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- 4 boneless, skinless chicken thighs - 2 lemons (1 for juice and 1 for slicing) - 6 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon paprika - ½ teaspoon red pepper flakes (optional, for a spicy kick) - 3 tablespoons olive oil - Salt and pepper to taste - 1 pound baby potatoes, halved - 1 cup green beans, trimmed - Fresh parsley, chopped (for garnish) - Large mixing bowl - Whisk - Sheet pan - Knife - Cutting board - Measuring spoons - Meat thermometer When measuring ingredients, use dry measuring cups for solids and liquid measuring cups for liquids. For spices, level off with a knife for accuracy. If you want fresh lemon juice, roll the lemon on the counter before cutting. This helps release more juice. Always taste as you go; it’s the best way to adjust flavors! {{ingredient_image_2}} Start by preheating your oven to 425°F (220°C). This step is key for even cooking. While the oven heats, grab a big bowl. In it, mix the juice of 1 lemon, minced garlic, oregano, paprika, red pepper flakes, olive oil, and a pinch of salt and pepper. This marinade is full of flavor. Add the chicken thighs to the bowl. Make sure they are well coated in the marinade. For the best taste, let them sit for at least 15 minutes. If you have time, two hours is even better. While the chicken marinates, it’s time to prep your veggies. Take 1 pound of baby potatoes and cut them in half. Also, trim 1 cup of green beans. In a separate bowl, toss the potatoes and green beans with a splash of olive oil, salt, and pepper. This helps them cook evenly and adds flavor. Grab a large sheet pan. Place the marinated chicken thighs in the center. Surround the chicken with the seasoned baby potatoes and green beans. Spread them out so they can cook well. Now, slice the second lemon into thin rounds. Place these lemon slices on top of the chicken and among the veggies. This adds flavor and makes the dish look pretty. Now it’s time to bake! Slide the sheet pan into your preheated oven. Bake for about 25 to 30 minutes. The chicken should reach 165°F (75°C) when done, and the potatoes should be tender. Once baked, carefully take the pan out. Let it rest for a few minutes. This helps the juices settle. Before serving, sprinkle fresh parsley on top for a pop of color and taste. Enjoy your meal! For the best taste, marinate the chicken. Use the juice from one lemon and mix it with garlic, olive oil, and spices. Let the chicken sit in this mixture for at least 15 minutes. If you have more time, aim for two hours. This extra time helps the flavors soak in deeply, making your chicken juicy and tasty. To make sure everything cooks well, spread the vegetables out on the sheet pan. Place the chicken in the center, surrounded by the potatoes and green beans. This setup allows the heat to circulate. Keep the pieces apart, so they don't steam each other. Check the chicken's internal temperature at 165°F for safety and best flavor. Feel free to switch up the herbs and spices. If you want a different taste, try fresh thyme or rosemary. You can also use lemon zest for extra zing. For a unique twist, add some cumin or curry powder. These changes can bring new life to your sheet pan dish. Experiment and find what you love! Pro Tips Marinate Longer: For deeper flavor, marinate the chicken thighs for at least 2 hours, or overnight if possible. Use Fresh Herbs: Fresh parsley or other herbs can elevate the dish; consider adding thyme or rosemary for an aromatic twist. Uniform Vegetable Cutting: Cut the baby potatoes and green beans to similar sizes to ensure even cooking and tenderness. Check Doneness with a Thermometer: Always use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) for safety. {{image_4}} You can switch up the chicken cuts for this recipe. If you prefer, use chicken breasts instead of thighs. Breasts cook faster, so check for doneness at 20-25 minutes. Skin-on cuts add a nice crispiness, but use a bit more oil to balance the flavors. Feel free to mix in different veggies. Zucchini, bell peppers, or asparagus work well. Just chop them into similar sizes to ensure even cooking. If you use heartier vegetables like carrots, add them to the pan first, as they take longer to cook. Experiment with spices to change the flavor. Try cumin for a warm taste, or rosemary for a fresh twist. If you like heat, add more red pepper flakes. You can also use lemon zest for extra brightness. Mix and match spices to find your perfect blend! Store your leftover lemon garlic chicken in an airtight container. Make sure the chicken and veggies cool down before sealing. This keeps them fresh. You can store it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. To reheat, take the chicken and veggies out of the fridge. Preheat your oven to 350°F (175°C). Place the food in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 20 minutes, or until warm. You can also use a microwave if you're short on time. Just heat in short bursts to avoid drying it out. For freezing, make sure the chicken and veggies cool completely. Place them in freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. You can freeze the dish for up to three months. When ready to eat, thaw it overnight in the fridge. Then, follow the reheating instructions above. Enjoy the flavors even after freezing! Cooking sheet pan lemon garlic chicken takes about 25 to 30 minutes in a preheated oven at 425°F (220°C). Make sure the chicken reaches an internal temperature of 165°F (75°C) to ensure it's safe to eat. The baby potatoes should also be tender for the best taste. You can serve many things alongside this dish. A fresh salad pairs well, adding crunch and color. Rice or quinoa can soak up the lemony juices. For a hearty meal, garlic bread or crusty rolls work great too. Feel free to get creative with your sides! Yes, you can use boneless chicken breasts in this recipe. They may cook faster, so check them earlier, about 20 to 25 minutes. Chicken breasts are leaner, so they might dry out quicker than thighs. To keep them juicy, marinate well and watch the cooking time. To make this recipe healthier, you can do a few things. Swap baby potatoes for sweet potatoes or cauliflower for lower carbs. Use less olive oil in the marinade. Add more vegetables, like bell peppers or zucchini, for extra fiber and nutrients. These tweaks keep the dish tasty and nutritious! This blog post covered everything you need for delicious sheet pan lemon garlic chicken. You learned about the right ingredients and kitchen tools. The step-by-step guide makes cooking easy. Tips for flavor and cooking help you get the best results. You can even explore variations with different vegetables or spices. Remember to store leftovers safely and follow reheating tips. Enjoy cooking this dish and make it your own!

Zesty Sheet Pan Lemon Garlic Chicken

A flavorful and easy-to-make sheet pan dinner featuring marinated chicken thighs, baby potatoes, and green beans, all roasted with lemon and garlic.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken thighs
  • 2 pieces lemons (1 for juice and 1 for slicing)
  • 6 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 0.5 teaspoon red pepper flakes (optional)
  • 3 tablespoons olive oil
  • to taste salt and pepper
  • 1 pound baby potatoes, halved
  • 1 cup green beans, trimmed
  • for garnish fresh parsley, chopped

Instructions
 

  • Begin by preheating your oven to 425°F (220°C) to ensure it's hot and ready for baking.
  • In a spacious mixing bowl, whisk together the juice of 1 lemon, minced garlic, dried oregano, paprika, red pepper flakes (if using), olive oil, and a generous pinch of salt and pepper.
  • Once combined, add the chicken thighs to the bowl, ensuring they are thoroughly coated in the marinade. Allow them to marinate for a minimum of 15 minutes, ideally 2 hours.
  • During the marinating time, prep your veggies. Toss the halved baby potatoes and trimmed green beans in a drizzle of olive oil, along with a sprinkle of salt and pepper.
  • On a large sheet pan, arrange the marinated chicken thighs in the center. Surround the chicken with the seasoned potatoes and green beans.
  • Slice the second lemon into thin rounds and nestle these lemon slices on top of the chicken and among the vegetables.
  • Place the sheet pan in the preheated oven and bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are tender.
  • Once baked to perfection, carefully remove the sheet pan from the oven and allow it to rest for a few moments.
  • Before serving, garnish the dish with freshly chopped parsley.

Notes

For a rustic dining experience, serve straight from the sheet pan. Alternatively, transfer to a serving platter and drizzle with pan juices.
Keyword chicken, easy dinner, garlic, lemon, sheet pan