Check if it’s hot all the way through. Freezing is a smart way to save extra chicken. Allow the cooked meal to cool completely. Divide it into portions and place them in freezer-safe bags. Squeeze out as much air as you can. Label the bags with the date. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat as mentioned above. Enjoy your flavorful meal later! You should marinate the chicken for at least 15 minutes. For more flavor, try to marinate it for up to 1 hour. This allows the chicken to soak in all the tasty herbs and lemon juice. It makes each bite juicy and full of flavor. Yes, you can use bone-in chicken. Keep in mind that bone-in chicken will need a longer cooking time. Make sure the chicken reaches an internal temperature of 165°F (75°C) to be safe to eat. Adjust the roasting time to about 35-40 minutes for best results. You can serve this dish with many sides. Some great options include: - Rice or quinoa for a grain base - A fresh green salad for a light touch - Crusty bread to soak up the juices - Roasted potatoes for extra comfort These sides balance the meal and add more flavor. To adjust the spice level, add more or less smoked paprika. If you like heat, try adding a pinch of red pepper flakes. For a milder taste, reduce the amount of paprika. Always taste as you go to find your perfect balance. Yes, this recipe is perfect for meal prep. You can cook a large batch and store leftovers in the fridge. It stays fresh for about 3-4 days. Just reheat in the microwave or oven when you’re ready to eat. Enjoy a flavorful meal anytime! This blog post covered key steps for making sheet-pan lemon herb chicken. We looked at essential ingredients, like fresh or dried herbs. You learned how to marinate chicken and prepare vegetables for the best flavor. I shared tips for perfect cooking and presentation. We explored different variations to keep meals exciting and shared storage tips for leftovers. Incorporating these ideas will make your cooking fun and easy. Enjoy the delicious results!

Sheet-Pan Lemon Herb Chicken

Discover the ultimate Zesty Lemon Herb Chicken Delight recipe that will tantalize your taste buds! This easy and vibrant dish features tender chicken breasts marinated in a zesty blend of lemon, garlic, and herbs, surrounded by colorful roasted veggies. Perfect for weeknight dinners or special occasions, this simple recipe is sure to impress. Click through to explore the full recipe and bring a burst of flavor to your table!
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Ingredients
  

4 boneless, skinless chicken breasts

2 lemons (one for juice and the other sliced)

3 tablespoons extra-virgin olive oil

4 cloves of garlic, finely minced

2 teaspoons dried oregano

2 teaspoons dried thyme

1 teaspoon smoked paprika

Sea salt and freshly cracked black pepper to taste

1 cup cherry tomatoes, halved

1 bell pepper (choose your favorite color), sliced into thin strips

1 medium red onion, cut into wedges

A handful of fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C) to ensure it’s hot for roasting.

    In a large mixing bowl, whisk together the olive oil, fresh lemon juice, minced garlic, oregano, thyme, smoked paprika, salt, and pepper. This will create a flavorful marinade for your chicken.

      Add the chicken breasts into the marinade, making sure to turn each piece to coat them evenly. Cover the bowl and allow the chicken to marinate for at least 15 minutes, or for a deeper flavor, refrigerate and marinate for up to 1 hour.

        While the chicken is soaking up those delicious flavors, prepare the vegetables. In a separate bowl, combine the halved cherry tomatoes, sliced bell pepper, and red onion wedges. Drizzle with a little olive oil, then season with salt and pepper. Toss gently to combine, ensuring the veggies are evenly coated.

          On a large, rimmed sheet pan, arrange the marinated chicken breasts in the center. Surround the chicken with the sliced lemon and the seasoned vegetable mixture, spreading everything out for even roasting.

            Place the sheet pan in the preheated oven and roast for approximately 25-30 minutes. The chicken should be fully cooked when it reaches an internal temperature of 165°F (75°C), while the vegetables become beautifully tender.

              Once cooked, carefully remove the sheet pan from the oven and let it rest for 5 minutes before serving. This helps the juices redistribute in the chicken. Before serving, sprinkle freshly chopped parsley over the top for a burst of color and freshness.

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

                  - Presentation Tips: To enhance visual appeal, serve directly from the sheet pan or transfer to a large serving platter. Garnish with additional lemon slices and a sprinkle of parsley for a vibrant and enticing display. Enjoy your meal!