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If you’re on the lookout for a simple yet flavorful dinner option, the Zesty Sheet Pan Lemon Herb Chicken is an ideal choice. This dish combines juicy chicken thighs with vibrant vegetables, all infused with a zesty lemon herb marinade that brings a burst of freshness to your dinner table. It's the perfect blend of aromatic herbs and citrusy goodness that not only tantalizes your taste buds but also uplifts your mood as the delightful aromas fill your kitchen.

Sheet Pan Lemon Herb Chicken

Discover the simplicity and flavor of Zesty Sheet Pan Lemon Herb Chicken, a perfect weeknight dinner or a crowd-pleaser for guests. Juicy chicken thighs are marinated in a vibrant lemon herb mix and roasted alongside colorful vegetables like potatoes, cherry tomatoes, and green beans. With minimal prep and cleanup, this one-pan recipe not only satisfies your taste buds but also fills your kitchen with delightful aromas. Elevate your meal with fresh herbs and enjoy a nutritious, balanced dish that’s as appealing to the eye as it is to the palate.
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Ingredients
  

4 boneless, skinless chicken thighs

2 lemons (1 for juice, 1 for slices)

4 cloves garlic, minced

1 tablespoon fresh rosemary, finely chopped

1 tablespoon fresh thyme, finely chopped

1 tablespoon fresh parsley, finely chopped

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon paprika

2 tablespoons olive oil (plus extra for drizzling)

1 pound baby potatoes, halved

1 cup cherry tomatoes

1 cup green beans, trimmed

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). For fuss-free cleanup, line a large sheet pan with parchment paper.

    Prepare the Marinade: In a medium bowl, mix together the minced garlic, juice from one lemon, chopped rosemary, thyme, parsley, salt, black pepper, paprika, and olive oil. Stir the ingredients well until they form a cohesive marinade.

      Marinate the Chicken: Place the chicken thighs into a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is generously coated. Seal the bag or cover the dish, and allow the chicken to marinate in the refrigerator for a minimum of 30 minutes, or for even more flavor, up to 2 hours.

        Prepare the Vegetables: While the chicken marinates, take a large bowl and add the halved baby potatoes. Drizzle them with olive oil and season with salt, black pepper, and a pinch of paprika. Toss the potatoes until they are well-coated. Next, add the trimmed green beans and cherry tomatoes to the bowl, drizzling them lightly with olive oil and seasoning evenly.

          Assemble the Sheet Pan: Place the marinated chicken thighs in the center of the prepared sheet pan. Surround the chicken with the seasoned baby potatoes, green beans, and cherry tomatoes. For a burst of flavor and presentation, lay the slices of the second lemon atop the chicken.

            Roast to Perfection: Slide the sheet pan into the preheated oven and roast for approximately 25-30 minutes. The chicken should reach an internal temperature of 165°F (75°C), and the vegetables should be tender and lightly charred.

              Serve and Enjoy: Carefully remove the sheet pan from the oven and allow the dish to rest for about 5 minutes. For an extra touch, garnish with more fresh herbs if desired. Serve the chicken and vegetables hot, drizzling some of the juicy pan drippings over the top for an added layer of flavor.

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 4