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In today’s fast-paced world, the demand for effortless yet delicious meals has led to the rise of one-pan recipes. These culinary gems not only simplify the cooking process but also streamline cleanup, making them perfect for busy lifestyles. Among the plethora of one-pan options, the Zesty One-Pan Lemon Herb Chicken stands out with its vibrant flavors and straightforward preparation. This dish embodies the essence of a wholesome meal, marrying succulent chicken with a medley of fresh herbs and colorful vegetables, creating a delightful feast that is both nutritious and satisfying.

One-Pan Sheet Pan Lemon Herb Chicken

Discover the simplicity of weeknight cooking with this Zesty One-Pan Lemon Herb Chicken recipe. Bursting with flavor and nutrition, it combines juicy chicken thighs, fresh herbs, and vibrant vegetables like cherry tomatoes and green beans all cooked together in one pan. This easy-to-follow recipe not only saves time on preparation and cleanup but also delivers a delicious meal perfect for busy evenings. Bring joy to your table with this delightful dish!
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Ingredients
  

4 boneless, skinless chicken thighs

2 large lemons (1 juiced, 1 sliced into rounds)

4 cloves garlic, minced

1 tablespoon fresh rosemary, finely chopped

1 tablespoon fresh thyme, finely chopped

2 tablespoons extra virgin olive oil

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

1 cup cherry tomatoes, halved

1 red onion, cut into wedges

1 cup fresh green beans, trimmed

Fresh parsley, chopped, for garnish

Instructions
 

Preheat Oven: Begin by preheating your oven to 425°F (220°C) so it's ready for roasting.

    Prepare Lemon Herb Marinade: In a medium-sized bowl, whisk together the juice of 1 lemon, minced garlic, olive oil, sea salt, black pepper, chopped rosemary, and thyme until well combined to create a flavorful marinade.

      Marinate Chicken: Take a large bowl or resealable bag and add the chicken thighs. Pour half of the prepared lemon herb marinade over the chicken, ensuring each piece is well coated. Allow the chicken to marinate for at least 15 minutes, or up to 1 hour in the refrigerator for a deeper flavor infusion.

        Arrange Vegetables: On a large sheet pan, arrange the lemon slices, halved cherry tomatoes, red onion wedges, and green beans. Drizzle the remaining marinade over the vegetables, then toss everything gently to evenly coat them.

          Place Chicken on Vegetables: After marinating, remove the chicken from the marinade and place the thighs on top of the arranged vegetables on the sheet pan. This way, the juices will drip down as they cook.

            Roast the Dish: Transfer the sheet pan to the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables become tender with a slightly caramelized surface.

              Serve and Garnish: Remove the pan from the oven and let it rest for about 5 minutes. Before serving, sprinkle chopped fresh parsley over the dish for a vibrant touch. Enjoy your delicious one-pan meal filled with bright flavors!

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

                  - Presentation Tips: For an impressive display, serve the chicken and vegetables on individual plates, ensuring to include a lemon slice and a sprinkle of parsley on top for added visual appeal.