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- 4 bone-in, skin-on chicken thighs - 4 cloves garlic, minced - 2 large lemons (1 for zest and juice, 1 sliced for garnish) - 2 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon paprika - Salt and pepper to taste The main stars of this dish are the chicken thighs. Their skin gets crispy and golden, while the meat stays juicy. Garlic adds a strong flavor that pairs well with the zesty lemons. The olive oil helps everything cook evenly and adds a nice richness. I use dried oregano and paprika to give the chicken more depth. Don’t forget to add salt and pepper for balance! - 1 cup baby potatoes, halved - 1 cup green beans, trimmed Baby potatoes bring a creamy texture and soak up the lemony goodness. Halving them lets the cut sides crisp up nicely. The green beans add color and a bit of crunch. You can also use other veggies like carrots or bell peppers if you prefer. Just make sure to cut them to similar sizes for even cooking. - Fresh parsley, chopped (for garnish) - Additional lemon slices Fresh parsley adds a pop of color and freshness to the dish. It brightens the flavors and makes your meal look beautiful. The extra lemon slices not only look pretty but also add a nice tang when served. You can squeeze them over the chicken right before eating for a burst of flavor. First, we need to preheat the oven. Set it to 425°F (220°C). This high heat helps get a nice crust on the chicken. Next, prepare the garlic lemon mixture. In a small bowl, whisk together 4 minced garlic cloves, 2 tablespoons of olive oil, the zest of 1 lemon, the juice of that lemon, 1 teaspoon of dried oregano, 1 teaspoon of paprika, and salt and pepper to taste. Mix well until it blends together smoothly. Now, let’s coat the chicken thighs. Pat 4 bone-in, skin-on chicken thighs dry with paper towels. Place them in a large bowl. Pour half of the garlic lemon mixture over the chicken. Make sure each piece is well coated. For the best flavor, let the chicken marinate for at least 15 minutes. If you have more time, longer is better. This lets the flavors soak in deeply. Let’s assemble the sheet pan now. Take 1 cup of halved baby potatoes and spread them on the sheet pan. Drizzle with a little olive oil and season with salt and pepper. Toss them to coat and arrange them cut side down. This helps them crisp up nicely. After that, nestle the marinated chicken thighs among the potatoes on the sheet pan. Next, scatter 1 cup of trimmed green beans around the chicken and potatoes. Drizzle the remaining garlic lemon mixture over everything. Finally, place lemon slices on top of the chicken thighs for extra flavor and a pretty look. Now, it’s time to bake. Place the sheet pan in the preheated oven for 35-40 minutes. The chicken should be golden brown and reach an internal temperature of 165°F (75°C). For an extra crispy skin, switch the oven to broil for the last 2-3 minutes. Keep a close eye on it so it doesn’t burn. Once done, remove the pan from the oven. Let it rest for a few minutes before garnishing with fresh parsley. To get crispy skin on your chicken thighs, dry them well with paper towels. This step removes moisture that can make the skin soggy. After drying, coat the chicken with the garlic lemon mixture. Bake at 425°F for 35-40 minutes. For extra crispiness, broil for 2-3 minutes at the end. Always check the internal temperature with a meat thermometer. The chicken should reach 165°F for safe eating. You can boost the flavor with fresh herbs like rosemary or thyme. Adding these herbs will make the dish more fragrant and tasty. Try using different spices too, like cumin or chili powder, for a twist. If you want to change the marinade, consider soy sauce or honey mustard. These alternatives add new layers of flavor. Serving directly from the sheet pan looks great and saves time. It makes for a casual and fun meal. If you prefer plating, place chicken and veggies on individual plates. Add extra lemon wedges and sprinkle with parsley for color. This simple touch makes the meal feel special. {{image_2}} You can switch proteins to keep it fresh. Try using bone-in chicken breasts or even turkey thighs. Each offers a slightly different taste while keeping the dish juicy. If you're feeling adventurous, you can even use fish like salmon. Just watch the cooking time, as fish cooks faster. Seasonal vegetables are a great way to change things up, too. In summer, throw in zucchini or bell peppers. In fall, consider butternut squash or carrots. These swaps not only add color but also enhance the flavors. To make this dish even more exciting, add spices. Try cumin for a warm kick or chili powder for heat. You can also use fresh herbs like thyme or rosemary. They can elevate the dish and give it a whole new vibe. Exploring different citrus flavors can change the profile, too. Use limes instead of lemons for a zesty twist. Or, add orange zest for a sweet touch. Each option can transform your meal while keeping it vibrant. If you need a gluten-free option, this meal is already safe. Just ensure all your spices are gluten-free. You can also swap the olive oil for avocado oil. It works well and is still healthy. For a low-carb version, skip the baby potatoes. You can replace them with cauliflower florets. They roast beautifully and soak up the garlic lemon flavor. This tweak keeps the dish light while still being filling. To keep your chicken thighs fresh, store them in an airtight container. Refrigerate them right after they cool. This method helps maintain flavor and texture. For freezing, wrap the chicken tightly in plastic wrap, then place it in a freezer bag. This prevents freezer burn. Label the bag with the date to track freshness. When it's time to eat leftovers, aim for quality. Preheat your oven to 350°F (175°C). Place the chicken thighs in a baking dish, adding a splash of chicken stock for moisture. Cover with foil to keep them juicy. Bake for about 20 minutes, or until warm. You can also use a microwave, but be cautious. Heat in short intervals to avoid drying out the chicken. In the fridge, your leftovers last about 3 to 4 days. After that, they may spoil. Always check for signs of spoilage. If the chicken has an off smell or change in color, it’s best to discard it. Trust your senses; safety comes first! Baking chicken thighs takes about 35 to 40 minutes. At 425°F (220°C), they cook evenly. For best results, check that the internal temperature reaches 165°F (75°C). Larger thighs may need more time. Always use a meat thermometer to be sure. Yes, you can use boneless chicken thighs. They will cook faster than bone-in thighs. Bake them for about 25 to 30 minutes. Keep an eye on them to avoid dryness. You can still use the same garlic lemon mixture for flavor. This dish pairs well with many sides. Here are some great options: - Roasted carrots - Steamed broccoli - Rice pilaf - Quinoa salad These sides add color and flavor to your meal. They also complement the chicken’s zest. Yes, you can prepare this recipe ahead of time. Marinate the chicken and store it in the fridge. You can do this up to 24 hours before cooking. For leftovers, store them in an airtight container. They will stay fresh for up to three days. Reheat in the oven for the best taste. This recipe for garlic lemon chicken thighs is simple and tasty. You learned about key ingredients, step-by-step baking, and helpful tips. Try different veggies and flavors to make it your own. Remember, storing leftovers properly keeps your meal fresh for later. Follow the reheating tips to enjoy it again. Cooking with this sheet pan method saves time and cleanup. Enjoy making meals that are easy, fun, and delicious!

Sheet Pan Garlic Lemon Chicken Thighs

Savor the mouthwatering flavors of zesty sheet pan garlic lemon chicken thighs! This easy recipe combines juicy chicken, tender potatoes, and fresh green beans all roasted to perfection. With just a few simple ingredients, you can create a delicious dinner in no time! Dive into the recipe for a delightful family meal that’s both satisfying and simple. Click to discover how to bring this tasty dish to your table!
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Ingredients
  

4 bone-in, skin-on chicken thighs

4 cloves garlic, minced

2 large lemons (1 for zest and juice, 1 sliced for garnish)

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon paprika

Salt and pepper to taste

1 cup baby potatoes, halved

1 cup green beans, trimmed

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven to 425°F (220°C).

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

      Pat the chicken thighs dry with paper towels and place them in a large bowl. Pour half of the garlic lemon mixture over the chicken, ensuring each piece is well coated. Let it marinate for at least 15 minutes (or longer if time allows).

        In the meantime, place the halved baby potatoes on a sheet pan. Drizzle with a little olive oil, season with salt and pepper, and toss to coat. Arrange cut side down for optimal crispiness.

          After the chicken has marinated, nestle the thighs amongst the potatoes on the sheet pan.

            Scatter the green beans around the chicken and potatoes, and drizzle the remaining garlic lemon mixture over the top.

              Place lemon slices on top of the chicken thighs for added flavor and decoration.

                Bake in the preheated oven for 35-40 minutes or until the chicken is golden brown and reaches an internal temperature of 165°F (75°C).

                  For extra crispy skin, broil on high for an additional 2-3 minutes at the end, keeping a close eye on it to avoid burning.

                    Remove from the oven and let it rest for a few minutes before garnishing with fresh parsley.

                      Prep Time, Total Time, Servings: 15 minutes | 50 minutes | Serves 4

                        - Presentation Tips: Serve directly from the sheet pan, or plate chicken and vegetables individually. Garnish with extra lemon wedges and sprinkle with fresh parsley for a pop of color!