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- 4 boneless, skinless chicken thighs - 2 tablespoons olive oil - 2 lemons (one for juice and one sliced) - 3 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste - 1 cup cherry tomatoes, halved - 1 zucchini, sliced - 1 bell pepper (any color), diced - Fresh parsley, chopped, for garnish To prepare your ingredients, start with the chicken. Use a kitchen scale if you have one. Aim for about 6 ounces per thigh. For the olive oil, use a tablespoon measuring spoon. It helps to drizzle evenly. When measuring lemon juice, roll the lemons on the counter first. This makes them easier to juice. For garlic, use a knife to mince it finely. Fresh garlic gives great flavor. For herbs, dried oregano and thyme can be measured with a teaspoon. When choosing vegetables, look for bright colors. The zucchini should feel firm. The bell pepper should be smooth. For cherry tomatoes, pick ones that are plump and shiny. Fresh parsley should be vibrant green. These tips help make your dish taste fresh and delicious! 1. Preheating the oven Start by preheating your oven to 400°F (200°C). This step is key for even cooking. 2. Making the marinade In a large bowl, mix together: - 2 tablespoons olive oil - Juice from one lemon - 3 cloves minced garlic - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste Stir well to combine all the flavors. This marinade brings a bright taste to the chicken. Add the chicken thighs to the bowl and coat them evenly. Let them sit for about 15 minutes. This allows the flavors to meld nicely. 3. Arranging chicken and veggies in the skillet Grab a large oven-proof skillet. Place the marinated chicken thighs in the center. Surround the chicken with: - Sliced lemon - 1 cup halved cherry tomatoes - 1 sliced zucchini - 1 diced bell pepper Drizzle a little extra olive oil over the veggies. Season with a pinch of salt and pepper. This adds flavor and helps the veggies cook well. 4. Baking time and temperature Place the skillet in your preheated oven. Bake for 25-30 minutes. Make sure the chicken is cooked through. The internal temperature should reach 165°F (75°C). This ensures the chicken is safe and juicy. 5. Resting the dish before serving Once cooked, take the skillet out of the oven. Let it rest for about 5 minutes. This step keeps the chicken moist. 6. Garnishing tips Before serving, sprinkle fresh chopped parsley on top. This adds a pop of color and freshness. Enjoy your delicious one-pan lemon herb chicken and veggies! To keep chicken moist, marinate it well. I recommend letting it sit in the marinade for at least 15 minutes. This helps the flavors soak in deeply. To check if your chicken is done, use a meat thermometer. The chicken should reach 165°F (75°C). This ensures it is safe to eat and still juicy. For a punch of flavor, try adding fresh herbs like basil or cilantro. You can also sprinkle in spices like paprika or cumin for extra zest. If you want a twist, try different marinades. A yogurt-based marinade can add creaminess. You can also use balsamic vinegar for a tangy taste. I suggest using a large oven-proof skillet. This helps with even cooking and makes for easy serving. You will also need a cutting board and knife for prepping veggies. A meat thermometer is a great tool for checking chicken doneness. {{image_2}} You can mix it up with different vegetables. Try using asparagus, broccoli, or carrots for variety. Each brings its own flavor and texture to the dish. For protein, swap chicken thighs for chicken breasts for a leaner option. If you want a plant-based meal, tofu works great too. Just press it to remove water and cut it into cubes before marinating. You can grill the chicken and veggies for a smoky taste. Just marinate them as usual, then grill until fully cooked. This method adds a nice char. If you prefer a slow cooker, layer the veggies and chicken, then add the marinade. Cook on low for six to eight hours. This method keeps everything tender and flavorful. Making this dish gluten-free is simple. Just ensure your marinade has no gluten-containing ingredients. You can also make it low-carb or keto-friendly. Replace the cherry tomatoes and bell peppers with leafy greens like spinach or kale. They work well and keep the dish light. Adjust the seasoning to fit your taste while staying within your dietary needs. To keep your One-Pan Lemon Herb Chicken and Veggies fresh, follow these tips: - Refrigeration: Place leftovers in an airtight container. This helps prevent drying out. Store them in the fridge within two hours of cooking. - Keeping Fresh: Use the chicken and veggies within three days for the best taste. If you wait longer, they may lose flavor and texture. When reheating, you want to keep the chicken juicy. Here are the best methods: - Oven Method: Preheat your oven to 350°F (175°C). Place the chicken and veggies in a baking dish. Cover with foil to keep moisture in. Heat for about 15-20 minutes. - Microwave Method: Put a few pieces on a plate. Cover with a damp paper towel. Heat for 1-2 minutes, checking if it's warm throughout. Aim for an internal temperature of 165°F (75°C) when reheating. Freezing is a great way to save your leftovers. Here’s how to do it right: - How to Freeze: Allow the dish to cool completely. Portion into freezer-safe bags or containers. Make sure to remove as much air as possible. - Thawing Suggestions: To thaw, place the container in the fridge overnight. If you're in a hurry, use the microwave's defrost setting. Avoid thawing at room temperature, as this can lead to bacteria growth. Can I use bone-in chicken? Yes, you can use bone-in chicken. It may take a bit longer to cook. Make sure the internal temperature hits 165°F (75°C). What vegetables pair best with this dish? Cherry tomatoes, zucchini, and bell peppers work great. You can also try asparagus or broccoli for extra crunch. How long can I marinate the chicken? You can marinate the chicken for up to 2 hours. This helps enhance the flavor and tenderness. If you're short on time, 15 minutes is still great! Can I make this recipe in advance? Yes, you can prep the chicken and veggies ahead of time. Just store them in the fridge. Cook them when you are ready to eat. Calorie count and serving size This dish has about 350 calories per serving. Each recipe serves 4, making it a healthy meal for the family. Health benefits of the ingredients used Chicken thighs offer protein and healthy fats. Olive oil adds healthy fats. Fresh veggies bring vitamins, minerals, and fiber. This blog post explored how to cook delicious, moist chicken thighs with fresh veggies. We covered each ingredient and its measurements, plus step-by-step instructions to make the process easy. I shared tips to enhance flavor and offered variations for different diets. Remember to store and reheat leftovers properly to enjoy them later. With these techniques and ideas, you can create a tasty meal that fits your needs and impresses your guests. Now, it’s time for you to start cooking!

One-Pan Lemon Herb Chicken and Veggies

Discover the deliciousness of One-Pan Lemon Herb Chicken and Veggies, a recipe that's as easy as it is flavorful! With juicy chicken thighs, vibrant veggies, and zesty lemon, this dish is perfect for busy weeknights. In just 45 minutes, you can enjoy a healthy and satisfying meal that requires minimal cleanup. Click to explore the full recipe and bring this bright and tasty dish to your table tonight!
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Ingredients
  

4 boneless, skinless chicken thighs

2 tablespoons olive oil

2 lemons (one for juice and one sliced)

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 zucchini, sliced

1 bell pepper (any color), diced

Fresh parsley, chopped, for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, mix together olive oil, juice of one lemon, minced garlic, oregano, thyme, salt, and pepper to create a marinade.

      Add the chicken thighs to the marinade, coating them evenly. Let them sit for about 15 minutes for the flavors to meld.

        In a large oven-proof skillet, arrange the marinated chicken thighs in the center.

          Surround the chicken with the sliced lemons, halved cherry tomatoes, zucchini slices, and diced bell pepper. Drizzle a little more olive oil over the veggies and season with salt and pepper.

            Place the skillet in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).

              Once cooked, remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley before serving.

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