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- Chicken: 4 bone-in, skin-on chicken thighs - Vegetables: 1 pound baby potatoes, halved, 2 cups mixed bell peppers, zucchini, and carrots - Herbs: 2 tablespoons fresh rosemary, chopped, 2 tablespoons fresh thyme, chopped - Seasonings: 3 tablespoons olive oil, 1 head garlic (cloves separated and peeled), 1 teaspoon paprika, salt, and pepper The main star of this dish is the chicken. I love using bone-in, skin-on thighs. They stay juicy and add great flavor. The skin gets crispy in the oven, which everyone loves. Now, let’s talk about the veggies. I use baby potatoes, bell peppers, zucchini, and carrots. They roast beautifully and add color to your plate. The mix of colors makes the dish pop. Fresh herbs like rosemary and thyme bring the flavor to life. They are key to this dish. You can smell them as they cook, and it's fantastic. The sauce is simple. Olive oil, garlic, paprika, salt, and pepper mix together for a lovely marinade. This blend keeps the chicken moist and gives it a nice kick. - Lemon wedges for serving - Additional herbs for garnish Lemon wedges add a bright touch when served. Squeezing lemon juice over the chicken and veggies gives a fresh taste. You can also use more fresh herbs as a garnish. They add color and make the dish look fancy. With these ingredients, you create a meal that is tasty and easy to make. Everything cooks on one pan, so clean-up is quick. 1. Preheat oven and prepare baking sheet Start by preheating your oven to 400°F (200°C). This helps cook the chicken evenly. Line a large baking sheet with parchment paper. This makes cleanup a breeze. 2. Create marinade with olive oil, herbs, and spices In a large mixing bowl, mix together 3 tablespoons of olive oil, 2 tablespoons of chopped rosemary, 2 tablespoons of chopped thyme, 1 teaspoon of paprika, salt, and pepper. This blend will give your chicken a wonderful flavor. 1. Marinate chicken and prepare vegetables Add 4 bone-in, skin-on chicken thighs to the bowl. Make sure each piece is coated well in the marinade. Let it sit for at least 15 minutes. While the chicken marinates, take 1 pound of halved baby potatoes and 2 cups of mixed vegetables. Toss them in another bowl with a drizzle of olive oil, salt, and pepper. 2. Arrange chicken and vegetables on the baking sheet Place the marinated chicken thighs skin-side up on one side of the baking sheet. On the other side, spread out the potatoes and mixed vegetables. Make sure everything is in a single layer for even cooking. 3. Roast the dish and monitor cooking time Scatter the peeled garlic cloves from one head of garlic across the baking sheet. This will roast and add a rich flavor. Bake for 35-40 minutes. Check that the chicken's skin is crispy and golden brown and that it reaches an internal temperature of 165°F (75°C). The veggies should be tender with a slight char. For the best taste, marinate the chicken for at least 15 minutes. This time allows the chicken to soak up all the good flavors. If you have more time, try marinating for an hour or even overnight in the fridge. This extra time will make the chicken even tastier. To boost flavor, use fresh herbs. Fresh rosemary and thyme add a bright taste. You can also try adding lemon zest or a splash of lemon juice into the marinade. This will give the chicken a nice zing. The ideal internal temperature for chicken is 165°F (75°C). This makes sure the chicken is safe to eat. Use a meat thermometer to check the thickest part of the thigh. Avoid touching the bone, as it can give a false reading. For the vegetables, look for a golden brown color and tenderness. Baby potatoes should be fork-tender, and the bell peppers, zucchini, and carrots should look slightly charred. This means they are cooked just right and full of flavor. {{image_2}} You can switch up the chicken type for your sheet pan dinner. Try chicken breasts, thighs, or drumsticks. Each cut brings a different flavor and texture. You can also use different vegetables. Choose what is fresh or what you like best. Seasonal veggies like asparagus or Brussels sprouts work great. Carrots, zucchini, and bell peppers are always a good choice. To boost flavor, add different herbs or spices. Basil or oregano can give a new twist. Experiment with smoked paprika for a deeper taste. You can also add citrus flavors beyond lemon. Try lime for a zesty kick or orange for sweetness. These flavors brighten up the dish and make it more exciting. After you enjoy your Garlic Herb Chicken Sheet Pan Dinner, store any leftovers properly. First, let the dish cool to room temperature. Then, place it in an airtight container. This helps keep it fresh and tasty. You can store the chicken and veggies in the fridge for up to four days. If you want to keep it longer, freeze the leftovers. They can last for three months in the freezer. When you're ready to eat the leftovers, reheating is easy. The best way is to use your oven. Preheat it to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat them for about 15 to 20 minutes. This method keeps the chicken juicy and the veggies crisp. You can also use a microwave. Just place the food in a microwave-safe dish. Cover it with a lid to keep steam in. Heat on medium power in short bursts, checking often. This helps avoid drying out the chicken. For both methods, adding a splash of water or olive oil can help keep the dish moist. Enjoy your delicious leftovers! Yes, you can use boneless chicken thighs. They cook faster than bone-in thighs. When using boneless thighs, reduce the baking time by about 10 minutes. Check for an internal temperature of 165°F (75°C) to ensure they are safely cooked. This change makes the dish easier to serve and can help reduce prep time. If you don’t have fresh herbs, dried herbs work well too. Use one-third the amount of dried herbs. For example, if the recipe calls for 2 tablespoons of fresh rosemary, use about 2 teaspoons of dried rosemary. Dried herbs have a stronger flavor, so adjust to taste. Add them to the marinade along with the olive oil for best results. To make this dish low-carb, swap the baby potatoes for low-carb veggies. Consider using cauliflower florets or zucchini noodles. These options keep the meal light but still tasty. You can also add more mixed vegetables, like broccoli or asparagus, to fill your plate. This way, you enjoy a hearty meal while cutting down on carbs. This article covered a simple and tasty chicken dish. We talked about main ingredients, step-by-step instructions, and various tips. You learned how to marinate chicken for better flavor and check for doneness. Feel free to swap ingredients or add your favorite herbs. Save leftovers properly, and reheating is easy. With this guide, you can create a delicious meal that fits your tastes and kitchen skills. Enjoy cooking!

Garlic Herb Chicken Sheet Pan Dinner

Savor the flavors of this Garlic Herb Chicken Sheet Pan Dinner! This easy recipe combines juicy chicken thighs, tender baby potatoes, and vibrant mixed veggies, all roasted to perfection with garlic and fresh herbs. It's a hassle-free, one-pan meal that is perfect for busy weeknights. Click to discover how to create this mouthwatering dish that your family will love! Enjoy delicious dinners without the fuss!
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Ingredients
  

4 bone-in, skin-on chicken thighs

1 pound baby potatoes, halved

2 cups mixed vegetables (bell peppers, zucchini, and carrots)

1 head of garlic, cloves separated and peeled

3 tablespoons olive oil

2 tablespoons fresh rosemary, chopped

2 tablespoons fresh thyme, chopped

1 teaspoon paprika

Salt and pepper to taste

Lemon wedges for serving

Instructions
 

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

    In a large mixing bowl, combine the olive oil, chopped rosemary, thyme, paprika, salt, and pepper to create a marinade.

      Add the chicken thighs to the bowl and coat thoroughly with the marinade. Let it marinate for at least 15 minutes for the best flavor.

        While the chicken is marinating, prepare the vegetables. In another bowl, toss the halved baby potatoes and mixed vegetables with a drizzle of olive oil, salt, and pepper until evenly coated.

          Arrange the marinated chicken thighs skin-side up on one side of the prepared baking sheet. On the other side, spread out the potatoes and mixed vegetables, ensuring everything is in a single layer.

            Scatter the peeled garlic cloves across the baking sheet. This will roast to add an incredible flavor to the dish.

              Bake in the preheated oven for 35-40 minutes, or until the chicken's skin is crispy and golden brown, and the internal temperature reaches 165°F (75°C). The vegetables should be tender and slightly charred.

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

                  Serve with fresh lemon wedges to squeeze over the chicken and veggies for a burst of brightness.

                    Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings

                      - Presentation Tips: Serve directly from the sheet pan for a rustic feel or plate up each serving with a mix of chicken, potatoes, and vegetables. Garnish with extra herbs for color. Enjoy!