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In the fast-paced world we live in, the concept of one-pan meals has gained immense popularity, and for good reason. These meals not only simplify the cooking process but also minimize cleanup, making them a favorite among busy families and culinary enthusiasts alike. The One-Pan Lemon Herb Chicken & Veggies is a shining example of this trend, perfectly blending convenience with the joy of vibrant flavors. It’s a dish that is not only easy to prepare but also brimming with the fresh essence of herbs, zesty lemon, and an array of colorful vegetables.

One-Pan Lemon Herb Chicken and Veggies

Discover the joy of cooking with this One-Pan Lemon Herb Chicken & Veggies recipe, perfect for busy schedules. This vibrant dish combines tender chicken thighs, colorful vegetables, and a refreshing lemon-herb marinade, all roasted to perfection. Enjoy a gourmet meal with minimal cleanup while savoring the delicious flavors and nutritional benefits. It's an ideal solution for weeknight dinners that will impress your family or guests without the fuss!
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Ingredients
  

4 boneless, skinless chicken thighs

2 cups baby potatoes, halved

1 cup asparagus, trimmed and cut into 2-inch pieces

1 cup cherry tomatoes, halved

3 tablespoons olive oil

2 tablespoons fresh lemon juice

Zest of 1 lemon

4 cloves garlic, minced

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

Salt and pepper, to taste

Lemon wedges and fresh herbs for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Chicken Marinade: In a small bowl, mix together olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, salt, and pepper.

      Marinate the Chicken: Place the chicken thighs in a large bowl or zip-top bag and pour the marinade over them. Let them marinate for at least 15 minutes, or up to 2 hours in the refrigerator for enhanced flavor.

        Prepare the Baking Tray: On a large baking sheet, arrange the halved baby potatoes, asparagus pieces, and halved cherry tomatoes.

          Season the Vegetables: Drizzle a tablespoon of olive oil over the vegetables and sprinkle with salt and pepper. Toss to coat evenly.

            Add the Chicken: Remove the chicken from the marinade (discard the leftover marinade) and nestle the chicken thighs among the vegetables on the baking sheet.

              Bake: Roast in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender and slightly caramelized.

                Serve: Remove from the oven and let rest for 5 minutes. Serve with lemon wedges and garnish with additional fresh herbs if desired.

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