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- 4 boneless, skinless chicken thighs - 2 tablespoons olive oil - 4 cloves of garlic, finely minced - 1 large lemon, zested and juiced - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and freshly ground black pepper to taste - 1 cup cherry tomatoes, halved - 1 cup fresh baby spinach - Fresh parsley leaves for garnish If you don't have chicken thighs, you can use chicken breasts or tofu. They work well too. Fresh herbs like basil or oregano can replace thyme if you prefer. Don't worry if you can't find cherry tomatoes; grape tomatoes or sun-dried tomatoes are great substitutes. This recipe is all about flexibility. Use what you have and make it your own. I love how simple swaps can change the flavor and style of the dish. If you want to try something new, feel free to mix in different ingredients. For the full recipe, check out the details above! 1. Preheat the oven to 400°F (200°C). This helps cook the chicken evenly. 2. Season the chicken thighs with salt, pepper, thyme, and smoked paprika. This adds great flavor. 1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Wait until it shimmers. 2. Place the seasoned chicken thighs in the skillet. Sear them for 5 minutes on each side. They should be golden brown. 3. After browning, take the chicken out and set it aside on a plate. 4. In the same skillet, reduce the heat and add 4 minced garlic cloves. Sauté for about 1 minute. You want it fragrant but not burnt. 5. Pour in the juice from the lemon and add the zest. Stir it to mix well. This creates a bright and tangy sauce. 1. Add 1 cup of halved cherry tomatoes to the skillet. Stir them into the lemon-garlic sauce. 2. Put the seared chicken thighs back into the skillet, nestled among the tomatoes. 3. Spoon some sauce over the chicken to keep it moist. 4. Add 1 cup of fresh baby spinach around the chicken. It will wilt nicely as it cooks. 5. Transfer the skillet to the preheated oven. Roast for 20 to 25 minutes. Check that the chicken reaches 165°F (75°C). 6. After cooking, take the skillet out and let it rest for a few minutes. This keeps the juices in. For the full recipe, refer to the earlier instructions. This dish pairs well with rice or bread! To make sure your chicken is tender, start with proper searing. Searing locks in juices. Heat your pan before adding the chicken. Cook each side for five minutes until golden brown. This step adds color and flavor. Always check the internal temperature. Chicken should reach 165°F (75°C). A meat thermometer helps you get it right. Want more flavor? You can add wine or chicken broth to the sauce. This makes the dish richer. Try adding a splash of white wine while cooking garlic. You can also mix in chicken broth for depth. For extra spice, consider adding red pepper flakes or fresh herbs. Basil or oregano can be great choices too. Pair this dish with sides like rice or crusty bread. Rice soaks up the sauce well. Serve it directly from the skillet for a rustic look. Add a garnish of fresh parsley for color. A few extra cherry tomatoes around the edge makes it pop. This meal looks as good as it tastes! For the full recipe, check the details shared earlier. {{image_4}} You can change up the vegetables in this dish. Instead of cherry tomatoes, try using zucchini or bell peppers. They add nice flavor and color. If you follow a gluten-free diet, use gluten-free soy sauce or tamari. For a keto option, replace the honey with a low-carb sweetener. Want to switch the flavors? Try an Asian twist! Add ginger and soy sauce to the mix. This gives a fresh, zesty taste. For a Mediterranean version, sprinkle in some feta cheese and olives. Both options make your meal exciting and new. You can grill the chicken instead of roasting it. This adds a lovely smoky flavor. Just make sure your grill is hot before adding the chicken. If you prefer a slow-cooker, you can adapt this recipe easily. Cook the chicken on low for about 6 hours or high for 3 hours. This method makes the chicken super tender and juicy. For the full recipe, check out the One Pan Lemon Garlic Chicken. To keep your One Pan Lemon Garlic Chicken fresh, store leftovers in airtight containers. This helps lock in moisture and flavor. You can store it in the fridge for up to three days. If you want to enjoy this dish later, freezing is a great option. For freezing, place the chicken in a freezer-safe container. Make sure to seal it tightly. This dish stays good in the freezer for about three months. When you're ready to eat, let it thaw in the fridge overnight before reheating. You can reheat your chicken safely in the microwave or oven. If using the microwave, heat it on medium power to avoid drying it out. For the oven, set it to 350°F (175°C) and cover the chicken with foil. This helps keep the flavor and texture intact. Enjoy your meal again just as it was! How long to cook One Pan Lemon Garlic Chicken? You should roast the chicken for 20 to 25 minutes. It cooks until it reaches an internal temperature of 165°F (75°C). This ensures the chicken is safe to eat and juicy. Can I use frozen chicken for this recipe? Yes, you can use frozen chicken. Just make sure to thaw it first for even cooking. Thaw overnight in the fridge for the best results. What to do if I don't have cherry tomatoes? If you lack cherry tomatoes, use grape tomatoes or sun-dried tomatoes instead. Both options will still add a fresh flavor to the dish. Can I make this dish ahead of time? You can prep the chicken and sauce ahead of time. Just store them separately in the fridge. This helps to save time on busy nights. Is it possible to make this recipe in advance? Yes, you can cook the dish and store it in the fridge. It will stay fresh for up to three days. What should I serve with One Pan Lemon Garlic Chicken? This chicken pairs well with rice, mashed potatoes, or a fresh salad. Each option will soak up the tasty lemon-garlic sauce. How can I modify the recipe for a smaller portion? To make a smaller portion, reduce the chicken to two thighs. Adjust the other ingredients accordingly. This way, you can still enjoy the same great flavors. This blog post covered a tasty One Pan Lemon Garlic Chicken recipe. We explored each ingredient and helpful tips for cooking. We also looked at easy swaps and fun variations. You can enjoy this dish with sides or as a meal prep option. Incorporate your own flavors and make it your own. Cooking can be fun, and this dish is great for any skill level. Don't hesitate to experiment and share your version with others!

One Pan Lemon Garlic Chicken

Create a flavorful meal with this One Pan Lemon Garlic Chicken recipe! This easy dish combines succulent chicken thighs, zesty lemon, and fresh vegetables for a delicious dinner in just 35 minutes. Perfect for busy weeknights, it’s packed with bold flavors and easy to make in one skillet. Don't miss the chance to impress your family with this simple yet elegant recipe. Click through to explore the full recipe and get cooking today!
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Ingredients
  

4 boneless, skinless chicken thighs

2 tablespoons olive oil

4 cloves of garlic, finely minced

1 large lemon, zested and juiced

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

1 cup cherry tomatoes, halved

1 cup fresh baby spinach

Fresh parsley leaves for garnish

Instructions
 

Begin by preheating your oven to 400°F (200°C) to ensure it’s hot and ready for roasting.

    In a large oven-safe skillet, heat the olive oil over medium-high heat until it shimmers but does not smoke.

      Generously season both sides of the chicken thighs with salt, freshly ground black pepper, thyme, and smoked paprika for added depth of flavor.

        Once the oil is hot and shimmering, carefully place the chicken thighs in the skillet. Sear the chicken for about 5 minutes on each side, or until they are beautifully golden brown and develop a nice crust.

          Once they are nicely browned, remove the chicken from the skillet and transfer it to a plate. Set aside while you prepare the sauce.

            In the same skillet, reduce the heat slightly and add the minced garlic. Sauté for approximately 1 minute until the garlic is fragrant, being careful not to let it burn.

              With the garlic fragrant, pour in the freshly squeezed lemon juice, followed by the lemon zest. Stir well to combine the flavors.

                Add the halved cherry tomatoes to the skillet, gently stirring them into the lemon-garlic mixture until they are well coated.

                  Return the seared chicken thighs to the skillet, nestling them amongst the juicy cherry tomatoes.

                    Spoon some of the fragrant lemon-garlic sauce over the chicken, and evenly distribute the fresh spinach around the pan, allowing it to wilt during the cooking process.

                      Carefully transfer the skillet to the preheated oven. Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is thoroughly cooked.

                        Once cooked through, remove the skillet from the oven and let it rest for a few minutes to retain its juices.

                          Just before serving, garnish the dish with fresh parsley leaves for a pop of color and freshness.

                            Prep Time, Total Time, Servings: 10 minutes | 35 minutes | 4 servings

                              - Presentation Tips: For an inviting presentation, serve the chicken directly from the skillet, garnished with a vibrant sprinkle of fresh parsley and a scattering of extra cherry tomatoes around the edge. Consider pairing the dish with a side of crusty bread or over a bed of fluffy rice to soak up the delightful lemony sauce.