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- 4 boneless, skinless chicken thighs - 1 pound baby potatoes, halved - 3 tablespoons olive oil, divided - Zest and juice of 2 fresh lemons - 4 cloves garlic, minced - 1 tablespoon Dijon mustard - 1 teaspoon dried oregano - 1 teaspoon dried thyme - ½ teaspoon paprika - Salt and pepper to taste - Fresh parsley, finely chopped (for garnish) Using fresh and quality ingredients makes your dish shine. I use boneless, skinless chicken thighs for their juicy texture. They absorb flavors well and stay tender during cooking. Baby potatoes are a favorite because they cook evenly and get crispy. The olive oil adds richness and helps everything roast perfectly. Zesty lemons bring a bright taste. I love using both the juice and zest. Garlic adds a warm, savory flavor. Dijon mustard enhances the marinade’s tanginess. Dried herbs like oregano and thyme give depth to the dish. Paprika adds a hint of smokiness. A sprinkle of salt and pepper balances everything out. Fresh parsley is my go-to for garnish. It adds color and a fresh taste. When I sprinkle it on top, it makes the dish look even more inviting. These ingredients come together to create a meal that is both comforting and vibrant. 1. First, preheat your oven to 425°F (220°C). This heat will make your chicken and potatoes nice and crispy. 2. Now, grab a large mixing bowl. In it, whisk together the olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, oregano, thyme, paprika, salt, and pepper. This yummy marinade packs a lot of flavor. 1. Next, take your chicken thighs. Coat them well in the marinade. Make sure each piece gets a good covering of that tasty mix. 2. For the best flavor, let the chicken sit in the marinade. Fifteen minutes is good, but two hours is even better if you have the time. 1. While the chicken marinates, let’s prep those baby potatoes. Halve them and place them on a large baking sheet. 2. Drizzle the potatoes with a tablespoon of olive oil. Sprinkle with salt, pepper, and a bit more paprika. Toss them well to coat them evenly. 3. Arrange the potatoes in a single layer on the sheet pan. This helps them get crispy while cooking. 4. Once your chicken is ready, place the thighs on the same sheet pan with the potatoes. Pour any leftover marinade over the chicken for extra flavor. 1. Roast the chicken and potatoes in the preheated oven for 25 to 30 minutes. 2. Keep an eye on them. The chicken needs to reach an internal temperature of 165°F (75°C). When done, the potatoes should be golden and crispy. 3. After cooking, let the dish rest for a few minutes before serving. This helps all the flavors come together. Enjoy your meal! Marinating chicken adds depth to its taste. I recommend marinating for at least 15 minutes. If you have time, let it sit for up to 2 hours. This helps the chicken absorb all the zesty lemon and herb flavors. Using fresh herbs makes a big difference. Fresh oregano and thyme add brightness. Dried herbs work, but the taste is not as vibrant. If you use dried herbs, cut the amount in half. This keeps the flavor balanced. To get crispy potatoes, choose baby potatoes. Cut them in half for even cooking. Toss them with olive oil, salt, and pepper. Lay them out in a single layer on the sheet pan. This allows hot air to circulate, making them crispy. Cook the potatoes with the chicken. Check for doneness by piercing a potato with a fork. If it feels soft, they are ready. If not, give them a few more minutes. For a beautiful presentation, serve the chicken on a large platter. Arrange the crispy potatoes around the chicken. Drizzle some pan juices over everything for extra flavor. Finish with a sprinkle of fresh parsley for a pop of color. Pair this dish with a light salad or steamed vegetables. A side of green beans or a fresh garden salad works well. These add freshness and balance to your meal. {{image_4}} You can switch out chicken thighs for chicken breasts or tofu. Chicken breasts have less fat and cook faster. Tofu adds a great plant-based option. As for potatoes, baby potatoes work well, but you can use sweet potatoes or red potatoes too. Each option brings a unique taste and texture to the dish. Want to spice it up? Add a pinch of cayenne pepper or red pepper flakes for heat. You can also swap dried oregano and thyme for fresh herbs like basil or rosemary. Fresh herbs give a brighter flavor. Experiment with your favorites to find the mix you love. You can add other vegetables to your sheet pan. Try carrots, bell peppers, or zucchini for color and taste. If you want a smoky flavor, cook on a grill instead of in the oven. Grill marks add a nice touch and change the taste. Just keep an eye on the cooking time, as it may differ. To keep your Lemon Herb Chicken and Potatoes fresh, let them cool first. Then, store the leftovers in the fridge. Use airtight containers to keep them safe. This helps avoid any odors or moisture that can spoil the food. - Best Practices for Refrigeration: - Cool down the dish to room temperature before sealing. - Store in the fridge within two hours to keep it safe. - Recommended Storage Containers: - Use glass or plastic containers with tight-fitting lids. - Label containers with the date for easy tracking. Reheating is easy and quick. You want to warm it up without losing flavor or texture. - Methods for Reheating Chicken and Potatoes: - Use an oven at 350°F (175°C) for 15-20 minutes. - Alternatively, microwave for 1-2 minutes, checking often. - Tips for Keeping Potatoes Crispy: - If using the oven, place the potatoes on a baking sheet. - Broil for a few minutes to get them crispy again. This dish can be frozen, making it great for meal prep. - Can It Be Frozen? - Yes, it freezes well for up to three months. - How to Properly Freeze and Thaw: - Place cooled portions in freezer-safe bags or containers. - To thaw, move it to the fridge overnight before reheating. Yes, you can use chicken breasts. However, chicken breasts cook faster than thighs. Adjust the cooking time to about 20-25 minutes. Check for an internal temperature of 165°F (75°C) to ensure they are safe to eat. To check if the chicken is done, use a meat thermometer. Insert it into the thickest part of the thigh or breast. The safe internal temperature for chicken is 165°F (75°C). If you don’t have a thermometer, cut into the chicken. It should be white and the juices should run clear. Yes, you can prepare this dish ahead of time. Marinate the chicken and store it in the fridge for up to 2 hours. You can also cook it and store leftovers in the fridge. For reheating, place it in the oven at 350°F (175°C) until heated through. This dish pairs well with a fresh salad or steamed veggies. Consider serving a simple green salad with a light vinaigrette. Roasted broccoli or green beans also complement the meal nicely. You now have all the tools to create a delicious Lemon Herb Chicken and Potatoes dish. We covered easy steps, perfect ingredients, and useful tips. Remember to marinate your chicken well and season your potatoes for the best flavor. Explore variations for new tastes and don’t forget to store leftovers properly. This meal is not just tasty; it’s simple and fun to make. Dive in and enjoy a delightful dinner with family or friends!

Sheet Pan Lemon Herb Chicken and Potatoes

Discover how to make Zesty Lemon Herb Chicken & Crispy Potatoes that burst with flavor and are easy to prepare! This delicious recipe features tender chicken thighs marinated in a lemony blend of spices, paired with golden crispy potatoes for the perfect meal. Ready in just 45 minutes, it's ideal for busy weeknights or special gatherings. Click through to explore this mouthwatering dish and impress your family and friends!
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Ingredients
  

4 boneless, skinless chicken thighs

1 pound baby potatoes, halved

3 tablespoons olive oil, divided

Zest and juice of 2 fresh lemons

4 cloves garlic, minced

1 tablespoon Dijon mustard

1 teaspoon dried oregano

1 teaspoon dried thyme

½ teaspoon paprika

Salt and pepper to taste

Fresh parsley, finely chopped (for garnish)

Instructions
 

Start by preheating your oven to 425°F (220°C) to prepare for roasting.

    In a large mixing bowl, combine 3 tablespoons of olive oil, the zest and juice of the lemons, minced garlic, Dijon mustard, dried oregano, dried thyme, paprika, and a pinch of salt and pepper. Whisk together until all ingredients are well incorporated, creating a flavorful marinade.

      Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. For best results, let the chicken marinate for a minimum of 15 minutes, but if time permits, allow it to soak for up to 2 hours in the refrigerator to enhance the flavor.

        While the chicken marinates, prepare the baby potatoes. Place the halved potatoes on a large baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt, pepper, and an additional sprinkle of paprika. Toss the potatoes well to evenly coat and arrange them in a single layer for optimal crisping.

          Once the chicken has finished marinating, place the chicken thighs onto the same sheet pan as the potatoes. Pour any remaining marinade over the chicken for added flavor.

            Roast the chicken and potatoes in the preheated oven for 25-30 minutes. Keep an eye on them until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes turn golden and crispy.

              After removing the baking sheet from the oven, allow the dish to rest for a few minutes to let the flavors meld. Just before serving, sprinkle fresh chopped parsley over the top for a bright and fresh garnish.

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

                  - Presentation Tips: Serve the chicken thighs on a platter with the crispy potatoes arranged around them. Drizzle any pan juices over the top for extra flavor and garnish with additional parsley for a burst of color.