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When it comes to weeknight dinners, simplicity and flavor are often at the top of every home cook's list. Enter Zesty Sheet Pan Lemon Herb Chicken—an exhilarating dish that combines the bright tang of lemon with a medley of aromatic herbs, creating a culinary experience that is both refreshing and satisfying. This recipe stands out not only for its vibrant flavors but also for its unparalleled convenience. With everything cooked on a single sheet pan, it is the ideal solution for busy weeknights or even casual gatherings, allowing you to impress guests without spending hours in the kitchen.

Sheet Pan Lemon Herb Chicken

Discover the deliciousness of Zesty Sheet Pan Lemon Herb Chicken, a simple yet vibrant dish perfect for weeknight dinners. This one-pan meal features juicy chicken thighs, hearty baby potatoes, and crisp green beans, all infused with the zesty brightness of lemon and aromatic herbs. Easy to customize with seasonal veggies, it’s both nutritious and satisfying. Impress your family and friends with this flavorful dish that makes cooking a breeze!
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Ingredients
  

4 chicken thighs (bone-in, skin-on)

2 medium lemons (1 for juice, 1 for slices)

4 cloves garlic, finely minced

1 teaspoon fresh rosemary, finely chopped

1 teaspoon fresh thyme, finely chopped

1 teaspoon fresh oregano, finely chopped

1 teaspoon paprika

1 teaspoon salt

½ teaspoon black pepper

3 tablespoons olive oil

1 pound baby potatoes, halved

1 cup green beans, trimmed

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). Prepare a large sheet pan by either lining it with parchment paper or giving it a light coat of cooking spray to prevent sticking.

    Marinate the Chicken: In a mixing bowl, whisk together the juice of 1 lemon, minced garlic, chopped rosemary, thyme, oregano, paprika, salt, black pepper, and 2 tablespoons of olive oil. Add the chicken thighs to the bowl and ensure they are thoroughly coated in the marinade. For the best flavor, allow the chicken to marinate for at least 30 minutes at room temperature or refrigerate it for up to 2 hours.

      Prepare the Vegetables: In a separate bowl, add the halved baby potatoes along with the remaining tablespoon of olive oil, salt, and black pepper. Toss the potatoes gently until all pieces are evenly coated with the seasoning.

        Arrange on the Sheet Pan: Position the marinated chicken thighs skin side up at the center of your prepared sheet pan. Surround the chicken with the seasoned baby potatoes, ensuring they have enough space. Add the trimmed green beans in the open spaces around the chicken and potatoes. Finish by placing the lemon slices from the second lemon on top of the chicken.

          Roast the Dish: Carefully place the sheet pan in the preheated oven. Roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy. The potatoes should be tender with a nice browned exterior, and the green beans should be bright and tender-crisp.

            Serve: Once roasted to perfection, remove the sheet pan from the oven and allow it to cool slightly. As a finishing touch, sprinkle freshly chopped parsley over the dish for added color and flavor.

              Enjoy: You can serve the dish straight from the pan for a casual dining experience or transfer everything to a serving platter for a more elegant presentation. Relish your tangy and herbaceous meal!

                Prep Time, Total Time, Servings: 15 min | 55 min | Serves 4.