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To make Sheet Pan Lemon Herb Chicken and Veggies, you need fresh and simple ingredients. Here’s what to gather: - 4 boneless, skinless chicken breasts - 2 lemons (zest and juice) - Fresh herbs: rosemary and thyme - 4 cloves of garlic - Olive oil, salt, and pepper - Vegetables: broccoli, bell pepper, cherry tomatoes, red onion Each ingredient adds a unique touch to this dish. The chicken provides protein, while the lemons give bright flavor. Fresh herbs like rosemary and thyme enhance the taste and aroma. Garlic adds depth. The vegetables bring color and nutrients. You can mix and match veggies based on what you like. This recipe is versatile, so feel free to add your favorites. For the full recipe, check out the detailed steps to create this delightful meal. 1. Preheat the oven and prepare the sheet pan. Set your oven to 400°F (200°C). Line a large sheet pan with parchment paper. This helps with easy cleanup later. 2. Mix the marinade with lemon, herbs, garlic, and oil. In a mixing bowl, whisk together the juice and zest of two lemons, chopped rosemary, chopped thyme, minced garlic, olive oil, salt, and pepper. This mix gives the chicken a bright flavor. 3. Marinate chicken and prepare vegetables. Take four boneless, skinless chicken breasts and place them in the marinade. Make sure they are well-coated. Let them sit for at least 15-30 minutes. For even more flavor, you can marinate them for up to two hours in the fridge. While the chicken marinates, toss two cups of broccoli florets, one sliced bell pepper, one cup of halved cherry tomatoes, and one medium red onion cut into wedges in a separate bowl. Use some olive oil, salt, and pepper to coat the veggies nicely. 1. Place chicken and veggies on the sheet pan. Once the chicken has marinated, place it in the center of the sheet pan. Surround it with the mixed vegetables, creating a colorful display. 2. Bake and broil for optimal texture. Drizzle any leftover marinade over the chicken and veggies. Bake in the preheated oven for 25-30 minutes. The chicken should reach an internal temperature of 165°F (75°C), and the veggies should become tender. For a crispy finish, switch the oven to broil for an extra 2-3 minutes. Watch closely to prevent burning. 3. Rest before serving. After baking, take the pan out of the oven. Let the dish rest for a few minutes. This helps the juices settle in the chicken, making it more tender and juicy. For the full recipe, check out the details above. Enjoy your cooking! Marination is key for flavor. Aim for at least 15 to 30 minutes. If you have time, let it sit longer in the fridge. This helps the chicken absorb those tasty lemon and herb flavors. To balance the taste, try adding more herbs or spices. For a spicy kick, toss in some red pepper flakes. If you want it sweeter, a pinch of honey works well. Experiment with different herbs like basil or parsley. This keeps your dish fresh and exciting. For perfect chicken, use a meat thermometer. Insert it into the thickest part of the breast. Aim for 165°F (75°C). This ensures your chicken is safe to eat and juicy. To get a crispy finish, broil the dish for a few minutes at the end. Watch it closely; it can burn fast. This step adds a nice crunch and enhances the flavor. You’ll love the contrast between the tender chicken and the crispy edges. {{image_2}} You can switch out the chicken for other proteins. Tofu makes a great plant-based option. You can also use fish, like salmon or cod, for a lighter meal. Just adjust cooking times as fish cooks faster than chicken. For veggies, think about what is in season. You can try asparagus in spring, zucchini in summer, or Brussels sprouts in fall. Each vegetable brings its own flavor and texture. You can mix and match based on what you like or what you have at home. To change the flavor, add new herbs or spices. You can use oregano, basil, or even a bit of chili powder for heat. Each herb brings a unique taste that can change the dish. You can also use other citrus fruits. Try lime or orange juice for a different twist. The zest from these fruits can add a fresh note too. Experiment with these options to find your favorite mix. To keep your Lemon Herb Chicken and Veggies fresh, follow these tips: - Let the dish cool down to room temperature. - Place leftovers in an airtight container. - Store in the fridge for up to 3 days. If you want to keep them longer, you can freeze them. Use freezer-safe bags or containers. They will last up to 3 months in the freezer. Just remember to label them with the date. When you are ready to eat your leftovers, here are some ways to reheat them: - Oven: Preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 15-20 minutes. This keeps the texture nice. - Microwave: Place the food in a microwave-safe dish. Cover it with a damp paper towel. Heat in 30-second bursts, stirring in between. This method is quick but may soften the veggies. - Skillet: Heat a non-stick skillet over medium heat. Add a splash of olive oil, then add the chicken and veggies. Stir occasionally until warmed through. This adds a bit of crispness back to the dish. Enjoy your meal again with these simple tips! For the full recipe, check the recipe section above. Can I prepare this dish ahead of time? Yes, you can prepare this dish ahead of time. Marinate the chicken a few hours or the night before. Store the chicken and veggies in the fridge until you are ready to bake. This makes for a quick meal when you are busy. What can I serve with Lemon Herb Chicken and Veggies? You can serve this dish with rice or quinoa for a filling meal. A fresh salad adds a nice crunch. Crusty bread also pairs well if you want to soak up the juices. How do I know when the chicken is fully cooked? The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C). Use a meat thermometer to check the thickest part of the chicken. The juices should run clear, not pink. This dish is not just tasty; it's healthy too! Each serving has about 350 calories. You get protein from the chicken and vitamins from the veggies. To make it healthier, use less oil. You can also add more veggies for extra fiber. Try using skinless chicken thighs for more flavor while keeping it lean. You learned how to make Lemon Herb Chicken and Veggies step by step. We covered ingredients, prep, baking, and storage tips. Remember, marination boosts flavor, and using a meat thermometer ensures perfect chicken. Feel free to switch proteins or veggies to suit your taste. This dish is simple, healthy, and delicious. Enjoy sharing this tasty recipe with friends and family. It’s a great way to eat well and keep things fresh!

Sheet Pan Lemon Herb Chicken and Veggies

Elevate your dinner routine with this easy and flavorful Sheet Pan Lemon Herb Chicken and Veggies recipe! With just a few ingredients, you can create a delicious meal that’s perfect for any night. The bright lemon and fresh herbs bring life to juicy chicken and colorful veggies, making cleanup a breeze. Click to discover the full recipe and impress your family with this delightful dish that’s sure to be a hit at the table!
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Ingredients
  

4 boneless, skinless chicken breasts

2 lemons (zest and juice)

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

4 cloves garlic, minced

¼ cup olive oil

Salt and pepper to taste

2 cups broccoli florets

1 bell pepper, sliced (red or yellow for color)

1 cup cherry tomatoes, halved

1 medium red onion, cut into wedges

Instructions
 

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.

    In a mixing bowl, whisk together lemon juice, lemon zest, rosemary, thyme, minced garlic, olive oil, salt, and pepper to create a marinade.

      Place the chicken breasts into the bowl with the marinade, ensuring they are well-coated. Let them marinate for at least 15-30 minutes for maximum flavor (or up to 2 hours in the refrigerator if time permits).

        In the meantime, prepare the vegetables. In a separate bowl, toss the broccoli, bell pepper, cherry tomatoes, and red onion with olive oil, salt, and pepper until evenly coated.

          Once marinated, place the chicken breasts in the center of the sheet pan. Surround with the mixed vegetables.

            Drizzle any remaining marinade over the chicken and veggies to add flavor.

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

                For a crispier finish, broil on high for an additional 2-3 minutes. Keep a close eye on it to prevent burning.

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

                    Prep Time, Total Time, Servings: 10 min | 40 min | Serves 4

                      - Presentation Tips: Arrange the chicken and vegetables on a large serving platter, drizzling any remaining pan juices over the top. Garnish with fresh lemon slices and a sprinkle of additional herbs for an eye-catching presentation. Enjoy!