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- 4 bone-in, skin-on chicken thighs - 1 head of garlic, cloves separated and peeled - 1 lemon, zested and juiced - 2 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - 1 teaspoon salt - ½ teaspoon black pepper - 1 pound baby potatoes, halved - 2 cups green beans, trimmed These main ingredients work together to create a rich and savory dish. The chicken thighs provide juicy meat, while garlic adds a sweet, roasted flavor. Baby potatoes soak up the herbs, and green beans give a fresh crunch. - Red pepper flakes - Fresh rosemary or thyme - Additional vegetables like carrots or bell peppers You can spice things up with red pepper flakes for heat. Feel free to add herbs like rosemary or thyme for extra aroma. More veggies can also add color and flavor to the dish. - Fresh parsley, chopped - Lemon wedges A sprinkle of fresh parsley adds a pop of color and a hint of freshness. Lemon wedges can brighten the flavors when served alongside the chicken. 1. Start by preheating your oven to 425°F (220°C). This gets it hot and ready for cooking. 2. In a small bowl, mix together olive oil, lemon zest, and lemon juice. Add oregano, thyme, smoked paprika, salt, and black pepper. This mix is your herb marinade. 3. Take the chicken thighs and place them in a large bowl. Pour half of the marinade over the chicken. Make sure every piece is coated well. Let it sit for at least 15 minutes. This helps the chicken soak in all the good flavors. 4. While the chicken marinates, grab a large sheet pan. Arrange the halved baby potatoes and garlic cloves on it. Drizzle the remaining marinade over them and toss to coat. Spread them out evenly. 5. Now, nestle the marinated chicken thighs skin-side up among the potatoes and garlic. This allows the chicken to roast nicely with the veggies. 6. Place the sheet pan in the preheated oven and roast for 25 minutes. This will start to cook the chicken and brown the potatoes. 7. After 25 minutes, add the green beans to the pan. Toss them with the juices from the chicken and veggies. Return the pan to the oven and roast for another 15-20 minutes. 8. Check if the chicken is done by using a food thermometer. It should reach an internal temperature of 165°F (74°C). The potatoes should be golden and tender. 9. Once everything is cooked, take the sheet pan out of the oven. Let it rest for 5 minutes. This helps the chicken stay juicy. 10. Before serving, sprinkle chopped fresh parsley over the dish. This adds a nice pop of color and flavor. Serve the chicken with potatoes and green beans on each plate. Enjoy your roasted garlic herb chicken dinner! Marinating chicken adds great taste. I use a simple mix of olive oil, lemon juice, and herbs. The lemon gives it a fresh zing. Let the chicken sit in the marinade for at least 15 minutes. This helps the flavors soak in. If you have more time, marinate it for a few hours. The longer, the better! To get veggies that are crispy and tender, cut them evenly. I like to use baby potatoes and green beans. They roast well together. Toss them in the same marinade as the chicken. This makes sure they soak up all the tasty flavors. Spread them out on the sheet pan. Don’t overcrowd them; this helps them roast evenly. To know if the chicken is done, use a meat thermometer. It should read 165°F (74°C) inside. Check the thickest part of the thigh. The juices should run clear, not pink. If the chicken is not done, return it to the oven. Roast until it reaches the right temperature. This ensures your meal is safe and delicious! {{image_2}} You can switch out chicken for other meats. Try bone-in pork chops or thighs for a tasty change. If you prefer a lighter meal, use skin-on chicken breasts. For a plant-based version, tofu or tempeh works well. Just ensure they soak in the herb marinade for flavor. Feel free to mix up the veggies. You can use carrots, bell peppers, or zucchini instead of green beans. Sweet potatoes are a great swap for baby potatoes. Just cut them into similar sizes so they cook evenly. This way, you create a colorful and tasty dish. Spice things up with different herbs and spices. Add fresh rosemary or basil for a new twist. For heat, try red pepper flakes or cayenne pepper. You can also use balsamic vinegar instead of lemon juice for a deeper flavor. Experiment with these options to find your favorite combination! After you enjoy this roasted garlic herb chicken, save any leftovers. Let the dish cool down to room temperature. Then, transfer the chicken, potatoes, and green beans to an airtight container. Store the leftovers in the fridge for up to three days. This helps keep the flavors fresh and tasty. To reheat, you can use the oven or the microwave. If using the oven, preheat it to 350°F (175°C). Place the chicken and veggies on a baking tray. Cover with foil to keep it moist. Heat for about 15 minutes or until warm. If using a microwave, put the leftovers in a microwave-safe dish. Heat in short bursts, checking often, until hot. If you want to freeze the dish, it’s best to do this before reheating. First, let it cool completely. Then, pack the chicken and veggies in a freezer-safe bag or container. Be sure to remove as much air as possible. You can freeze it for up to three months. To eat, thaw in the fridge overnight before reheating. You can tell the chicken is done when it reaches 165°F (74°C). Use a meat thermometer to check. The juices should run clear, not pink. If you see clear juices, the chicken is ready to eat. Let it rest for five minutes before serving. This step keeps it juicy. Yes, you can use boneless chicken thighs. They will cook faster than bone-in thighs. Adjust the cooking time to about 20-25 minutes. Check for doneness with a meat thermometer. They should also reach 165°F (74°C). Roasted garlic herb chicken goes well with many sides. You can serve it with: - Rice or quinoa - A fresh green salad - Crusty bread - Roasted vegetables - Mashed potatoes These add variety and balance to your meal. Leftovers can be stored in the fridge for up to four days. Make sure to place them in an airtight container. For longer storage, freeze the chicken. It can last up to three months in the freezer. Yes, you can prep this recipe ahead of time. Marinate the chicken and cut the vegetables the day before. Store everything in the fridge. When you are ready to cook, just follow the roasting steps. This makes dinner easy and quick! This blog post covered key ingredients, step-by-step cooking, and helpful tips. We explored variations and how to store leftovers. Remember, cooking is about trying new things. Don't hesitate to alter ingredients and flavors. Enjoy the fun of making meals that stand out. With practice, you will gain confidence and skill in the kitchen. Happy cooking!

Roasted Garlic Herb Chicken Dinner Sheet Pan

Get ready to impress with this Roasted Garlic Herb Chicken Dinner on a sheet pan! Perfect for busy weeknights, this flavorful meal features juicy chicken thighs, savory roasted garlic, tender potatoes, and vibrant green beans, all cooked together for a hassle-free cleanup. With simple ingredients and easy steps, you'll have dinner ready in no time. Click through to explore this delicious recipe and elevate your dinner game today!
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Ingredients
  

4 bone-in, skin-on chicken thighs

1 head of garlic, cloves separated and peeled

1 lemon, zested and juiced

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon smoked paprika

1 teaspoon salt

½ teaspoon black pepper

1 pound baby potatoes, halved

2 cups green beans, trimmed

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a small bowl, mix together olive oil, lemon zest, lemon juice, oregano, thyme, smoked paprika, salt, and black pepper. This will be your herb marinade.

      Place the chicken thighs in a large bowl and pour half of the marinade over them, making sure to coat well. Let it marinate for at least 15 minutes for better flavor.

        On a large sheet pan, arrange the halved baby potatoes and garlic cloves. Drizzle with the remaining marinade and toss to coat. Spread them out to ensure an even roast.

          Nestle the marinated chicken thighs skin-side up among the potatoes and garlic on the sheet pan.

            Roast in the preheated oven for 25 minutes.

              After 25 minutes, add the green beans to the pan, tossing with the juices. Return to the oven and roast for an additional 15-20 minutes until the chicken is cooked through and the potatoes are golden and tender.

                Check for doneness: the chicken should reach an internal temperature of 165°F (74°C).

                  Once cooked, remove the sheet pan from the oven and let it rest for 5 minutes. Garnish with chopped fresh parsley before serving.

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