Garlic Herb Chicken Sheet Pan Dinner

$For a delicious Garlic Herb Chicken Sheet Pan Dinner, you need a few key items. Here’s what you will need: - 4 bone-in, skin-on chicken thighs - 1 pound baby potatoes, halved - 2 cups green beans, trimmed - 6 cloves garlic, minced - 1 lemon, zested and juiced - 3 tablespoons olive oil - 2 teaspoons dried Italian herbs (oregano, basil, thyme) - Salt and black pepper to taste - Fresh parsley, chopped (for garnish) Each ingredient plays a role in creating a tasty meal. The chicken thighs give you juicy meat. Baby potatoes add a filling element. Green beans provide a nice crunch and color. Garlic brings bold flavor, while lemon adds a fresh touch. Olive oil helps blend all the flavors. Dried Italian herbs tie it all together with savory notes. Salt and black pepper enhance every bite. Finally, fresh parsley gives a pop of color and freshness when you serve it. Gather these ingredients before you start cooking. It makes the process smooth and fun! {{ingredient_image_1}} First, you need to set your oven to 425°F (220°C). This high heat makes the chicken crispy and the veggies nice. While it heats, grab a large baking sheet and line it with parchment paper. This makes cleanup easy and helps keep the food from sticking. Next, let’s create a flavorful marinade. In a small bowl, mix 3 tablespoons of olive oil, 6 cloves of minced garlic, and the zest and juice of 1 lemon. Add 2 teaspoons of dried Italian herbs, salt, and black pepper. Whisk this together until it’s well combined. This mix will add so much flavor! Now, take 4 bone-in, skin-on chicken thighs and place them in a large mixing bowl. Pour half of the marinade over them. Toss well to coat every piece. Let the chicken sit for about 15 minutes. While it marinates, add 1 pound of halved baby potatoes and 2 cups of trimmed green beans to the same bowl. Drizzle the rest of the marinade over these veggies and toss to coat. This step ensures every bite is tasty! It’s time to arrange everything on your prepared baking sheet. Place the marinated chicken thighs skin side up on one side. Spread the potatoes and green beans on the other side. Make sure to give them space so they roast well. Put the baking sheet in the oven. Roast for about 30 to 35 minutes. You want the chicken to reach an internal temperature of 165°F (75°C). The veggies should become tender and slightly caramelized. If you like crispy chicken skin, broil it for 2 to 3 minutes at the end. Once done, take the sheet pan out of the oven. Let it rest for a few minutes. This helps keep the chicken juicy. Finally, sprinkle freshly chopped parsley on top for a burst of color and flavor. Now, you’re ready to serve this delightful meal! To get juicy chicken, start with bone-in, skin-on thighs. The bones keep the meat moist. Marinate the chicken for at least 15 minutes. This lets the flavors soak in. You can also let it sit longer in the fridge. Just cover it well. When roasting, check that the internal temperature hits 165°F. Use a meat thermometer for best results. For great roasted veggies, cut baby potatoes in half. This helps them cook evenly. Trim the green beans to remove the tough ends. Toss the veggies in the leftover marinade. This adds flavor and helps them roast nicely. Spread the vegetables out on the baking sheet. Avoid crowding them. This allows them to brown and caramelize. You can change the herbs for different tastes. Try fresh herbs if you have them. They bring bright flavors. Add a pinch of red pepper flakes for heat. If you like citrus, try adding orange zest. For a smokier taste, add smoked paprika. Feel free to swap in your favorite vegetables, too. Carrots, bell peppers, or zucchini work well! Pro Tips Marinate Longer: For even more flavor, marinate the chicken for up to an hour in the refrigerator. This allows the herbs and garlic to penetrate the meat more deeply. Choose Fresh Herbs: If you have fresh herbs on hand, feel free to substitute dried herbs with fresh ones. Use three times the amount of fresh herbs for a vibrant taste. Uniform Vegetable Sizes: Cut your potatoes and trim your green beans to similar sizes to ensure they cook evenly alongside the chicken. Resting Time: Allow the chicken to rest for 5-10 minutes after roasting. This helps the juices redistribute, making the chicken more tender and juicy. {{image_2}} You can switch out the green beans and potatoes. Try carrots, bell peppers, or zucchini. Each veggie adds a new taste and texture. Just remember to cut them into even pieces. This way, they all cook well together. Roasting time may change slightly, so keep an eye on them. Chicken thighs are great, but you can use other proteins. Bone-in chicken breasts work well too. For a lighter option, try skinless chicken. You can also use turkey thighs or drumsticks. If you prefer plant-based options, tofu or tempeh can be used. Make sure to marinate them for flavor. Want more heat? Add red pepper flakes to the marinade. You can start with a pinch and add more if you like spicy food. For a milder dish, reduce the garlic or herbs. Everyone’s taste is different, so adjust to what you enjoy. This dish should fit your flavor needs! After enjoying your Garlic Herb Chicken Sheet Pan Dinner, store any leftovers in an airtight container. Keep the chicken and vegetables together for best results. Place the container in the fridge. Your meal will stay fresh for up to four days. When you're ready to enjoy leftovers, preheat your oven to 350°F (175°C). Place the chicken and vegetables on a baking sheet. Cover them with foil to keep moisture in. Heat for about 20 minutes or until everything is warm. You can also use a microwave. Heat in short bursts, stirring often, until warm. To freeze leftovers, let the chicken and veggies cool completely. Then, place them in a freezer-safe container. Make sure to remove as much air as possible to prevent freezer burn. Your meal can last up to three months in the freezer. Thaw overnight in the fridge before reheating. Enjoy this tasty meal even later! Yes, you can use boneless chicken thighs. They cook faster than bone-in thighs. Just adjust the baking time. Aim for about 25-30 minutes of roasting. Check the internal temperature; it should reach 165°F. Use a meat thermometer to check the chicken. Insert it into the thickest part. If it reads 165°F, it's done. The juices should run clear, not pink. This ensures your chicken is safe to eat. You can serve this dish with a simple salad or some crusty bread. Rice or quinoa also pairs well. For a colorful plate, add roasted carrots or a seasonal veggie mix. These add flavor and nutrition. Yes, you can prepare it in advance. Marinate the chicken and veggies a few hours ahead or overnight. Store them in the fridge. When you’re ready, just roast them as the recipe directs. This saves time and boosts flavor! In this blog post, we explored a simple and tasty Garlic Herb Chicken Sheet Pan Dinner. We covered key ingredients like chicken thighs, potatoes, and green beans. I shared easy steps for marinating and roasting your meal. Plus, I provided tips to ensure your chicken is juicy and your veggies are perfectly roasted. Consider trying different proteins or spices for variety. Proper storage tips help you enjoy leftovers later. With this guide, you can create a delicious dinner that the whole family will love. Enjoy your cooking!$

Garlic Herb Chicken Sheet Pan Dinner

A delicious and easy one-pan meal featuring marinated chicken thighs, baby potatoes, and green beans.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine American

Servings 4

Calories 450 kcal

Ingredients

4 thighs bone-in, skin-on chicken
1 pound baby potatoes, halved
2 cups green beans, trimmed
6 cloves garlic, minced
1 lemon zested and juiced
3 tablespoons olive oil
2 teaspoons dried Italian herbs
to taste Salt
to taste black pepper
for garnish Fresh parsley, chopped

Instructions

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
In a small bowl, whisk together the olive oil, minced garlic, lemon zest, lemon juice, dried Italian herbs, salt, and black pepper to create a flavorful marinade.
Place the chicken thighs in a large mixing bowl, pour half of the marinade over it, and toss to ensure the chicken is well coated. Let it marinate for about 15 minutes while you prepare the vegetables.
In the same bowl, add the halved baby potatoes and green beans. Drizzle the remaining marinade over the vegetables and toss to coat evenly.
Arrange the marinated chicken thighs skin side up on one side of the prepared baking sheet. Spread the potatoes and green beans on the other side.
Roast in the preheated oven for about 30-35 minutes or until the chicken is cooked through (internal temperature should reach 165°F/75°C) and the vegetables are tender and slightly caramelized.
If preferred, broil for an additional 2-3 minutes at the end to crisp the chicken skin.
Remove from the oven, let it rest for a few minutes, then garnish with freshly chopped parsley before serving.

Notes

For extra crispy skin, broil for a few minutes at the end.

Keyword chicken, dinner, easy, sheet pan