Lemon Garlic Chicken Thighs Sheet Pan

$- 4 bone-in, skin-on chicken thighs - 3 tablespoons olive oil - 4 cloves garlic, minced - Zest and juice of 2 lemons - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup cherry tomatoes, halved - 1 bell pepper, sliced (any color) - Fresh parsley, chopped for garnish Gather these ingredients to make a tasty Lemon Garlic Chicken Thighs dish. The chicken thighs have rich flavor because of the bone and skin. Olive oil adds a lovely, smooth texture. Garlic gives a strong, savory taste. The lemons bring bright zest and juice that brighten the whole meal. The oregano and smoked paprika add depth. Salt and pepper bring out all the flavors. Cherry tomatoes and bell peppers add sweetness and color. Fresh parsley makes it look bright and fresh. This mix of ingredients turns a simple meal into a feast. Enjoy cooking! - Preheat the oven to 425°F (220°C). - In a large mixing bowl, whisk together: - 3 tablespoons olive oil - 4 cloves garlic, minced - Zest and juice of 2 lemons - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - Salt and pepper to taste This mix will be your marinade. It smells fresh and bright. - Add 4 bone-in, skin-on chicken thighs to the bowl. - Make sure the chicken is coated well. - Let it marinate for at least 30 minutes. For deeper flavor, marinate overnight in the fridge. The longer you marinate, the better the flavor. - On a large sheet pan, place the marinated chicken thighs skin side up. - Scatter 1 cup cherry tomatoes, halved, and 1 sliced bell pepper around the chicken. - Drizzle any leftover marinade over the veggies. This step adds color and flavor to the dish. - Place the sheet pan in your preheated oven. - Roast it for 35 to 40 minutes. - Check that the chicken's skin is golden brown. - Ensure the internal temperature reaches 165°F (75°C). Use a meat thermometer for best results. Let it rest for 5 minutes before serving. Marinating chicken adds great flavor. Start by mixing olive oil, garlic, lemon zest, lemon juice, oregano, smoked paprika, salt, and pepper. Make sure all the chicken thighs get coated well. Let them sit for at least 30 minutes. For even better taste, marinate overnight. This makes the meat juicy and full of flavor. To get crispy skin, place the chicken skin-side up on the sheet pan. The high heat of 425°F helps to render the fat and crisp the skin. Keep an eye on the chicken as it cooks. Check if the skin is golden brown and crisp. For the veggies, add them to the pan but make sure not to overcook them. Roasting for just 35-40 minutes works well. You want them tender but still bright and fresh. For a beautiful dish, serve right from the sheet pan. This gives it a cozy, family-style feel. If you want something more polished, transfer the chicken and veggies to a serving platter. Add fresh lemon wedges for a pop of color. For sides, consider serving with rice or a simple salad. This helps balance the meal and adds freshness to the plate. {{image_2}} You can change the taste of your dish easily. Adding herbs or spices can boost flavor. Try fresh rosemary or thyme. These herbs pair well with lemon and garlic. You can also add a pinch of red pepper flakes for heat. If you like sweet, try adding a touch of honey. If you want to switch proteins, chicken thighs are great, but other meats work well too. Pork chops or bone-in chicken breasts can be used instead. Just adjust the cooking time. Feel free to mix up your veggies! You can use zucchini or asparagus instead of bell peppers. Broccoli or green beans also fit well in this dish. Seasonal vegetables add freshness. In summer, use squash or eggplant. In fall, consider pumpkin or Brussels sprouts. Always choose what looks best at the market. This dish can fit many diets. To make it gluten-free, always check your spices. Most are safe, but some may contain gluten. For low-carb meals, skip starchy veggies. Focus on leafy greens or cauliflower. If you have nut allergies, this recipe is already safe. It does not include nuts. Always check your olive oil brand to ensure it is nut-free. To store your Lemon Garlic Chicken Thighs, let them cool first. Place leftovers in a shallow container. Use an airtight container to keep the flavors fresh. Glass or plastic containers work well. Make sure to seal tightly to avoid leaks. This helps keep the chicken juicy and tasty. Yes, you can freeze cooked Lemon Garlic Chicken Thighs! To do this, let them cool completely first. Wrap each thigh in plastic wrap or foil. Then, place them in a freezer-safe bag. Squeeze out any air before sealing. For reheating, thaw in the fridge overnight. Reheat in the oven at 350°F (175°C) for about 20 minutes. Leftovers can last in the fridge for about three to four days. In the freezer, they can stay good for up to three months. Always check for any signs of spoilage before eating. If it smells off or looks strange, it’s best to toss it. The safe cooking temperature for chicken thighs is 165°F (75°C). You can check this with a meat thermometer. Insert it into the thickest part of the thigh, without touching the bone. This ensures your chicken is safe to eat and juicy. Yes, you can use boneless chicken thighs. They cook faster than bone-in thighs. Reduce the cooking time by about 10 minutes. Keep an eye on them to avoid drying out. Boneless thighs will also be more tender and easier to eat. To reheat leftovers, use the oven or a skillet. For the oven, set it to 350°F (175°C). Place the chicken on a baking sheet and heat for about 15 minutes. You can also use a skillet. Heat it over low heat, adding a splash of broth. This helps keep the chicken moist without drying it out. This blog post covered how to make a simple and tasty Lemon Garlic Chicken Thighs dish. We talked about key ingredients, easy steps, and helpful tips. You learned how to marinate chicken, roast it perfectly, and select great sides. Those variations and storage tips ensure this dish fits your needs. Cooking can be fun. With this recipe, you can impress yourself and others. Enjoy your meal and keep experimenting!$

Lemon Garlic Chicken Thighs Sheet Pan

Get ready to delight your taste buds with Zesty Lemon Garlic Chicken Thighs! This easy recipe combines juicy chicken thighs with a zesty marinade of lemon, garlic, and spices, all roasted to perfection with colorful veggies. Perfect for a weeknight dinner or special occasion! Discover how to bring vibrant flavors to your table in just 50 minutes. Click to explore the full recipe and add this dish to your culinary repertoire! #ChickenThighs #EasyRecipes #LemonGarlic #DinnerInspiration

Print Recipe Pin Recipe

Ingredients

4 bone-in, skin-on chicken thighs

3 tablespoons olive oil

4 cloves garlic, minced

Zest and juice of 2 lemons

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 bell pepper, sliced (any color)

Fresh parsley, chopped for garnish

Instructions

Preheat your oven to 425°F (220°C).

In a large mixing bowl, whisk together the olive oil, minced garlic, lemon zest, lemon juice, oregano, smoked paprika, salt, and pepper until well combined.

Add the chicken thighs to the bowl, ensuring they are thoroughly coated with the marinade. Let them marinate for at least 30 minutes (or up to overnight in the refrigerator for deeper flavor).

On a large sheet pan, arrange the marinated chicken thighs skin side up. Scatter the halved cherry tomatoes and sliced bell pepper around the chicken.

Drizzle any remaining marinade over the vegetables.

Place the sheet pan in the preheated oven and roast for 35-40 minutes, or until the chicken's skin is golden brown and its internal temperature reaches 165°F (75°C).

Once finished, remove the sheet pan from the oven and let it rest for 5 minutes.

Garnish with chopped fresh parsley before serving.

Prep Time: 10 min | Total Time: 50 min | Servings: 4

- Presentation Tips: Serve directly from the sheet pan for a rustic look or transfer the chicken and veggies to a serving platter with fresh lemon wedges on the side for an added pop of color.