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To make Lemon Garlic Chicken Sheet Pan, you will need: - 4 bone-in, skin-on chicken thighs - 1 pound baby potatoes, halved - 1 cup green beans, trimmed - 5 cloves garlic, minced - Juice of 2 lemons (about 1/3 cup) - Zest of 1 lemon - 3 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley, chopped for garnish (optional) Using fresh ingredients can boost flavor. Fresh garlic adds a punch that dried cannot match. Fresh parsley gives a bright finish, while dried herbs work well in a pinch. For a simple dish like this, I prefer fresh garlic and herbs. They make the chicken taste vibrant and alive. If you must use dried herbs, remember to use less. Dried herbs are stronger than fresh. You can swap out a few ingredients if needed. If you can't find baby potatoes, use regular ones. Cut them into smaller pieces for even cooking. If you want a different veggie, asparagus or broccoli works great, too. Instead of fresh lemon juice, bottled lemon juice gives you a quick fix. However, fresh juice has a brighter taste. If you don’t have chicken thighs, bone-in chicken breasts are a good choice. They will still stay juicy and flavorful. {{ingredient_image_1}} Start by preheating your oven to 425°F (220°C). This step is key for crisp skin. Next, in a small bowl, mix lemon juice, lemon zest, minced garlic, olive oil, oregano, thyme, salt, and pepper. This mixture will create a bright and tangy marinade. Take your chicken thighs and place them in a large bowl or zip-top bag. Pour half of the marinade over the chicken. Toss the chicken to ensure it gets coated well. Let it marinate for at least 15 minutes. This adds great flavor to the meat. While the chicken marinates, prepare the veggies. On a large sheet pan, spread out the halved baby potatoes. Drizzle them with a bit of olive oil, salt, and pepper. Toss them to coat evenly. Bake the potatoes in the oven for 15 minutes. This gives them a head start. After 15 minutes, carefully pull the sheet pan out. Push the potatoes to one side. Now, add the marinated chicken thighs skin-side up. On the empty side, place the trimmed green beans. Drizzle the remaining marinade over everything. Return the sheet pan to the oven and bake for an additional 25 to 30 minutes. Check that the chicken reaches 165°F (74°C) and is golden brown. Once the chicken is done, it’s time to garnish. Sprinkle freshly chopped parsley over the dish for a pop of color. You can serve the meal right from the sheet pan for a casual look. Or, transfer everything to a large platter for a nice presentation. Adding lemon wedges on the side enhances the dish's zest. Enjoy your tasty Lemon Garlic Chicken Sheet Pan! Marinating the chicken is key for flavor. I suggest marinating for at least 15 minutes. If you have time, let it sit longer. This helps the flavors soak in deeply. Use a zip-top bag or a bowl to mix and coat the chicken. Make sure every piece is covered well with the marinade. For this recipe, preheat your oven to 425°F (220°C). This high heat gives the chicken a nice golden brown color. A sheet pan is ideal for even cooking. If you have a rimmed baking sheet, use it. It catches any juices and keeps your oven clean. Use a meat thermometer to check the chicken’s internal temperature. It should reach 165°F (74°C) to be safe to eat. Presentation makes a meal even better. You can serve the chicken directly from the sheet pan for a cozy feel. If you want a fancier look, transfer the food to a large platter. Sprinkle fresh parsley on top for color. Add lemon wedges on the side for a bright touch. This makes the dish pop and invites everyone to dig in! Pro Tips Marinate Longer for Flavor: For even more depth of flavor, consider marinating the chicken thighs for 1-2 hours or overnight in the refrigerator. This allows the lemon and garlic to penetrate the meat more thoroughly. Use Fresh Herbs: If possible, substitute dried oregano and thyme with fresh herbs. Fresh herbs provide a vibrant flavor that enhances the overall dish. Check Chicken Doneness: Always use a meat thermometer to check that the chicken has reached an internal temperature of 165°F (74°C) for safe consumption, ensuring it's both juicy and safe to eat. Customize Your Veggies: Feel free to customize the vegetables based on your preference or seasonal availability. Bell peppers, zucchini, or asparagus are great alternatives to green beans. {{image_2}} You can switch up the chicken for other proteins. Try bone-in, skin-on chicken breasts for a leaner option. If you prefer seafood, use salmon fillets. They cook quickly and pair well with lemon. For a vegetarian choice, use firm tofu. Just press it well, then marinate like the chicken. Feel free to mix in seasonal veggies. In spring, add asparagus or snap peas for a bright crunch. Summer calls for zucchini or bell peppers, which roast nicely. In the fall, try Brussels sprouts or root veggies like carrots or parsnips. They add warmth and flavor to the dish. Get creative with the marinade! Instead of lemon, try lime juice for a zesty twist. You can also add soy sauce for an Asian flair. For a smoky taste, mix in some smoked paprika. Experiment with herbs too! Fresh basil or cilantro can change the whole vibe. To keep your Lemon Garlic Chicken fresh, store it in the fridge. Place any leftovers in an airtight container. This helps lock in flavor and moisture. Your chicken can last in the fridge for up to three days. Always let it cool to room temperature before sealing. This prevents condensation and soggy chicken. If you want to save some for later, freezing works well. Wrap the chicken tightly in plastic wrap. Then, put it in a freezer bag. Make sure to remove as much air as possible. Label the bag with the date. Your Lemon Garlic Chicken can stay fresh for up to three months in the freezer. When you're ready to eat, just thaw it overnight in the fridge. When it's time to enjoy your chicken again, reheat it properly. You can use the oven or microwave. For the oven, preheat to 350°F (175°C). Place the chicken on a baking sheet and cover it with foil. Heat for about 15-20 minutes. In the microwave, use a microwave-safe dish. Heat on medium power in short bursts, checking often. This keeps the chicken juicy and tasty. Enjoy your meal just like the first time! Bake Lemon Garlic Chicken for about 25 to 30 minutes at 425°F (220°C). This time ensures the chicken cooks through and becomes golden brown. Use a meat thermometer to check if the internal temperature hits 165°F (74°C). Yes, you can use boneless chicken thighs. They will cook faster, so check them after 20 minutes. Adjust the marinade time if needed, as boneless thighs absorb flavors well but don’t need as long to cook. You can serve Lemon Garlic Chicken with a fresh salad or rice. Some nice sides are roasted veggies or crusty bread. Adding lemon wedges on the side gives extra zest and brightness to your meal. Enjoy! In this article, I covered key ingredients for making Lemon Garlic Chicken. I discussed fresh and dried options, and shared substitutions. I provided step-by-step baking instructions, along with tips for marinating and serving. You can play with variations by trying different proteins and veggies. I also included best practices for storage and answered common questions. With these insights, you can enjoy a flavorful dish and impress your friends. Your cooking will shine with these simple tips and tricks for success.

Lemon Garlic Chicken Sheet Pan Delight

A delicious and easy one-pan meal featuring marinated chicken thighs, baby potatoes, and green beans, all roasted to perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs
  • 1 pound baby potatoes, halved
  • 1 cup green beans, trimmed
  • 5 cloves garlic, minced
  • 2 pieces lemons, juiced (about 1/3 cup)
  • 1 piece lemon, zested
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • to taste salt and pepper
  • optional fresh parsley, chopped for garnish

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a small bowl, whisk together the lemon juice, lemon zest, minced garlic, olive oil, oregano, thyme, salt, and pepper to create a marinade.
  • Place the chicken thighs in a large bowl or zip-top bag and pour half of the marinade over them. Toss to ensure they are fully coated and let marinate for at least 15 minutes while you prepare the veggies.
  • On a large sheet pan, spread out the halved baby potatoes. Drizzle with a bit of olive oil, salt, and pepper, then toss to coat.
  • Bake the potatoes in the preheated oven for 15 minutes.
  • After 15 minutes, remove the sheet pan and push the potatoes to one side. Add the marinated chicken thighs, skin-side up, to the pan. Also, add the trimmed green beans on the empty side of the pan.
  • Drizzle the remaining marinade over the chicken and green beans. Return the sheet pan to the oven and bake for an additional 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown.
  • Once cooked, garnish with freshly chopped parsley before serving.

Notes

Serve directly from the sheet pan for a rustic look, or transfer to a large platter and sprinkle with additional parsley for a fresh finish. Add lemon wedges on the side for extra zest!
Keyword chicken, easy dinner, lemon garlic, sheet pan