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- 4 boneless, skinless chicken thighs - 2 tablespoons olive oil - 2 fresh lemons (one for juice and one sliced) - 3 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and black pepper to taste - 1 cup cherry tomatoes, halved - 1 medium zucchini, sliced into half-moons - 1 bell pepper (any vibrant color), diced into bite-sized pieces - Fresh parsley, finely chopped, for garnish Gather these ingredients to create a bright and fresh dish. The chicken thighs are juicy and full of flavor. Olive oil helps the herbs stick while adding richness. Fresh lemons give a zesty kick. Garlic, oregano, and thyme add depth to the meal. Salt and pepper are key to enhance all the flavors. For the veggies, I love using cherry tomatoes for sweetness. Zucchini adds a nice crunch, and colorful bell peppers make the dish pop. Fresh parsley brings a lovely finish. Feel free to mix and match with what you have at home! Use different veggies or herbs based on your taste. Each ingredient plays a role in making this one-pan meal a delight. - Preheat your oven to 400°F (200°C). This helps cook the chicken evenly. - In a large bowl, whisk together 2 tablespoons of olive oil, juice from one lemon, 3 minced garlic cloves, 1 teaspoon of oregano, 1 teaspoon of thyme, and a pinch of salt and pepper. This mix will be our tasty marinade. - Take 4 boneless, skinless chicken thighs and coat them in the marinade. Make sure every piece is covered well. Let them sit for 15 minutes. This time lets the flavors soak in. - Grab a large oven-proof skillet. Place the marinated chicken thighs in the center, leaving some space between them. - Next, surround the chicken with lemon slices, 1 cup of halved cherry tomatoes, sliced zucchini, and diced bell pepper. - Drizzle a little more olive oil over the veggies. Sprinkle with salt and pepper for extra flavor. - Carefully transfer the skillet to your preheated oven. Roast for 25-30 minutes. The chicken should be golden and reach an internal temperature of 165°F (75°C). - After cooking, take the skillet out and let it rest for 5 minutes. This helps keep the chicken juicy. Before serving, sprinkle fresh chopped parsley on top for a bright finish. To make the marinade just right, start with the lemon juice. You can add more or less juice to change the flavor. If you like herbs, try adding basil or rosemary. A touch of spice can also make it fun. Check the chicken for doneness using a meat thermometer. It should reach 165°F (75°C). This step ensures your chicken is safe to eat. I recommend using a cast iron skillet. It heats evenly and gives great flavor to your dish. You can serve the meal straight from the skillet for a cozy feel. If you prefer, plate individual portions to show off the colorful veggies and chicken. Don’t forget to add chopped parsley and lemon slices on top for a fresh look! {{image_4}} You can switch up the veggies in this dish. Use asparagus, broccoli, or carrots for fresh flavors. These choices give a nice crunch and color. For more greens, think about adding spinach or kale. These leafy veggies cook down nicely, adding nutrients and taste. If you prefer different proteins, swap chicken thighs for chicken breasts. They cook faster and are leaner. For a vegetarian option, try tofu. It absorbs the marinade well, making it tasty. You can also experiment with fish like salmon. It cooks quickly and provides a lighter meal option. To make this dish even more exciting, add new spices. Paprika gives a smoky flavor, while cumin adds warmth. You can also mix in a splash of white wine before roasting. This adds depth and richness to the overall taste. You can keep leftovers in an airtight container. This way, they stay fresh for up to 3 days. Make sure to let the dish cool before sealing it. If you want to save some for later, you can freeze it. Place it in a freezer-safe container. It can stay frozen for up to 2 months. When you're ready to eat, thaw it in the fridge overnight. To reheat, use an oven or a microwave. Heat it until it's hot all the way through. If using the microwave, add a splash of water. This helps to keep it moist and prevents drying out. Enjoy those vibrant flavors again! Total time is approximately 45 minutes, including prep and cooking. This dish comes together quickly, making it perfect for busy nights. You can spend about 15 minutes preparing the ingredients. The cooking will take around 25 to 30 minutes in the oven. This means you can serve a tasty meal in under an hour. Yes, marinate the chicken and chop the vegetables beforehand. Doing this will save you time later. You can marinate the chicken in the fridge for up to a day. Just remember to let it sit for at least 15 minutes before cooking. Pre-chopped veggies will also keep well. Simply store them in the fridge until you are ready to cook. Serve with rice, quinoa, or crusty bread for a complete meal. These sides will soak up the delicious juices from the chicken and veggies. Rice adds a nice texture, while quinoa offers a healthy option. Crusty bread is great for dipping and adds a rustic touch to your meal. Enjoy pairing these sides with your one-pan dish! This recipe for One-Pan Lemon Herb Chicken and Veggies is simple and tasty. You learned about the key ingredients, step-by-step instructions, and clever tips to enhance your dish. Feel free to adjust flavors or swap ingredients to suit your taste. Remember, cooking should be fun and creative. Try this meal with different veggies or proteins to keep it fresh. Enjoy every bite!

One-Pan Lemon Herb Chicken and Veggies

Savor the flavors with this delicious One-Pan Lemon Herb Chicken and Veggies recipe! Perfectly marinated chicken thighs roast alongside vibrant bell peppers, zucchini, and cherry tomatoes for an easy, healthy dinner. In just 45 minutes, create a colorful meal that's not only tasty but also visually appealing. Click to explore the full recipe and bring a burst of lemony freshness to your dinner table tonight!
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Ingredients
  

4 boneless, skinless chicken thighs

2 tablespoons olive oil

2 fresh lemons (one for juice and one sliced)

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and black pepper to taste

1 cup cherry tomatoes, halved

1 medium zucchini, sliced into half-moons

1 bell pepper (any vibrant color), diced into bite-sized pieces

Fresh parsley, finely chopped, for garnish

Instructions
 

Preheat your oven to 400°F (200°C) to ensure it's hot and ready for roasting.

    In a large mixing bowl, whisk together the olive oil, juice from one lemon, minced garlic, oregano, thyme, and a generous pinch of salt and black pepper to form a flavorful marinade.

      Add the chicken thighs to the bowl and turn them in the marinade to evenly coat. Allow them to marinate for about 15 minutes, letting the flavors infuse the chicken.

        Take a large oven-proof skillet (cast iron or similar) and place the marinated chicken thighs in the center, arranging them with some space in between.

          Surround the chicken with the sliced lemon, halved cherry tomatoes, zucchini half-moons, and diced bell pepper. Drizzle a touch more olive oil over the vegetables and season them lightly with salt and pepper.

            Transfer the skillet to the preheated oven and roast for about 25-30 minutes, or until the chicken is golden and cooked through, with an internal temperature of 165°F (75°C).

              Once cooked, carefully remove the skillet from the oven and let the dish rest for 5 minutes to allow the juices to settle. Before serving, sprinkle fresh chopped parsley over the top for a pop of color and freshness.

                - Prep Time: 15 minutes

                  - Total Time: 45 minutes

                    - Servings: 4

                      - Presentation Tips: Serve directly from the skillet for a rustic look or transfer individual portions to plates, ensuring to include a vibrant mix of vegetables and a slice of lemon for garnish. Enjoy this delightful balance of zesty and herbaceous flavors!