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- 4 boneless, skinless chicken breasts - 2 lemons (one for juice, one for slices) - 4 tablespoons olive oil - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 teaspoon paprika - Salt and black pepper to taste - 1 bell pepper (red or yellow), sliced - 1 zucchini, sliced into half moons - 1 cup cherry tomatoes, halved - 1 red onion, cut into wedges The key to this dish is fresh ingredients. The chicken is the star. Use boneless, skinless breasts for easy eating. The lemons provide that zesty flavor. You’ll need one for juice and one for slices. Fresh herbs like thyme and oregano make it aromatic. Paprika adds a nice touch of color. The veggies are colorful and healthy. Bell peppers give sweetness, while zucchini adds texture. Cherry tomatoes burst with flavor. Red onion brings a mild sharpness. Together, they create a bright, beautiful dish. - Fresh parsley - Lemon wedges Garnishing is simple but effective. Fresh parsley adds a pop of green. It also enhances the flavors. Lemon wedges bring a fresh, bright touch. When you serve the meal, these garnishes make it even more appealing. They invite everyone to dig in. To begin, preheat your oven to 400°F (200°C). This step is key. It ensures even cooking for both the chicken and veggies. While the oven heats, prepare the chicken marinade. In a bowl, whisk the juice from one lemon, olive oil, minced garlic, dried thyme, oregano, paprika, salt, and black pepper. Mix until everything is well blended. How long should you marinate the chicken? Let it sit for at least 30 minutes. If you want more flavor, marinate it for up to 2 hours in the fridge. For thorough marination, make sure the chicken is well coated in the marinade. Use a resealable bag or a dish. This helps the flavors soak in better. Now it’s time to arrange your ingredients on the sheet pan. Spread out the marinated chicken in the center. Surround it with the sliced bell pepper, zucchini, halved cherry tomatoes, and red onion. Don’t forget to top the chicken with lemon slices for extra zest. For baking, place the sheet pan in the preheated oven. Bake for 25-30 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C). The veggies should be tender and slightly caramelized at this point. To boost the taste of this dish, try adding more herbs. You can use fresh thyme or oregano for a stronger flavor. If you like a little heat, add a pinch of red pepper flakes. Marination is key. Let your chicken soak in the marinade for at least 30 minutes. For the best flavor, marinate it for up to 2 hours in the fridge. To keep the chicken juicy, do not overcook it. The chicken is done when it reaches 165°F. Let it rest after baking. This helps keep the juices inside. For the veggies, cut them into similar sizes. This way, they cook evenly. Also, use high heat to get a nice caramelization. You can serve the dish right from the pan. This gives a fun, rustic look. If you want something fancier, plate each item separately. Add a sprinkle of fresh parsley on top and a lemon wedge on the side. This adds color and freshness to your meal. {{image_2}} You can swap herbs to change the taste. Try rosemary or basil for a new twist. Each herb adds a unique flavor. For example, rosemary gives a piney taste, while basil adds a sweet note. Think about the dish you want when choosing herbs. Thyme and oregano work well together. Or, use dill for a fresh, bright flavor. Feel free to mix in seasonal veggies. Asparagus, carrots, or broccoli are great choices. They add color and nutrients. Using leftover veggies is smart too. Toss in whatever you have on hand. Just cut them into similar sizes for even cooking. Always consider what’s fresh in your local market. This makes your meal vibrant and tasty. If you want to change the protein, use turkey or tofu. Both cook well and take up flavors nicely. For turkey, adjust the cooking time to about 30-35 minutes. Tofu needs about 25 minutes. Make sure you press it first to remove extra water. This helps it absorb the marinade better. You can mix and match proteins to fit your needs. To store leftovers, let the dish cool down first. Place the chicken and veggies in an airtight container. This keeps them fresh. You can store them in the fridge for up to three days. Always remember to label your container with the date you cooked it. If you want to freeze the meal, let it cool completely. Divide the chicken and veggies into portions. Use freezer-safe bags or containers. Squeeze out the air to prevent freezer burn. This meal can last up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight. For reheating, the best method is the oven. Preheat it 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 until warm. You can also use the microwave if you're short on time. Just make sure to cover it to keep it juicy. This helps keep the dish fresh and tasty. Yes, you can use frozen chicken, but it needs more time to cook. If you use frozen chicken, do not marinate it. Instead, cook it straight from the freezer. Cooking time will increase by about 50%. Always check the internal temperature to ensure it reaches 165°F (75°C). The best way to check chicken is by using a meat thermometer. Insert the thermometer into the thickest part of the chicken breast. You want it to read 165°F (75°C). If you do not have a thermometer, cut into the chicken. The juices should run clear, and the meat should no longer be pink. To make this recipe gluten-free, focus on the ingredients you choose. Use gluten-free olive oil and check for gluten in seasonings. Most herbs and spices are gluten-free, but always verify the labels. Enjoy this dish with gluten-free sides like rice or quinoa for a complete meal. This blog post provides a clear guide to making a tasty sheet pan meal. We explored essential ingredients, preparation steps, cooking tips, and variations to enhance your dish. Remember, marination is key for flavor. You can easily adapt the recipe with different proteins and veggies too. Whether you want to serve it right from the pan or plate it beautifully, the choice is yours. Enjoy your cooking adventure, and let your creativity shine through this simple yet delicious meal!

Sheet Pan Lemon Herb Chicken & Veggies

Discover the vibrant flavors of Zesty Lemon Herb Chicken & Rainbow Veggies with this easy, weeknight recipe! Marinated chicken pairs perfectly with colorful veggies, all baked to perfection for a delicious and healthy meal. With simple ingredients and quick prep time, your family will love this dish. Click through to explore the full recipe and enjoy a burst of flavor that will brighten your dinner table!
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Ingredients
  

4 boneless, skinless chicken breasts

2 lemons (one for juice, one for slices)

4 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon paprika

Salt and black pepper to taste

1 bell pepper (red or yellow), sliced

1 zucchini, sliced into half moons

1 cup cherry tomatoes, halved

1 red onion, cut into wedges

Fresh parsley for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Chicken Marinade: In a bowl, whisk together the juice of one lemon, olive oil, minced garlic, dried thyme, dried oregano, paprika, salt, and black pepper until well combined.

      Marinate the Chicken: Place the chicken breasts in a large resealable bag or dish, and pour the marinade over them. Ensure the chicken is well coated, then let it marinate for at least 30 minutes (or up to 2 hours in the fridge for more flavor).

        Prep the Vegetables: In a large bowl, combine the sliced bell pepper, zucchini, cherry tomatoes, and red onion. Drizzle with a tablespoon of olive oil, sprinkle with salt and pepper, and toss to coat.

          Arrange on Sheet Pan: On a large sheet pan, spread out the marinated chicken breasts in the middle. Surround them with the seasoned vegetables. Top the chicken with lemon slices for added flavor.

            Bake: Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 75°C) and the vegetables are tender and slightly caramelized.

              Serve: Remove from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley before serving.

                Prep Time, Total Time, Servings: 10 minutes | 40 minutes | 4 servings

                  - Presentation Tips: Serve directly from the sheet pan for a rustic look or plate individually with a sprinkle of fresh parsley and an extra lemon wedge on the side for a pop of color.