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This dish is easy and quick to make. You will love the mix of flavors. It is perfect for a busy weeknight or a cozy dinner. The full recipe is simple and fun to prepare. - 4 chicken thighs, skin-on and bone-in - 1 cup baby potatoes, halved - 1 cup cherry tomatoes - 1 bell pepper, sliced (any color) - 4 cloves garlic, minced - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped - 2 tablespoons olive oil - Juice of 1 lemon - Zest of 1 lemon - Salt and pepper to taste These ingredients make a tasty and filling meal. The chicken thighs give rich flavor. The veggies add color and health. Fresh herbs like rosemary and thyme boost the taste. - 1 cup green beans - 1 onion, sliced - 1 teaspoon paprika - 1 teaspoon chili powder Feel free to mix in any of these options. Green beans add crunch. Onions bring sweetness. Spices can heat things up. Use what you have on hand and enjoy! First, gather your chicken thighs. Use skin-on and bone-in pieces for the best flavor. Rinse them under cold water, then pat them dry with paper towels. This step helps the skin get crispy. Place the thighs in a large bowl for marinating later. Next, make the marinade. In a separate bowl, mix olive oil, lemon juice, and lemon zest. Add minced garlic, chopped rosemary, thyme, salt, and pepper. Stir well to combine. Pour this marinade over the chicken thighs. Make sure each piece is covered. If you can, let it sit for 15 minutes. This adds great taste. Now, take a large oven-safe skillet. Start with halved baby potatoes. Spread them evenly across the bottom. Then add the cherry tomatoes and sliced bell pepper. Drizzle some olive oil over the veggies. Season them with salt and pepper. This helps bring out their flavors. Place the marinated chicken on top of the veggies in the skillet. Be sure to arrange them nicely. Then, transfer the skillet to your preheated oven. Bake for 30 to 35 minutes. The chicken should be golden and cooked through. Check that it reaches an internal temperature of 165°F. Once cooked, let it rest for a few minutes before serving. Enjoy your one-pan meal! Marinating is key to great taste. Use fresh herbs like rosemary and thyme for a burst of flavor. If you have time, let the chicken sit in the marinade for 15 minutes. This helps the meat soak up the good stuff. For even more flavor, try marinating overnight in the fridge. Just remember to cover it well. To cook chicken perfectly, aim for an internal temperature of 165°F (75°C). You can check this with a meat thermometer. When baking, place the chicken skin-side up. This allows the skin to get crispy. If you want extra crisp, broil for a few minutes after baking. Keep an eye on it so it doesn’t burn. Cleaning up can feel like a chore, but it doesn't have to be hard. Use the same skillet for cooking and serving. This cuts down on dishes. Let the skillet soak in warm, soapy water right after use. This helps food residue come off easier. For tough spots, use a gentle scrubber. Enjoy your meal without the stress of cleaning! {{image_2}} You can mix and match your veggies for this dish. Instead of baby potatoes, try sweet potatoes or carrots. They add a nice sweetness. If you want more greens, add broccoli or green beans. Zucchini works great too. Just cut them to the same size as the other veggies for even cooking. Get creative with your marinades! Instead of lemon, try balsamic vinegar or soy sauce. Garlic and herb blends add a tasty twist. You can also use yogurt for a creamy marinade. Just remember to keep the marinade balanced with some acid and fat. Spice it up with different herbs and spices. Instead of rosemary and thyme, use oregano and basil for a new flavor. You can also add a pinch of red pepper flakes for some heat. Try smoked paprika for a hint of smokiness. These small changes can make a big difference! After making your one-pan chicken dinner, you may have some tasty leftovers. To store them, let the dish cool down for about 30 minutes. Then, place the chicken and veggies in an airtight container. This keeps flavors fresh and prevents spills. You can store the leftovers in the fridge for up to three days. When you are ready to enjoy your leftovers, reheating is easy. You can use the microwave or the oven. For the microwave, place the chicken and veggies on a plate. Heat for about 2 to 3 minutes, checking to ensure it warms evenly. If you prefer the oven, preheat it to 350°F (175°C). Put the dish in for about 15 minutes. This method keeps the chicken crispy and delicious. If you want to save some for later, freezing is a great option. To freeze, make sure the chicken is cool. Then, wrap it tightly in plastic wrap or foil. Place it in a freezer-safe bag or container. This keeps it fresh for up to three months. When you're ready to eat, thaw it in the fridge overnight. Reheat as mentioned above, and enjoy! For the full recipe, check back to our earlier sections. You can serve this dish with many sides. Rice or quinoa pairs well. A fresh salad adds a nice crunch. You might also enjoy some crusty bread to soak up the juices. Feel free to mix and match! Yes, you can use boneless chicken. It cooks faster than bone-in chicken. Just check the cooking time, as it may reduce. Boneless chicken thighs or breasts work great in this recipe. The best way is to check the internal temperature. Use a meat thermometer. Chicken should reach 165°F (75°C) for safe eating. If you don’t have one, cut into the thickest part. The meat should be white, not pink. This dish lasts about 3 to 4 days in the fridge. Store it in an airtight container. Make sure to let it cool before sealing. Always check for any off smells before eating leftovers. You now have a full guide to making a tasty one-pan chicken dinner. The recipe covers all essential and optional ingredients. I included clear steps for prepping, marinating, and cooking the chicken. You learned tips for perfect flavor and cooking. Variations let you mix in your favorite veggies and spices. Finally, I covered storage and reheating, ensuring your dish tastes great later. Enjoy your cooking and share this easy recipe with friends!

One-Pan Chicken Dinner

Looking for an easy yet delicious dinner idea? Try this One-Pan Lemon Herb Chicken Dinner that brings vibrant flavors to your table with minimal cleanup! Juicy chicken thighs are baked with baby potatoes, cherry tomatoes, and colorful bell peppers, all infused with a zesty lemon herb marinade. Perfect for busy weeknights, this recipe serves four and is ready in just 50 minutes. Click through to explore this tasty recipe and brighten up your dinner routine!
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Ingredients
  

4 chicken thighs, skin-on and bone-in

1 cup baby potatoes, halved

1 cup cherry tomatoes

1 bell pepper, sliced (any color)

4 cloves garlic, minced

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

2 tablespoons olive oil

Juice of 1 lemon

Zest of 1 lemon

Salt and pepper to taste

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, salt, and pepper. Mix well to create the marinade.

      Add the chicken thighs to the marinade, ensuring they are well coated. Let them marinate for about 15 minutes if you have time.

        In a large oven-safe skillet, arrange the halved baby potatoes, cherry tomatoes, and sliced bell pepper. Drizzle a little olive oil over the vegetables and season with salt and pepper.

          Place the marinated chicken thighs on top of the vegetables in the skillet.

            Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the chicken is cooked through and the skin is crispy. The internal temperature should reach 165°F (75°C).

              Once done, remove the skillet from the oven and let it rest for a few minutes.

                Serve directly from the pan, spooning some of the roasted veggies on top of the chicken.

                  Prep Time: 15 mins | Total Time: 50 mins | Servings: 4