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To make this dish, you need: - 4 boneless, skinless chicken thighs - 1.5 pounds baby potatoes, halved - 4 tablespoons olive oil - 2 tablespoons fresh lemon juice - 1 tablespoon lemon zest - 2 teaspoons garlic powder - 2 teaspoons dried oregano - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste - Fresh parsley or basil for garnish These chicken thighs stay juicy and tasty. The baby potatoes add a nice texture. Olive oil helps the chicken and potatoes brown well. For this recipe, gather these common pantry items: - Garlic powder - Dried oregano - Dried thyme - Paprika - Salt and pepper These ingredients boost flavor and make the dish shine. They are easy to find and often already in your kitchen. Fresh ingredients make a big difference in taste. Use: - Fresh lemons for juice and zest - Fresh parsley or basil for garnish Fresh lemon juice brightens the dish. Zest adds a fragrant kick. Chopped herbs at the end give color and flavor. Using fresh ingredients will elevate your meal. First, preheat your oven to 425°F (220°C). This will get it hot and ready. Next, grab a large bowl. Combine 4 tablespoons of olive oil, 2 tablespoons of fresh lemon juice, and 1 tablespoon of lemon zest. Add in 2 teaspoons of garlic powder, 2 teaspoons of dried oregano, 1 teaspoon of dried thyme, 1 teaspoon of paprika, salt, and pepper. Whisk them together until mixed well. Now, add the 4 boneless, skinless chicken thighs to this bowl. Make sure each piece is coated in the marinade. Let the chicken sit for at least 15 minutes. This helps the flavors soak in while you prepare the potatoes. Take a large sheet pan and place the halved baby potatoes on it. You need about 1.5 pounds of these potatoes. Drizzle an extra tablespoon of olive oil over them. Season with salt and pepper. Toss the potatoes so they are all coated. Once done, create a space in the center of the pan. Place the marinated chicken thighs there. Pour any leftover marinade over the chicken and potatoes. This will add extra flavor. Now, it's time to bake. Place the sheet pan in your preheated oven. Bake for 25 to 30 minutes. You want the chicken to reach 165°F (74°C) inside. Check the potatoes too; they should be tender and golden. When the cooking time is up, take the pan out of the oven. Let the dish rest for about 5 minutes before serving. This helps the juices settle. Finally, garnish with chopped fresh parsley or basil for color and flavor. Enjoy your delicious meal! To make the best marinade, start with fresh lemon juice and zest. This gives the chicken a bright flavor. Mixing the olive oil, lemon juice, garlic powder, and herbs in a bowl helps blend the flavors. Make sure to coat the chicken well. Let it sit for at least 15 minutes. This short time allows the chicken to absorb the flavors, making each bite tasty. Baking chicken thighs at high heat ensures a juicy inside and a crisp outside. Preheat your oven to 425°F (220°C) before placing the chicken in. Use a meat thermometer to check the chicken's doneness. Look for an internal temperature of 165°F (74°C). This way, you avoid dry chicken and keep it tender. For crispy potatoes, cut them in half for even cooking. Toss them in olive oil, salt, and pepper before baking. This helps them crisp up nicely. Spread the potatoes out on the pan, ensuring they are not overcrowded. This allows the hot air to circulate and creates a golden, crispy finish. Check them after 25 minutes for the best texture. {{image_2}} You can switch out the chicken for other meats. Try using boneless pork chops or turkey breasts. They cook well on a sheet pan and soak up the same lemon herb flavor. For a vegetarian option, use firm tofu or chickpeas. These options add protein while keeping the dish tasty. Feel free to change the baby potatoes. Carrots, sweet potatoes, or Brussels sprouts work great too. Just cut them to similar sizes for even cooking. You can also add bell peppers or zucchini for more color and crunch. Mixing different veggies adds fun and new flavors to the dish. Experimenting with herbs can change the dish's taste. Swap oregano and thyme for rosemary or dill. You can use fresh herbs for a stronger flavor or dried herbs for ease. Adding fresh basil or cilantro at the end brings a fresh twist. These simple changes can make your sheet pan dinner exciting and new each time. To store leftovers, let the dish cool down first. Place the chicken and potatoes in an airtight container. This keeps them fresh. Store the container in the fridge. It will last for up to three days. When you are ready to reheat, preheat your oven 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. This will help the dish stay juicy and tasty. You can freeze the leftovers too! First, let them cool completely. Then, place the chicken and potatoes in freezer-safe bags. Remove as much air as you can. This helps prevent freezer burn. Label the bags with the date. They can be stored for up to three months. When you want to enjoy them again, thaw in the fridge overnight before reheating. Yes, you can use bone-in chicken. Just adjust the cooking time. Bone-in cuts take longer to cook. Aim for 35 to 40 minutes. Check the internal temperature. It should reach 165°F (74°C). To make it healthier, use less oil. You can cut the olive oil amount by half. Add more veggies like bell peppers or zucchini for extra nutrients. You can also swap chicken thighs for chicken breasts. Breasts are leaner and lower in fat. Many sides pair well with this dish. A fresh salad with greens and lemon dressing works great. Steamed broccoli or green beans add color and nutrition. You can also serve it with quinoa for a hearty option. Yes, you can prepare this dish ahead. Marinate the chicken and chop the potatoes a day before. Store them in the fridge. Just bake them when you are ready to eat. This saves time and makes dinner easy. The best way to know if chicken is done is by checking the temperature. Use a meat thermometer. Insert it into the thickest part of the thigh. It should read 165°F (74°C). If you don’t have a thermometer, the juices should run clear when pierced. This blog post covered how to make Sheet Pan Lemon Herb Chicken. You learned about key ingredients and how to prepare, bake, and store your dish. I shared tips to perfect the marinade and keep your chicken tender. You can also customize the recipe with different proteins and veggies. Try this simple meal for a tasty dinner. With easy steps and helpful tips, you’ll impress everyone at the table. Enjoy cooking and make this dish your own!

Sheet Pan Lemon Herb Chicken & Potatoes

Discover the mouthwatering flavors of Zesty Lemon Herb Chicken & Potato Medley! This simple and delicious recipe features tender chicken thighs marinated in a zesty blend of lemon and herbs, paired with perfectly roasted baby potatoes. Ready in just 45 minutes, it’s the perfect meal for any night. Click through to explore the full recipe and learn how to impress your family with this delightful dish!
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Ingredients
  

4 boneless, skinless chicken thighs

1.5 pounds baby potatoes, halved

4 tablespoons olive oil

2 tablespoons fresh lemon juice

1 tablespoon lemon zest

2 teaspoons garlic powder

2 teaspoons dried oregano

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley or basil for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, combine olive oil, lemon juice, lemon zest, garlic powder, oregano, thyme, paprika, salt, and pepper. Whisk until well combined.

      Add the chicken thighs to the bowl, ensuring they are evenly coated with the marinade. Let it marinate for at least 15 minutes while preparing the potatoes.

        On a large sheet pan, arrange the halved baby potatoes. Drizzle with additional olive oil (about 1 tablespoon) and season with salt and pepper. Toss to coat.

          Create space in the center of the sheet pan and place the marinated chicken thighs there. Pour any remaining marinade over the chicken and potatoes.

            Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden.

              Once done, let it rest for 5 minutes before serving.

                Garnish with chopped fresh parsley or basil for a pop of color and added flavor.

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