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- Chicken and Vegetable Components - 4 boneless, skinless chicken breasts - 2 cups baby potatoes, halved - 1 cup cherry tomatoes, halved - 1 cup zucchini, sliced - 1 red bell pepper, chopped - Marinade Ingredients - 4 cloves garlic, minced - 1/4 cup olive oil - Zest and juice of 2 lemons - 2 teaspoons dried oregano - 2 teaspoons thyme (fresh or dried) - Salt and pepper to taste - Garnishes - Fresh parsley, chopped Gathering these ingredients makes meal prep easy. The chicken and veggies create a colorful dish. The marinade brings out fresh flavors. Each element plays a role in making this dish tasty. When you pick your chicken, choose breasts that are fresh. Skinless and boneless pieces cook evenly. The baby potatoes add heartiness and texture. Cherry tomatoes burst with sweetness. Zucchini and bell pepper add crunch and color. For the marinade, fresh garlic gives a strong taste. Olive oil helps the marinade stick. Lemon zest and juice brighten every bite. Oregano and thyme add earthy notes. Salt and pepper bring all the flavors together. Finally, don't forget the parsley! It adds a bright touch on top. You can adjust the seasoning to your liking. This mix of flavors makes the dish fun and enjoyable. To start, we need to make a tasty marinade. In a large bowl, mix together these ingredients: - 1/4 cup olive oil - Zest and juice of 2 lemons - 4 cloves garlic, minced - 2 teaspoons dried oregano - 2 teaspoons thyme (fresh or dried) - Salt and pepper to taste Whisk them well until they combine. This blend gives your chicken and veggies a bright flavor. Next, add the 4 boneless, skinless chicken breasts to the bowl. Coat each chicken breast well in the marinade. Let them sit for about 15 minutes. This step helps the chicken soak up all the great flavors. While the chicken marinates, let’s prepare the veggies. Grab a large sheet pan and arrange the following: - 2 cups baby potatoes, halved - 1 cup cherry tomatoes, halved - 1 cup zucchini, sliced - 1 red bell pepper, chopped Drizzle a bit of olive oil over the veggies and sprinkle with salt and pepper. Toss them together to coat. Make sure the veggies spread out evenly on the pan. This helps them roast nicely. Now, let’s get everything in the oven. First, create a space in the middle of the sheet pan for the chicken. Place the marinated chicken breasts there. Pour any leftover marinade over both the chicken and the veggies. This step adds extra flavor to the dish. Preheat your oven to 425°F (220°C) and bake everything for 25-30 minutes. Keep an eye on the chicken. It should reach an internal temperature of 165°F (74°C) when done. The veggies will become tender and slightly caramelized. Once cooked, remove the pan from the oven and let it rest for a few minutes. When ready, slice the chicken and garnish with fresh parsley. Now, serve your delicious meal with the roasted vegetables on the side. Enjoy! To boost flavor, let the chicken marinate. Use lemon zest and juice to add a fresh taste. Fresh herbs like thyme and parsley also brighten the dish. Mix the marinade well to coat every piece of chicken. This helps all the flavors blend. Always use quality olive oil for a rich taste. For perfect cooking, preheat your oven to 425°F (220°C). Bake the chicken and veggies for 25-30 minutes. Check the chicken after 25 minutes. Oven times can vary, so adjust if needed. Aim for an internal temperature of 165°F (74°C) for the chicken. To ensure your chicken cooks well, choose boneless, skinless breasts. They cook evenly and stay juicy. For even more flavor, consider pounding the chicken slightly. This helps it absorb the marinade better. Use a meat thermometer to check the temperature. Insert it into the thickest part of the chicken. If it reads 165°F (74°C), the chicken is ready. If not, return it to the oven for a few more minutes. You can also cut into the chicken. If the juices run clear, it's cooked through. {{image_2}} You can change the veggies to suit your taste. If you don't like zucchini, try bell peppers or carrots. Broccoli or asparagus also work well. Just cut them into bite-sized pieces. This keeps the cooking time the same. You want colorful veggies for a pretty dish. Each veggie brings its own flavor and texture. If you want to switch the chicken, you have options. Try using turkey breasts or even pork tenderloin. For a meatless dish, tofu or chickpeas are great choices. Just make sure to adjust the cooking time. Tofu cooks faster than chicken. Keep an eye on your protein to ensure it's done right. Adding different herbs or spices can change everything. Fresh rosemary or basil can add a nice twist. You might also enjoy a sprinkle of smoked paprika for a rich taste. If you love heat, add a pinch of red pepper flakes. Experiment with flavors you love to make this dish your own. After you enjoy your Lemon Herb Chicken & Veggies, store leftovers right away. Let the dish cool to room temperature first. Place the chicken and veggies in an airtight container. They will stay fresh in the fridge for up to 3 days. If you want to keep them longer, consider freezing. To reheat your leftovers, use the oven for the best taste. Preheat the oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Cover with foil to keep them moist. Heat for about 15-20 minutes or until warm. You can also use a microwave, but the oven keeps the chicken juicy. Freezing your Lemon Herb Chicken & Veggies is easy. First, ensure the meal is completely cool. Use freezer-safe containers or bags. Remove as much air as possible to prevent freezer burn. Label the bags with the date. You can freeze it for up to 3 months. To enjoy, thaw overnight in the fridge before reheating. Meal prep helps you save time. You can make this dish ahead and store it. Marinate the chicken the night before. Chop the veggies and keep them ready. This way, when you are ready to cook, it’s quick and easy. You can also prepare single servings for grab-and-go meals. Yes, you can use thawed frozen chicken. Make sure to thaw it completely first. This helps cook the chicken evenly. Thawed chicken absorbs the marinade well, giving you great flavor. Follow the same steps as fresh chicken. You can add many veggies to this dish. Try carrots, broccoli, or asparagus for a twist. Each adds unique flavors and colors. You can also mix in bell peppers of different colors. Be creative and use what you have at home! Yes, you can prepare this dish ahead of time. Marinate the chicken and cut the veggies the night before. Keep them in the fridge until you are ready to cook. This saves time and makes dinner easy. - How to adjust cooking times for different ovens Cooking times may vary by oven. If your oven runs hot, check the chicken a few minutes early. If it runs cool, you may need a bit more time. Use a meat thermometer to check for doneness. The chicken should reach 165°F (74°C) inside. This ensures it is safe to eat. This blog post covered ingredients, step-by-step instructions, and tips for a tasty dish. You learned how to prepare a flavorful marinade, arrange your veggies, and bake the meal just right. Remember to test your chicken for doneness and adjust cooking times as needed. You can also switch ingredients for fun variations. Lastly, store any leftovers well and enjoy them later. Keep it simple, and you will impress everyone with your cooking!

Lemon Herb Chicken & Veggies Sheet Pan

Savor the deliciousness of Lemon Herb Chicken & Veggies Sheet Pan! This simple and healthy recipe features tender chicken breasts paired with colorful veggies like zucchini, cherry tomatoes, and baby potatoes, all infused with zesty lemon and fragrant herbs. Ideal for a quick weeknight dinner, it’s ready in just 45 minutes. Click through for the full recipe and elevate your mealtime with this tasty dish!
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Ingredients
  

4 boneless, skinless chicken breasts

2 cups baby potatoes, halved

1 cup cherry tomatoes, halved

1 cup zucchini, sliced

1 red bell pepper, chopped

4 cloves garlic, minced

1/4 cup olive oil

Zest and juice of 2 lemons

2 teaspoons dried oregano

2 teaspoons thyme (fresh or dried)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, combine olive oil, lemon zest, lemon juice, minced garlic, dried oregano, thyme, salt, and pepper. Whisk until well blended.

      Add the chicken breasts to the bowl and coat them with the marinade. Let them sit for about 15 minutes to absorb the flavors.

        Meanwhile, on a large sheet pan, arrange the halved baby potatoes, zucchini slices, cherry tomatoes, and chopped red bell pepper. Drizzle with a bit of olive oil and season with salt and pepper; toss to coat.

          Create space in the middle of the sheet pan for the chicken and place the marinated chicken breasts in that space.

            Pour any remaining marinade over the chicken and vegetables, ensuring everything is well coated.

              Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender.

                Once done, remove from the oven and let it rest for a few minutes.

                  Slice the chicken, garnish with fresh parsley, and serve with the roasted vegetables on the side.

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