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To make this dish, you need just a few fresh ingredients. Here’s what you’ll gather: - 4 boneless, skinless chicken thighs - 2 cups fresh broccoli florets - 1 red bell pepper, thinly sliced - 1 cup baby carrots, whole or halved - 4 cloves of garlic, finely minced - 1 lemon (zested and juiced) - 3 tablespoons extra-virgin olive oil - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - Salt and pepper, to taste - Fresh parsley, chopped (for garnish) These ingredients create a tasty and colorful meal. The chicken stays juicy, and the veggies add crunch. You can jazz up your dish with a few optional extras. Try these for more taste: - A pinch of red pepper flakes for some heat - Fresh thyme or rosemary for a herb boost - Cherry tomatoes for a sweet pop - A splash of white wine for depth These add-ons can make your meal even more exciting. Feel free to mix and match based on what you love! To cook this dish, having the right tools makes it easier. Here’s what I recommend: - A large mixing bowl for the marinade - A whisk to blend your marinade smoothly - A baking sheet lined with parchment paper - A sharp knife for cutting veggies - A meat thermometer to check chicken doneness Using these tools will help you create a fantastic one-pan meal. You can find the full recipe to guide you through the process. Start by making the marinade. Grab a big mixing bowl. Add the juice and zest of one lemon. Then, toss in four minced garlic cloves. Next, pour in three tablespoons of olive oil. Add one teaspoon of dried oregano and one teaspoon of smoked paprika. Don’t forget a good pinch of salt and pepper! Whisk it all together until it looks nice and smooth. Now it’s time for the chicken. Take four boneless, skinless chicken thighs and drop them into the marinade. Use your hands or a spoon to turn them. Make sure every inch of chicken is covered. For a tasty result, let them sit for at least 15 minutes. If you have more time, pop them in the fridge for up to two hours. Grab a large baking sheet. Line it with parchment paper to make cleaning easy later. Place the marinated chicken thighs evenly on the sheet. Next, add two cups of fresh broccoli florets and one sliced red bell pepper around the chicken. Toss in one cup of whole or halved baby carrots too. You want a bright and colorful mix of veggies! Drizzle any leftover marinade over the veggies. Gently toss them so they are coated. Preheat your oven to 400°F (200°C) if you haven’t already. Bake everything for 25-30 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C). The veggies should be tender and tasty. When it’s done, sprinkle fresh parsley on top for a beautiful finish. For the full recipe, refer to the earlier section. Marination adds flavor and keeps the chicken juicy. Start by mixing the lemon juice, zest, garlic, and olive oil. Then, add the chicken thighs. Make sure they are well coated. Let the chicken sit for at least 15 minutes. If you have time, marinate it for up to 2 hours in the fridge. This extra time helps the flavors soak in deeply. To cook the chicken and veggies just right, use a hot oven. Preheat it to 400°F (200°C). Place the chicken on a baking sheet with the veggies around it. Bake for 25-30 minutes. Check the chicken with a meat thermometer. It should reach 165°F (75°C). The veggies should be tender but still bright. This balance gives you a tasty and colorful dish. Presentation makes meals more appealing. You can serve the dish right from the baking sheet for a casual look. For a fancier touch, transfer everything to a large platter. Drizzle fresh lemon juice over the top. Add some lemon slices for color. Finish with chopped parsley for a fresh pop. This makes your One-Pan Lemon Garlic Chicken and Veggies look and taste amazing. {{image_4}} You can switch up the veggies in this dish. Try using zucchini, asparagus, or green beans. These alternatives add a fresh taste. They also change the look of the meal. Just remember to cut the veggies to a similar size. This helps them cook evenly. You can even mix and match your favorites. The key is to keep a balance of colors and textures. If you prefer chicken breasts, you can use them. They are leaner and cook a bit faster. Just make sure to monitor the cooking time. Chicken breasts may need less time in the oven. Aim for about 20-25 minutes for them to reach 165°F. This way, they stay juicy and tender. You could also slice the breasts into smaller pieces for quicker cooking. Do you like heat? You can easily spice this dish up. Add red pepper flakes or a dash of hot sauce. A pinch of cayenne pepper works well too. Mix these into your marinade for an extra kick. For a unique twist, try adding sliced jalapeños. They bring both heat and a nice crunch. Just adjust the amount based on your heat level. Enjoy experimenting with flavors! For the full recipe, check out One-Pan Lemon Garlic Chicken & Veggies. To store leftovers, let the One-Pan Lemon Garlic Chicken and Veggies cool down. Then, place the chicken and veggies in an airtight container. You can keep it in the fridge for up to three days. Make sure to seal it well to keep out moisture and air. This helps keep the flavors fresh. If you know you won't eat it soon, consider freezing it instead. When you are ready to eat your leftovers, you can reheat them in the oven or microwave. For the oven, preheat it to 350°F (175°C). Spread the chicken and veggies on a baking tray. Heat for about 15-20 minutes or until warm. This method keeps the chicken juicy and the veggies crisp. If you use a microwave, heat in short bursts. Stir in between to heat evenly. If you want to freeze the dish, place the cooled chicken and veggies in a freezer-safe bag. Squeeze out any air before sealing. You can freeze it for up to three months. To defrost, place it in the fridge overnight. Reheat it as mentioned above for best results. Enjoy your tasty meal whenever you want! Yes, you can use other meats. Chicken thighs work well for juicy flavor. You can also try chicken breasts for a leaner option. Pork chops or turkey cutlets can be great too. Just adjust the cooking time based on the meat you choose. This dish is very versatile. You can serve it with rice or quinoa for a hearty meal. A fresh green salad pairs nicely too. Garlic bread or crusty rolls can add a nice touch. You can even serve it over pasta for a fun twist. Check the chicken's internal temperature. It should reach 165°F (75°C) for safety. You can also cut into the thickest part. The meat should be white, not pink. Juices should run clear, showing it is well-cooked. This article covered how to make One-Pan Lemon Garlic Chicken and Veggies. We explored the main ingredients, optional flavors, and kitchen tools needed. You learned step-by-step instructions for marinating and baking, plus handy tips. I shared ways to customize the dish and the best storage advice. In closing, this meal is easy, tasty, and fun to make. Enjoy your cooking adventure!

One-Pan Lemon Garlic Chicken and Veggies

Discover the vibrant flavors of One-Pan Lemon Garlic Chicken & Veggies in this easy recipe! Juicy chicken thighs are marinated in zesty lemon and aromatic garlic, then baked alongside colorful veggies for a delicious and healthy meal. Perfect for busy weeknights, this dish is not only simple to prepare but also a feast for the eyes and taste buds. Click through to explore the full recipe and elevate your dinner routine!
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Ingredients
  

4 boneless, skinless chicken thighs

2 cups fresh broccoli florets

1 red bell pepper, thinly sliced

1 cup baby carrots, whole or halved

4 cloves of garlic, finely minced

1 lemon (zested and juiced)

3 tablespoons extra-virgin olive oil

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for cooking.

    In a spacious mixing bowl, whisk together the juice and zest of the lemon, minced garlic, olive oil, dried oregano, smoked paprika, and a generous pinch of salt and pepper. Mix well until all ingredients are well combined and form a vibrant marinade.

      Add the chicken thighs directly into the marinade, turning them to ensure they are completely coated. For the best flavor, let the chicken marinate for a minimum of 15 minutes—if time permits, marinate in the refrigerator for up to 2 hours.

        On a large baking sheet lined with parchment paper for easy cleanup, arrange the marinated chicken thighs evenly. Scatter the broccoli florets, sliced red bell pepper, and whole or halved baby carrots around the chicken, creating a colorful veggie medley.

          Take any leftover marinade and drizzle it over the vegetables. Gently toss the veggies to coat them in the aromatic marinade, ensuring even flavor distribution.

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

              Once baked, remove from the oven and generously sprinkle freshly chopped parsley over the chicken and veggie mixture for a fresh, vibrant finish.

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

                  - Presentation Tips: You can serve this dish straight from the baking sheet for a rustic look or transfer it to a large serving platter for a more elegant presentation. Finish with an extra drizzle of fresh lemon juice over the top and garnished with lemon slices to enhance its visual appeal and flavor. Enjoy the delightful combination of tastes!