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- 4 bone-in, skin-on chicken thighs - 4 tablespoons olive oil - 6 cloves garlic, minced - 2 lemons (1 juiced, 1 sliced) - 1 teaspoon dried oregano - 1 teaspoon paprika - 1 cup cherry tomatoes, halved - 1 red onion, cut into wedges - Fresh parsley, chopped (for garnish) In this dish, chicken thighs shine with flavor. The skin keeps the meat juicy and tender. Olive oil adds richness, while garlic brings a robust taste. Lemons brighten the dish, adding a touch of zest. Oregano and paprika round out the flavors, giving warmth and depth. Cherry tomatoes burst with sweetness, enhancing the overall dish. Red onions add a mild sharpness and nice texture. Finally, fresh parsley elevates the presentation, making it pop. - Salt - Pepper Salt and pepper are essential. They enhance all the flavors in the dish. Use them to season the chicken and veggies well. The right amount brings everything together, making each bite a delight. To make the marinade, gather your ingredients first. In a small bowl, mix together 2 tablespoons of olive oil, minced garlic, lemon juice, oregano, paprika, salt, and pepper. This mix brings bright flavor to the dish. Now, take your chicken thighs and place them in a shallow dish or zip-top bag. Pour the marinade over the chicken, making sure each piece gets coated well. I recommend marinating them in the fridge for at least 30 minutes. If you have time, marinate for up to 2 hours. This step helps the flavors really soak in. While the chicken marinates, let’s prepare the sheet pan. Start by preheating your oven to 425°F (220°C). This high heat will give the chicken a nice, crispy skin. Once the oven is hot, take out the chicken from the fridge. On a large sheet pan, arrange the marinated chicken thighs skin-side up. Next, add the halved cherry tomatoes and red onion wedges around the chicken. These veggies will roast beautifully and add color to your dish. Drizzle the remaining 2 tablespoons of olive oil over the veggies. Season them with salt and pepper, and then place lemon slices on top of the chicken. Now it’s time to roast! Place the sheet pan in the preheated oven. Roast for 35-40 minutes. You want the chicken to turn golden brown. Make sure the chicken reaches an internal temperature of 165°F (75°C) for safe eating. To check doneness, use a meat thermometer. If you don’t have one, look for clear juices running from the chicken. Once done, remove the sheet pan from the oven and let it rest for 5 minutes. This resting time keeps the chicken juicy. Before serving, garnish your dish with fresh chopped parsley for a pop of color and flavor. Enjoy your meal! - Marinate chicken thighs for at least 30 minutes. - For strong flavor, marinate for up to 2 hours. - Use fresh garlic and lemon juice for the best taste. - Add herbs like thyme or rosemary for a twist. - Preheat the oven to 425°F for crispy skin. - Pat the chicken dry to help it crisp. - Use a meat thermometer to check doneness. - Aim for 165°F for perfectly cooked chicken. - Garnish the dish with fresh parsley for color. - Use a nice platter for serving. - Arrange chicken and veggies artfully. - Serve with lemon wedges to brighten the dish. {{image_2}} You can switch up the veggies in this dish. Try bell peppers, zucchini, or asparagus. Each brings its own flavor and texture. If you want to substitute chicken thighs, you can use drumsticks or boneless breasts. Just note that cooking times may change. Chicken breasts will cook faster, while drumsticks may need a bit longer. Want to add more depth? Toss in fresh herbs like thyme or rosemary. These herbs pair well with lemon and garlic. You can also mix in a pinch of red pepper flakes for heat. For a lemon herb crust, mix breadcrumbs with lemon zest and herbs. This adds a nice crunch and extra flavor. If you need a gluten-free meal, skip any breading. The chicken and veggies are naturally gluten-free. For low-carb options, replace tomatoes with cauliflower or broccoli. These veggies are low in carbs but high in flavor and nutrients. This way, you can still enjoy a tasty meal while sticking to your dietary needs. To keep your garlic lemon chicken thighs fresh, store leftovers in the fridge. Place them in an airtight container. They can last up to four days in the fridge. If you want to keep them longer, freezing is a great option. Wrap the chicken tightly in plastic wrap and then place it in a freezer bag. Frozen, it can last up to three months. Just remember to label the bag with the date. When reheating, I recommend using the oven for the best results. Preheat the oven to 350°F (175°C). Place the chicken on a baking sheet and cover it with foil. This helps keep the chicken moist. Heat for about 15 to 20 minutes or until it’s warm. You can also use a microwave, but it may not keep the skin crispy. If you do use the microwave, set it on medium power and heat for a few minutes. No matter how you reheat it, let the chicken rest for a minute before serving. This helps keep the flavor and texture just right. Yes, you can use boneless chicken thighs. Just cut the cooking time by 10 minutes. Check the chicken for doneness at 25-30 minutes. Boneless thighs cook faster but can still be juicy. Make sure the internal temperature reaches 165°F (75°C). You have lots of tasty options! Here are a few side dish ideas: - Roasted potatoes - Steamed broccoli - Garlic bread - Mixed green salad - Quinoa or rice These sides balance the flavors of the chicken. They also soak up the tasty juices. Making this dish ahead is easy. Here are some prep tips: - Marinate the chicken up to 2 hours in advance. - Store marinated chicken in the fridge. - Chop veggies a day before. Keep them in an airtight container. - You can also roast the chicken and store leftovers. Preparing ahead adds convenience to your meal! This blog covered a delicious garlic lemon chicken thigh recipe. We explored key ingredients, from chicken thighs to fresh parsley. You learned step-by-step how to prep, roast, and present your dish. Tips ensured flavor and crispy skin. We discussed variations and storage to fit your needs. Now, you can create a tasty meal with ease. Enjoy experimenting and sharing this recipe. You’ll impress your family and friends with every bite. Happy cooking!

Garlic Lemon Chicken Thighs Sheet Pan

Discover the incredible flavors of zesty garlic lemon chicken thighs with this easy-to-follow recipe! Juicy chicken thighs are marinated in a delicious garlic and lemon mixture, then roasted to perfection with vibrant cherry tomatoes and red onions. Perfect for dinner and sure to impress your guests. Click through to explore the full recipe and bring a burst of flavor to your table tonight!
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Ingredients
  

4 bone-in, skin-on chicken thighs

4 tablespoons olive oil

6 cloves garlic, minced

2 lemons (1 juiced, 1 sliced)

1 teaspoon dried oregano

1 teaspoon paprika

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 red onion, cut into wedges

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven to 425°F (220°C).

    In a small bowl, mix together 2 tablespoons of olive oil, minced garlic, lemon juice, oregano, paprika, salt, and pepper to create a marinade.

      Place the chicken thighs in a shallow dish or zip-top bag and pour the marinade over them, ensuring they are well-coated. Marinate in the fridge for at least 30 minutes or up to 2 hours for more flavor.

        On a large sheet pan, arrange the marinated chicken thighs skin-side up. Add the halved cherry tomatoes and red onion wedges around the chicken.

          Drizzle the remaining 2 tablespoons of olive oil over the vegetables, and season them with salt and pepper. Place lemon slices on top of the chicken.

            Roast 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).

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

                Garnish with fresh chopped parsley before serving.

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