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- 4 chicken thighs (bone-in, skin-on) - 1 lb baby potatoes, halved - 2 cups green beans, trimmed - 6 cloves garlic, minced - 1 lemon, zested and juiced - 3 tablespoons olive oil - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped - Salt and pepper to taste - Optional: Fresh parsley for garnish This dish starts with chicken thighs. I love using bone-in, skin-on thighs. They give rich flavor and stay juicy. Next, we add baby potatoes. Halving them helps them cook evenly. Green beans bring a nice crunch. We trim them for a neat look. Garlic is next. I use six cloves, minced, for a strong taste. Lemon zest and juice brighten the dish. Olive oil keeps everything moist and helps the chicken brown. Fresh rosemary and thyme add depth. I always add salt and pepper to taste. Lastly, fresh parsley is optional. It looks great and adds a fresh taste. Each ingredient plays a role in making this meal special. The mix of flavors and textures makes every bite delicious. Set your oven to 425°F (220°C). This high heat helps to crisp the chicken skin and roast the potatoes nicely. Next, line a large sheet pan with parchment paper. This makes cleanup easy and prevents sticking. In a small bowl, mix together six minced garlic cloves, the zest and juice of one lemon, three tablespoons of olive oil, one tablespoon of chopped rosemary, and one tablespoon of chopped thyme. Add a generous sprinkle of salt and pepper. This mix will add great flavor to the chicken and potatoes. Take four chicken thighs and place them in a large bowl. Pour half of the garlic herb mixture over the chicken. Use your hands to coat the chicken well. Let it marinate for at least 15 minutes. This step really boosts the flavor. Add one pound of halved baby potatoes to the bowl with the remaining garlic herb mixture. Toss them well until they are evenly coated. The garlic and herbs will make the potatoes taste amazing. Spread the marinated chicken thighs on one half of the sheet pan. Place the coated potatoes on the other half. Put the pan in the oven and roast for 25 minutes. This initial roasting time gives the chicken and potatoes a good start. After 25 minutes, take the pan out of the oven. Add two cups of trimmed green beans to the pan. Drizzle them with a little olive oil and sprinkle with salt and pepper. Toss everything to combine. Return the sheet pan to the oven and roast for an additional 15-20 minutes. Make sure the chicken reaches an internal temperature of 165°F (74°C) before serving. Enjoy your delicious meal! Using bone-in, skin-on chicken is key. The skin keeps the meat moist and adds flavor. Bone-in meat cooks evenly and stays juicy. For best results, check the internal temperature. Insert a meat thermometer into the thickest part. The chicken should reach 165°F (74°C). This ensures it’s fully cooked but still tender. Don’t waste that tasty garlic herb mixture! You can use it in many ways. Try it as a marinade for fish or shrimp. It also works well on grilled vegetables. You can even brush it on bread before toasting. The flavor adds a nice kick to many dishes. You can adjust the roasting times for different veggies. For softer veggies like zucchini, add them later. If you use root vegetables, they may need more time. Make sure they are cut into similar sizes to cook evenly. Check their doneness by piercing with a fork. If they are tender, they are ready to serve! {{image_2}} You can swap out chicken for other meats. Pork chops work well. Just adjust the cooking time. Fish like salmon is also a great choice. It cooks quicker, so reduce the roasting time. Try using a meat thermometer to check for doneness. Salmon should reach 145°F (63°C). Pork needs to hit 145°F (63°C) too. This gives you juicy results every time. Feel free to add more veggies to your sheet pan. Carrots, bell peppers, or zucchini add color and flavor. Seasonal veggies like Brussels sprouts or asparagus are also great. Just cut them into similar sizes for even cooking. Toss them in the garlic herb mixture for extra taste. This makes the meal more colorful and nutritious. If you don’t have rosemary or thyme, try other herbs. Oregano or basil can add a fresh twist. Dill pairs well with chicken too. You can even use dried herbs if fresh ones are not available. Just remember to use less since dried herbs are more potent. Mixing up the herbs keeps the dish exciting every time you make it. Store your leftover sheet pan garlic herb roasted chicken in an airtight container. Place it in the fridge within two hours of cooking. This helps keep the chicken juicy and safe to eat. You can also freeze the dish if you want to save it for later. Wrap it tightly in plastic wrap and then place it in a freezer-safe bag. This keeps out air that can cause freezer burn. To reheat, place the chicken and veggies on a baking sheet. Preheat your oven to 350°F (175°C). Heat for about 15-20 minutes, or until warmed through. This method helps keep the chicken crispy and the veggies tender. You can also use the microwave, but this may change the texture a bit. If you use the microwave, heat in short bursts to avoid overcooking. In the fridge, your dish stays good for about 3-4 days. If you freeze it, it can last up to 2-3 months. Just remember to label your containers with the date. This way, you know when to enjoy your tasty leftovers. Always check for any off smells or changes in texture before eating. The best temperature to roast chicken is 425°F (220°C). This high heat helps the skin get crispy and the meat stay juicy. It cooks the chicken evenly and ensures a nice golden color. To check if chicken is cooked through, look for clear juices when you cut into it. The meat should not be pink. Using a meat thermometer is the best way. The internal temperature should reach 165°F (74°C) for safe eating. Yes, you can prepare this dish ahead of time! Marinate the chicken and toss the potatoes the night before. Store them in the fridge. When you’re ready to cook, just place everything on the sheet pan and roast. Roasted chicken pairs well with many sides. Consider serving it with: - Steamed broccoli - A fresh garden salad - Rice or quinoa - Crusty bread These sides add color and flavor to your meal. Enjoy! This blog post covered a simple and tasty roasted chicken dish. We looked at the key ingredients, step-by-step instructions, and helpful tips. You learned how to marinate chicken and veggies for full flavor. I shared ways to customize the recipe and make the most of leftovers. Remember, roasting brings out the best in food, and it’s easy to adjust this recipe. Enjoy making this meal and share it with others. Your kitchen is a place for fun and good food!

Sheet Pan Garlic Herb Roasted Chicken

Discover the deliciousness of sheet pan garlic herb roasted chicken with this easy recipe! Perfectly seasoned chicken thighs paired with tender baby potatoes and crisp green beans create a flavorful meal without the fuss. In just one hour, you can impress your family with this mouthwatering dish. Click through to explore the full recipe and bring this delightful dinner to your table tonight! Enjoy simple cooking with big flavor.
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Ingredients
  

4 chicken thighs (bone-in, skin-on)

1 lb baby potatoes, halved

2 cups green beans, trimmed

6 cloves garlic, minced

1 lemon, zested and juiced

3 tablespoons olive oil

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

Salt and pepper to taste

Optional: Fresh parsley for garnish

Instructions
 

Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.

    In a small bowl, mix together the minced garlic, lemon zest, lemon juice, olive oil, rosemary, thyme, and a generous amount of salt and pepper.

      In a large bowl, combine the chicken thighs with half of the garlic herb mixture, ensuring the chicken is well-coated. Allow it to marinate for at least 15 minutes.

        In the same large bowl, add the halved baby potatoes to the remaining garlic herb mixture and toss until the potatoes are evenly coated.

          Spread the marinated chicken thighs on one half of the prepared sheet pan and arrange the potatoes on the other half.

            Roast in the preheated oven for 25 minutes.

              After 25 minutes, add the trimmed green beans to the pan, drizzling with a little olive oil and seasoning with salt and pepper. Toss to combine.

                Return the sheet pan to the oven and roast for an additional 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the potatoes are golden and tender.

                  Remove from the oven and let rest for a few minutes before serving. Optional: garnish with fresh parsley if desired.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4