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- 4 boneless, skinless chicken thighs - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 medium lemons (1 for juice, 1 sliced) - 1 cup cherry tomatoes, halved - 1 cup green beans, trimmed - Fresh parsley for garnish You can use chicken breasts instead of thighs. Breasts are leaner but may dry out faster. For veggies, feel free to swap green beans. You can use broccoli, zucchini, or bell peppers. Spice it up! Try adding Italian herbs like oregano or thyme. If you want heat, add a pinch of cayenne pepper. You can also use lemon zest for extra zing. This recipe is flexible. Make it your own with what you have at home. For the full recipe, refer to the link provided. To start, preheat your oven to 400°F (200°C). This step is key for even cooking. While the oven heats up, grab your chicken thighs. Next, season the chicken thighs. Use garlic powder, onion powder, smoked paprika, salt, and pepper. Coat both sides well. This helps the chicken absorb those tasty flavors. Now, let’s brown the chicken thighs in a skillet. Heat 2 tablespoons of olive oil over medium heat. Once hot, place the seasoned chicken in the skillet. Brown each side for about 4–5 minutes. You want them to turn golden brown. After browning, squeeze the juice of one lemon over the chicken. Place the lemon slices around the chicken in the skillet. Then, add 1 cup of halved cherry tomatoes and 1 cup of trimmed green beans. Toss everything together gently to mix. It’s time to transfer everything to the oven. Carefully place the skillet in your preheated oven. Roast for 20–25 minutes. You want the chicken to reach an internal temperature of 165°F (74°C). Check for doneness after the time is up. If it’s cooked through, remove the skillet from the oven. Let it rest for a few minutes before serving. This keeps the chicken juicy. Garnish with fresh parsley for a nice touch. Enjoy your meal! For the full recipe, check out the One Pan Lemon Chicken . To get perfectly golden chicken, start by heating your skillet well. Add olive oil and let it shimmer. Season your chicken with garlic powder, onion powder, smoked paprika, salt, and pepper. Place the chicken in the hot skillet. Cook for about 4 to 5 minutes per side. Look for a nice brown crust. This adds great flavor! Resting the chicken before serving is key. Let it sit for about 5 minutes. This helps the juices stay inside. It keeps your chicken moist and tasty. Adding herbs boosts flavor. Fresh thyme or rosemary works well. Toss them in during the last few minutes of cooking. This adds a lovely aroma and depth to the dish. To make a quick lemon sauce, mix lemon juice with a little olive oil. Whisk it together and drizzle over the chicken before serving. This gives a fresh, zesty finish. Pair One Pan Lemon Chicken with sides like rice or couscous. These grains soak up the juices well. You can also serve it with a simple green salad for balance. For a creative plating idea, serve directly from the skillet. It looks rustic and inviting. Arrange the lemon slices and fresh parsley on top for a bright touch. This adds color and makes the dish pop! {{image_2}} You can easily change the protein. Try shrimp or tofu instead of chicken. Both options add unique flavors. They also cook quickly, making dinner even faster. For veggies, choose seasonal favorites. Use asparagus in spring or squash in fall. These swaps keep your dish fresh and exciting. Bring a Mediterranean vibe by adding olives and feta. This twist gives a salty kick to the dish. You can also make an Asian-inspired version. Use soy sauce and sesame oil for a rich flavor. Both options add depth to the classic recipe while keeping it simple. I love the one-pan method, but slow cookers work well, too. If you use a slow cooker, cook on low for about 6 hours. For grilling, marinate the chicken first. Then grill until it’s cooked through. Baking in the oven gives a nice golden color. Both methods yield delicious results. To store your leftovers, let the dish cool first. Place the chicken and veggies in an airtight container. Make sure to seal it well to keep out air. The leftovers can last in the fridge for about three days. When you want to reheat, use the oven at 350°F (175°C) for about 15 minutes. This keeps the chicken juicy and tasty. You can also use a microwave, but stir occasionally to heat evenly. Yes, you can freeze One Pan Lemon Chicken! Freezing is a great way to save extra portions. To freeze, let the dish cool completely. Then, wrap it tightly in plastic wrap and place it in a freezer-safe bag. When ready to eat, thaw it in the fridge overnight. For a quick meal, you can microwave it directly from the freezer, but this takes longer. For the best flavor, eat stored meals within three days. If you freeze the chicken, it will stay good for about three months. Look for signs that the dish has gone bad. If you see any discoloration or smell something off, it’s best to throw it away. Keeping your food fresh ensures a great meal every time! How long does it take to cook One Pan Lemon Chicken? It takes about 40 minutes to cook One Pan Lemon Chicken. You need 10 minutes for prep and 30 minutes for cooking. This timing gives you juicy chicken and tasty veggies. Can I use frozen chicken thighs? Yes, you can use frozen chicken thighs. But, be sure to thaw them first. This helps them cook evenly and stay tender. What should I do if my chicken isn’t browning? If your chicken isn’t browning, your skillet may not be hot enough. Heat the oil well before adding the chicken. This step is key for a nice golden crust. Can I prepare this recipe ahead of time? Yes, you can prep this meal ahead of time. Season the chicken and chop the veggies. Store them in the fridge. This makes cooking easier on busy days. Is One Pan Lemon Chicken healthy? One Pan Lemon Chicken is quite healthy. It has lean protein from chicken, plus fresh veggies. The lemon adds bright flavor without extra calories. How many calories are in this dish? One serving of One Pan Lemon Chicken has about 350 calories. This can vary based on portion size and ingredients used. It's a balanced meal that fits well into a healthy diet. This recipe for One Pan Lemon Chicken is simple and tasty. You learned about the key ingredients like chicken, spices, and fresh veggies. We covered cooking steps to ensure every bite is flavorful and juicy. I shared tips for perfecting your dish and variations to keep meals exciting. Remember, you can mix things up with different proteins and flavors. Enjoy this easy recipe, and have fun cooking! Good meals start with good choices.

One Pan Lemon Chicken

Elevate your dinner game with this One Pan Lemon Chicken recipe! Juicy chicken thighs are seasoned to perfection, roasted with fresh lemons, cherry tomatoes, and green beans, all in one skillet. It’s a quick, flavorful meal perfect for busy weeknights. Ready in just 40 minutes, this dish not only tastes amazing but also looks beautiful on the table. Click through to explore the full recipe and impress your family tonight!
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Ingredients
  

4 boneless, skinless chicken thighs

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and pepper to taste

2 medium lemons (1 for juice, 1 sliced)

1 cup cherry tomatoes, halved

1 cup green beans, trimmed

Fresh parsley for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large oven-safe skillet, heat the olive oil over medium heat.

      Season the chicken thighs with garlic powder, onion powder, smoked paprika, salt, and pepper on both sides.

        Once the oil is hot, add the chicken thighs to the skillet, browning them for about 4–5 minutes per side until golden.

          Squeeze the juice of one lemon over the chicken and add the lemon slices around them.

            Add the halved cherry tomatoes and green beans to the skillet, tossing everything to combine.

              Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

                Remove from the oven and let it rest for a few minutes.

                  Garnish with fresh parsley before serving.

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

                      - Presentation Tips: Serve the chicken and vegetables directly from the skillet for a rustic look, placing the lemon slices and fresh parsley on top for a vibrant finish.