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- 4 boneless, skinless chicken thighs - 2 cups broccoli florets - 1 bell pepper (red or yellow), sliced - 1 medium zucchini, sliced - 1 red onion, chopped - 4 cloves garlic, minced - 1 lemon (zest and juice) - 2 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon paprika - Salt and pepper to taste - Fresh parsley, chopped for garnish I love using fresh ingredients when I cook. For this One-Pan Lemon Garlic Chicken and Veggies, I choose vibrant veggies. The bright colors make the dish pop. Chicken thighs work best. They stay juicy and tender during cooking. The garlic adds a lovely flavor. I use four cloves, but you can adjust to taste. The lemon gives a fresh zing. Remember to use both the zest and juice for the best taste. Olive oil helps everything cook well. Seasoning is key. I add oregano and paprika for depth. Salt and pepper enhance all the flavors. Don't forget fresh parsley for a nice touch at the end. This recipe is simple and quick. You can find the Full Recipe to guide you through! First, gather your ingredients. In a small bowl, combine the lemon juice, lemon zest, olive oil, minced garlic, oregano, paprika, salt, and pepper. Mix them well to create a fresh marinade. This mix brings out the bright flavors of lemon and garlic. You will love how it smells! Next, take your chicken thighs and place them in a large bowl or a resealable bag. Pour half of the marinade over the chicken. Make sure all pieces are coated well. Let the chicken marinate for at least 15 minutes. This step is key to getting all that tasty flavor inside the meat. If you have time, marinate for longer. While the chicken is soaking up the flavor, it’s time to prep the veggies. In a large mixing bowl, toss the broccoli, bell pepper, zucchini, and red onion. Pour the remaining marinade over the veggies and mix them well. This will ensure every bite is full of flavor. The veggies will add color and crunch to your dish. Now, preheat your oven to 400°F (200°C). On a large baking sheet, arrange the marinated chicken thighs in the center. Surround them with the seasoned vegetables. Make sure to spread them out for even cooking. Bake everything in the preheated oven for 25-30 minutes. The chicken should reach an internal temperature of 165°F (75°C) and the veggies should be tender and slightly caramelized. After baking, let the dish rest for a few minutes, then garnish with fresh chopped parsley. Enjoy your one-pan lemon garlic chicken and veggies delight! For the complete recipe, check the Full Recipe. For the best flavor, marinate your chicken for at least 15 minutes. This time allows the lemon and garlic to soak into the meat. If you have more time, let it marinate for up to an hour. This longer marinating time brings out deeper flavors. To get tender and caramelized veggies, cut them into even pieces. This helps them cook at the same rate. Toss the veggies with the marinade well. Make sure each piece gets coated. When roasting, give them enough space on the pan. If they are too close, they will steam instead of roast. Garnish your dish with fresh parsley for a pop of color. You can also add a sprinkle of lemon zest for a bright touch. Consider using fresh herbs like thyme or basil. These can add extra flavor and make your dish look fancy. For a bit of heat, add a dash of red pepper flakes. {{image_2}} You can switch the chicken for many other proteins. Try using shrimp for a quick meal. It cooks fast and pairs well with lemon and garlic. Salmon is another great option. Its rich flavor complements the dish nicely. If you want a plant-based choice, use chickpeas or tofu. Both soak up the marinade well and add protein. Feel free to get creative with your veggies! Asparagus or green beans work great in spring. In the fall, try adding butternut squash or Brussels sprouts. You can also mix in seasonal favorites like carrots or sweet potatoes. Using different vegetables adds color and flavor. Don't be afraid to experiment with what you have on hand. You can change the flavor profile easily. For a spicy kick, add red pepper flakes to the marinade. If you love herbs, toss in fresh thyme or rosemary. A splash of soy sauce can give a tasty twist. You could even go with a honey mustard glaze for a sweet touch. Each variation brings a new and exciting taste to the dish. To store leftovers, let the dish cool first. Place chicken and veggies in an airtight container. This keeps them fresh. You can store them in the fridge for up to 3 days. If you want to keep it longer, consider freezing. For freezing, ensure the dish cools completely. Use a freezer-safe container or a resealable bag. Remove as much air as possible. This helps prevent freezer burn. You can freeze One-Pan Lemon Garlic Chicken and Veggies for up to 3 months. When you're ready to eat, thaw it overnight in the fridge. To reheat, use the oven for best results. Preheat your oven to 350°F (175°C). Place the dish in an oven-safe pan. Cover it with foil to keep it moist. Heat for about 20 minutes or until warm. You can also use a microwave. Heat in short intervals, stirring in between. This keeps the chicken juicy and the veggies tender. Bake this dish for 25 to 30 minutes at 400°F (200°C). This time makes sure the chicken is fully cooked. The chicken should reach 165°F (75°C) inside. The veggies will get tender and slightly caramelized. You can check the chicken with a meat thermometer for accuracy. Yes, you can use skin-on chicken. It adds flavor and keeps the meat moist. However, it also adds calories and fat. If you prefer a lighter meal, stick with skinless chicken. The choice depends on your taste and dietary goals. This dish pairs well with rice or quinoa. You can also serve it with a fresh salad. Garlic bread makes a nice side too. These options balance the meal and add variety to your plate. Yes, this recipe is quite healthy. The chicken is a great source of protein. The veggies add vitamins, minerals, and fiber. Overall, it's low in carbs and full of nutrients. Each serving is around 350 calories. This makes it a perfect choice for a balanced meal. You can prepare the chicken and veggies ahead. Marinate the chicken and store it in the fridge for up to 24 hours. You can also chop the veggies in advance. Just keep everything in separate containers. When you're ready, bake it fresh for the best taste. For the full recipe, check the earlier section. This recipe for One-Pan Lemon Garlic Chicken and Veggies combines tasty, fresh ingredients to create an easy meal. You learned to marinate chicken and prep vegetables for roasting. Tips showed how to achieve perfect flavor and texture. Remember, you can swap proteins and veggies to fit your taste. This dish stores well, letting you enjoy leftovers. I hope this inspires you to try new variations, making dinner fun and simple.

- One-Pan Lemon Garlic Chicken and Veggies

Elevate your dinner game with this One-Pan Lemon Garlic Chicken and Veggies Delight! This simple yet flavorful recipe features juicy chicken thighs and a colorful medley of fresh vegetables, all roasted to perfection. Easy to prepare and perfect for busy nights, it promises minimal cleanup and maximum taste. Click through to discover how to create this quick and delicious meal that's sure to impress your family!
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Ingredients
  

4 boneless, skinless chicken thighs

2 cups broccoli florets

1 bell pepper (red or yellow), sliced

1 medium zucchini, sliced

1 red onion, chopped

4 cloves garlic, minced

1 lemon (zest and juice)

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

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

      Place the chicken thighs in a large bowl or a resealable bag and pour half of the marinade over them. Let it marinate for at least 15 minutes for best flavor.

        While the chicken is marinating, prepare your veggies: in a large mixing bowl, combine broccoli, bell pepper, zucchini, and red onion. Pour the remaining marinade over the veggies and toss to coat well.

          On a large baking sheet or oven-safe pan, arrange the marinated chicken thighs in the center. Surround them with the seasoned vegetables.

            Roast everything in the preheated oven for 25-30 minutes, until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender and slightly caramelized.

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

                Prep Time, Total Time, Servings: 15 mins | 40 mins | Serves 4