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- 4 boneless, skinless chicken thighs - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 lemon, zested and juiced - 1 teaspoon dried oregano - 1 teaspoon paprika - Salt and pepper to taste - 1 cup cherry tomatoes, halved - 1 bell pepper, sliced (any color) - 1 zucchini, sliced - Fresh parsley, chopped (for garnish) Gather these ingredients to start your One-Pan Lemon Garlic Chicken and Veggies delight. Each item plays a key role in making this dish full of flavor. The chicken thighs give a juicy base, while the olive oil adds richness. Garlic and lemon bring zest to every bite. The herbs, like oregano, add depth, and the paprika gives a warm color. The veggies, cherry tomatoes, bell peppers, and zucchini, round out the meal with freshness. These ingredients create a colorful and tasty dish. You can find the full recipe for step-by-step cooking guidance. Enjoy the vibrant flavors that this dish brings to your table! - Preheat the oven to 400°F (200°C). - In a bowl, mix garlic, olive oil, lemon zest, lemon juice, oregano, paprika, salt, and pepper. This will be your tasty marinade. - Take the chicken thighs and coat them with half of your lemon garlic mixture. - Let the chicken sit for at least 15 minutes. This helps the flavors soak in well. - Place the marinated chicken thighs in a large, oven-safe skillet. - Arrange cherry tomatoes, bell pepper, and zucchini around the chicken. - Drizzle the rest of the sauce over the veggies. This adds flavor to every bite. - Put the skillet in the oven and bake for 25-30 minutes. - Use a meat thermometer to check if the chicken reads 165°F (75°C). This means it's safe to eat. This method ensures you have juicy chicken and tender veggies, all cooked in one pan. For the full recipe, check the ingredients and steps above. To make this dish truly yours, adjust the seasoning. Start with the basics: salt and pepper. Taste the mix before you add it to the chicken. If you want more tang, add more lemon juice. For a bit of heat, toss in some red pepper flakes. To amplify the garlic and lemon flavor, use fresh garlic. It packs a punch that dried garlic can’t match. You can also add more lemon zest. The zest gives a bright aroma and fresh taste. Experiment with fresh herbs like thyme or rosemary. They add depth and enhance the dish's overall flavor. To keep your chicken juicy, do not overcook it. Use a meat thermometer for accuracy. The chicken should reach 165°F (75°C). Let the chicken rest for five minutes after baking. This helps keep the juices in the meat. For the veggies, aim for tender but not mushy. Cut them into even pieces to cook uniformly. Place them around the chicken, but do not overcrowd the pan. If they are too close, they can steam instead of roast. This can lead to soggy veggies. Instead, spread them out for a nice roast. Check them halfway through baking. Stir them gently to ensure even cooking. For the full recipe, refer back to the main section. Enjoy your cooking! {{image_2}} You can try using chicken breasts instead of thighs. Breasts are leaner and cook faster. If you want to explore, swap in other proteins like shrimp or tofu. This dish works well with many meats. Seasonal veggies can also change the taste. For spring, use asparagus or snap peas. In fall, try butternut squash or carrots. Each swap brings new flavors and colors to your plate. If you like heat, add crushed red pepper to your marinade. It gives a nice spicy kick. Fresh herbs like thyme or rosemary can boost the taste. Toss them in right before cooking. They add depth and freshness. You can also mix in a bit of honey for sweetness. This contrast makes every bite exciting. This dish pairs perfectly with rice or quinoa. Both add great texture and soak up the juices. A side salad can bring crunch and freshness too. For a special touch, drizzle extra lemon garlic sauce over the top after cooking. This adds zing and makes it even more flavorful. You can find the full recipe to guide you through these variations. To keep leftover chicken and veggies fresh, store them in an airtight container. This helps prevent spoilage and keeps flavors intact. Allow the dish to cool before placing it in the fridge. You can safely store leftovers for up to three days. If you want to keep them longer, consider freezing. Frozen leftovers can last up to three months. Just remember to label your containers with the date. When you’re ready to enjoy your leftovers, I recommend reheating them in the oven. Preheat your oven to 350°F (175°C). Place the dish in an oven-safe container and cover it with foil to retain moisture. Heat for about 15 to 20 minutes or until warmed through. You can also use a microwave for quick reheating. Just be careful; it can heat unevenly. Stir the dish halfway through to warm it evenly. Avoid reheating multiple times; it can dry out the chicken and veggies. For best taste, enjoy your One-Pan Lemon Garlic Chicken and Veggies within a few days. You can tell when chicken is cooked by checking its color and temperature. Cooked chicken should be white throughout, with no pink areas. The best way to be certain is to use a meat thermometer. The chicken should reach an internal temperature of 165°F (75°C). This ensures it is safe to eat. Yes, you can make this dish ahead of time. Prepare the chicken and veggies as directed. You can store the marinated chicken in the fridge for up to 24 hours. This helps the flavors blend well. Cook it when you are ready. Leftovers can be stored in an airtight container for 3 to 4 days. If you need a lemon substitute, try lime or vinegar. Lime juice adds a fresh taste like lemon. White wine vinegar or apple cider vinegar can also work well. These options keep the dish bright and tangy without using lemon. Always taste as you go to find the right balance of flavors. In this post, we explored a simple chicken dish packed with flavor. We covered main ingredients, step-by-step cooking methods, and helpful tips to perfect your meal. You learned how to marinate chicken and bake it with fresh veggies, creating a quick dinner. Remember, you can swap ingredients for variety and try new flavors. With these easy steps and tricks, you can enjoy tasty meals that fit your style. Get cooking and have fun experimenting!

One-Pan Lemon Garlic Chicken and Veggies

Discover the mouthwatering flavors of Zesty One-Pan Lemon Garlic Chicken & Veggies! This easy recipe combines tender chicken thighs with vibrant vegetables, all made in just one skillet. Perfect for a quick weeknight dinner, it’s packed with lemony goodness and fresh herbs. Ready in just 45 minutes, this dish promises a delicious experience for your taste buds. Click through to explore this delightful recipe and savor every bite!
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Ingredients
  

4 boneless, skinless chicken thighs

2 tablespoons olive oil

4 cloves garlic, minced

1 lemon, zested and juiced

1 teaspoon dried oregano

1 teaspoon paprika

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 bell pepper, sliced (any color)

1 zucchini, sliced

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

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

      Place the chicken thighs in a large, oven-safe skillet and pour half of the lemon garlic mixture over them, coating evenly. Let it marinate for at least 15 minutes if time allows.

        Arrange the cherry tomatoes, sliced bell pepper, and zucchini around the chicken thighs in the skillet.

          Drizzle the remaining lemon garlic mixture over the veggies and season them with a pinch of salt and pepper.

            Transfer the skillet to the oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the veggies are tender.

              Carefully remove the skillet from the oven, and let it rest for 5 minutes.

                Garnish with freshly chopped parsley before serving.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4