Go Back
- 4 bone-in, skin-on chicken thighs - 4 cloves garlic, minced - 2 lemons (zest and juice of one, wedges from the other) - 2 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper, to taste - 1 cup cherry tomatoes, halved - 1 red bell pepper, sliced - Fresh parsley, chopped (for garnish) The main ingredients set the stage for this dish. Chicken thighs with the skin on give a great flavor. Garlic adds a nice kick, while lemons brighten everything up. The olive oil helps the chicken cook well and keeps it moist. For seasonings, oregano, thyme, and paprika bring depth. Salt and pepper balance the flavors. You can adjust these to fit your taste. The vegetables make this meal colorful and tasty. Cherry tomatoes burst with juice, while red bell pepper adds sweetness. Fresh parsley gives a lovely touch when you serve the dish. Having these ingredients ready makes the cooking process smooth. Try to use fresh spices and herbs for the best taste. The mix of savory chicken, zesty lemon, and sweet veggies makes this recipe a standout. You can’t go wrong with these simple yet powerful ingredients. - Preheat the oven to 425°F (220°C). - In a large bowl, mix garlic, lemon zest, lemon juice, olive oil, oregano, thyme, paprika, salt, and pepper. This makes a tasty marinade. - Coat the chicken thighs in the marinade. Ensure each piece gets good coverage. - For more flavor, let it sit for at least 15 minutes. You can also marinate overnight. - Line your baking sheet with parchment paper. This helps with cleanup. - Place the chicken skin-side up on one side of the sheet. - Add halved cherry tomatoes and sliced red bell pepper on the other side. Drizzle them with olive oil and season lightly with salt and pepper. - Place lemon wedges around the chicken and veggies for extra flavor. - Bake in the preheated oven for 35-40 minutes. - Use a meat thermometer to check the chicken. It should reach 165°F (74°C) and have a crispy skin. - Let the chicken rest for about 5 minutes before serving. This helps keep it juicy. - Serve the chicken thighs with roasted vegetables on a large platter. Garnish with fresh parsley for color. Add extra lemon wedges for a fresh touch. For the best flavor, marinate your chicken thighs for at least 15 minutes. However, letting them sit overnight makes a big difference. If you want to adjust the taste, add more lemon juice for tang or extra herbs for depth. Tasting the marinade before adding the chicken helps you find the best balance. Spacing is key! Place the chicken thighs on the baking sheet so they don’t touch. This allows heat to circulate and cooks everything evenly. To get crispy skin, start with a hot oven at 425°F. This high heat helps the fat render, creating that golden finish we all love. Pair your chicken with roasted vegetables like the cherry tomatoes and red bell pepper from the recipe. A fresh salad or fluffy rice also works well. For a fun touch, garnish your dish with fresh parsley and extra lemon wedges. This not only adds color but enhances the flavor too. {{image_2}} You can change things up with different herbs and spices. Try rosemary or basil for a new twist. For a smokier flavor, use cumin or chipotle powder. If you prefer boneless chicken thighs, they work just as well. They cook faster, so check them at 25-30 minutes. You can grill the chicken thighs for a smoky flavor. Just marinate them as usual. Preheat your grill to medium heat. Cook each side for about 6-7 minutes or until they reach 165°F (74°C). If you want to use a skillet, heat olive oil in a pan. Sear chicken thighs skin-side down for 5-7 minutes. Flip them over and cover to cook through. If you prefer a slow cooker, add your marinated chicken and veggies. Cook on low for 6-8 hours or high for 3-4 hours. The chicken will be juicy and tender. You can add seasonal vegetables to your sheet pan. In summer, try zucchini or bell peppers. In fall, think about sweet potatoes or Brussels sprouts. For a touch of sweetness, toss in some apples or pears. You can also switch up the citrus. Use oranges for a sweeter taste or limes for a tangy kick. Each change gives this dish a fresh twist. To keep your lemon garlic herb chicken thighs fresh, cool them first. Place the cooled chicken in airtight containers. Glass containers work well, but plastic ones are fine too. You can store these in the fridge for up to four days. Make sure to include the veggies to enjoy all the flavors. When you want to enjoy leftovers, reheat them safely. The best way is to use the oven. Preheat it to 375°F (190°C). Place the chicken on a baking tray and cover it with foil. This keeps it moist. For crispy skin, remove the foil for the last 10 minutes. You can also use a microwave, but it may not keep the skin crispy. If you want to save some for later, freezing is a great option. Wrap each chicken thigh tightly in plastic wrap. Then, place them in a freezer bag. They can stay in the freezer for up to three months. To thaw, move them to the fridge overnight. This gives the best taste and texture when you reheat. It takes about 35-40 minutes to cook chicken thighs in the oven at 425°F (220°C). This high temperature helps the skin get crispy and golden while keeping the meat juicy. Always check that the internal temperature reaches 165°F (74°C) to ensure it is safe to eat. Yes, you can use other types of chicken for this recipe. Boneless chicken breasts can work well, but they cook faster. Chicken wings also taste great with the same flavors, but you may need to adjust the cooking time. Thighs are my favorite for their rich taste and moist texture. You can serve this chicken with many side dishes. Here are some ideas: - Roasted potatoes - Steamed green beans - A fresh garden salad - Quinoa or rice These sides complement the chicken's zesty flavors and make a balanced meal. This recipe offers a good balance of protein, healthy fats, and veggies. Chicken thighs provide iron and zinc, while garlic can boost your immune system. Olive oil adds heart-healthy fats, and the vegetables bring fiber and vitamins. Overall, it's a nutritious choice for a main dish. To add some heat, consider these tips: - Add red pepper flakes to the marinade. - Use spicy paprika instead of regular paprika. - Mix in some diced jalapeños or chili peppers. These options will give your dish a nice kick without overpowering the lemon and garlic flavors. This blog post has walked you through a flavorful lemon garlic chicken recipe. We covered ingredients, marination, baking, and tips to enhance your dish. Remember, the key is letting the chicken soak in the marinade for the best flavor. Whether you adapt the recipe or try different cooking methods, you can enjoy a tasty meal. Don't forget to store leftovers properly and choose creative side dishes. Enjoy making this dish, and happy cooking!

Lemon Garlic Herb Chicken Thighs Sheet Pan

Get ready to elevate your dinner with this zesty lemon garlic herb chicken thighs recipe! Marinated in a delicious blend of garlic, fresh lemon juice, and herbs, these chicken thighs are juicy and bursting with flavor. Paired with roasted cherry tomatoes and red bell peppers, this dish is easy to make and sure to impress. Click through to discover the full recipe and bring this savory delight to your table tonight!
Print Recipe Pin Recipe

Ingredients
  

4 bone-in, skin-on chicken thighs

4 cloves garlic, minced

2 lemons (zest and juice of one, wedges from the other)

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper, to taste

1 cup cherry tomatoes, halved

1 red bell pepper, sliced

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven to 425°F (220°C).

    In a large bowl, combine the minced garlic, lemon zest, lemon juice, olive oil, oregano, thyme, paprika, salt, and pepper. Mix well to create a marinade.

      Add the chicken thighs to the marinade, making sure they are well coated. Let them marinate for at least 15 minutes (up to overnight in the refrigerator for more flavor).

        While the chicken is marinating, prepare a baking sheet by lining it with parchment paper for easy cleanup.

          Arrange the marinated chicken thighs skin-side up on one side of the baking sheet.

            On the other side of the baking sheet, add the halved cherry tomatoes and sliced red bell pepper, drizzling with a little olive oil and seasoning lightly with salt and pepper.

              Place lemon wedges around the chicken and vegetables to add flavor as they roast.

                Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and the skin is golden and crispy.

                  Once out of the oven, let the chicken rest for 5 minutes before serving.

                    Prep Time, Total Time, Servings: 15 mins | 55 mins | 4 servings

                      - Presentation Tips: Serve the chicken thighs alongside the roasted vegetables on a large platter, garnished with fresh parsley for a pop of color. A few extra lemon wedges can add an appealing touch!