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- 4 boneless, skinless chicken thighs - 2 cups broccoli florets - 1 cup cherry tomatoes, halved - 1 red bell pepper, sliced - 1 yellow squash, sliced - 2 tablespoons Dijon mustard - 2 tablespoons honey - 2 tablespoons olive oil - 1 lemon (zested and juiced) I love using chicken thighs for this dish. They stay juicy and tender. The Dijon mustard adds a tangy kick. Honey balances the flavors nicely. Olive oil helps everything cook evenly. Fresh lemon juice brightens the dish. - 1 teaspoon garlic powder - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley for garnish Garlic powder brings warmth to the dish. Dried thyme adds a nice herbal note. Salt and pepper enhance all the flavors. Fresh parsley makes a pretty garnish. It also adds a fresh taste. If you want to switch things up, you can use chicken breast instead. It will still taste great. You can also swap veggies. Try asparagus, zucchini, or carrots. For sauces, consider balsamic vinegar or soy sauce. They can change the dish's flavor profile. You can also use different mustards, like spicy brown. Be creative and have fun! How to prepare and marinate chicken thighs First, gather your chicken thighs. Place them in a bowl or a resealable bag. In a separate bowl, mix the Dijon mustard, honey, olive oil, lemon zest, and lemon juice. Add garlic powder, dried thyme, salt, and pepper. Whisk it all well. Pour half of this mixture over the chicken. Make sure the chicken is well coated. Let it marinate for at least 20 minutes. For a stronger flavor, you can marinate it for up to 2 hours in the fridge. Preparing vegetables for roasting Grab your broccoli florets, cherry tomatoes, red bell pepper, and yellow squash. Wash and cut them as needed. Spread the vegetables on a large sheet pan. Drizzle the remaining Dijon mixture over them. Toss the veggies well to coat them evenly. Detailed baking instructions Preheat your oven to 425°F (220°C). Once marinated, take the chicken and place it on the sheet pan with the veggies. Bake everything in the oven for 25-30 minutes. This will let the chicken cook fully and the veggies get tender. Importance of internal temperature monitoring Use a meat thermometer to check the chicken’s internal temperature. It should reach 165°F (74°C). This ensures the chicken is safe to eat. Checking the temperature helps avoid undercooked or dry chicken. Tips for garnishing and serving After baking, let the dish rest for about 5 minutes. This helps the flavors settle. Garnish the dish with freshly chopped parsley for a pop of color. It makes the dish more appealing. Recommended serving styles You can serve the meal straight from the sheet pan for a casual look. If you prefer, plate the chicken and veggies nicely on individual plates. Drizzle any leftover juices on top for extra flavor. This adds a nice touch to your meal presentation. Marinating chicken adds great taste and keeps it juicy. Use a resealable bag for easy cleanup. Make sure the chicken is fully coated in the marinade. For the best flavor, marinate for at least 20 minutes. If you have time, let it sit for up to 2 hours in the fridge. This longer time builds flavor. To cook veggies perfectly, cut them into even sizes. This helps them cook at the same rate. Place the veggies on the sheet pan first, then add the marinated chicken. This way, the juices from the chicken will flavor the veggies as they cook. To avoid overcooked chicken, check the internal temperature. It should reach 165°F (74°C). Remove it from the oven right when it hits that mark. For easy cleanup, line your sheet pan with aluminum foil. This keeps the pan clean and cuts down on scrubbing. After cooking, let the pan cool for a bit, then simply toss away the foil. You can also soak any tough spots in warm soapy water to make them easier to clean. {{image_2}} You can change up the veggies to suit your taste. Here are some great options: - Asparagus - Carrots - Zucchini - Cauliflower These veggies roast well and add different colors and flavors. For proteins, shrimp or tofu are tasty swaps. Shrimp cooks fast and adds a nice seafood twist. Tofu soaks up the sauce, making it flavorful for a plant-based dish. To keep things exciting, try new herbs and spices. Consider using: - Rosemary - Oregano - Paprika - Cumin These herbs bring unique tastes to the Lemon Dijon sauce. You can also change the sauce. Try adding soy sauce for a savory kick. Or mix in some sriracha for heat. Honey can be swapped with maple syrup for a different sweetness. If you want to use an air fryer, it’s easy! Set the air fryer to 375°F (190°C). Cook the chicken and veggies for about 15-20 minutes. Check for doneness as you go. Grilling is perfect for summer. Marinate your chicken and veggies as usual. Then grill them on medium heat for about 6-8 minutes per side. This gives a smoky flavor that’s hard to beat. Feel free to explore these variations to make this dish your own! To keep your Lemon Dijon Chicken and veggies fresh, store leftovers in an airtight container. This helps maintain their flavor and texture. Place the container in the fridge right after the meal. The dish stays good for up to three days. If you don’t plan to eat it soon, consider freezing. To freeze, let the chicken and veggies cool completely. Then, portion them into freezer-safe bags or containers. Squeeze out as much air as you can before sealing. This prevents freezer burn. Your dish can last in the freezer for about three months. When you're ready to eat, take it out of the freezer. Move the container to the fridge to thaw overnight. If you need it faster, you can thaw in cold water. Just be sure to change the water every 30 minutes. For the best flavor, reheat in the oven. Preheat it to 350°F (175°C). Place the dish in an oven-safe container and cover it with foil. This keeps it moist. Heat for about 20 minutes or until warm. If you're in a hurry, the microwave works too. Place the chicken and veggies in a microwave-safe bowl. Cover it loosely to allow steam to escape. Heat for 1-2 minutes, checking every 30 seconds. This ensures even heating without drying out the food. How do you know when chicken is fully cooked? You can tell 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 cut into it, the meat should be opaque inside. Can I use other cuts of chicken? Yes, you can use chicken breasts or drumsticks. Adjust cooking time as needed. Thicker cuts may need more time, while thinner cuts cook faster. How to scale the recipe up or down? To make more or less, adjust the number of chicken thighs and veggies. Keep the sauce amounts similar. For four servings, use the full recipe. For eight, double the ingredients. Can I make this dish ahead of time? Yes, you can prep the chicken and veggies in advance. Marinate the chicken and chop the veggies a day before. Store them in the fridge until you are ready to cook. What to serve with Lemon Dijon Chicken Veggie Sheet Pan? You can serve this dish with rice or quinoa. A simple green salad pairs nicely too. Garlic bread is also a good choice to soak up the juices. How to create a balanced meal with side dishes? Aim for a mix of protein, veggies, and carbs. Add a fresh salad and whole grains for balance. This helps cover different food groups and boosts flavor. This recipe uses simple, fresh ingredients for tasty Lemon Dijon Chicken and veggies. You learned how to prepare, cook, and serve this dish step-by-step. Tips on marinating and cooking will help you get the best flavors. Remember, you can try different veggies and proteins to suit your taste. Proper storage and reheating keep your meal fresh for later. Enjoy making this meal, knowing it’s easy, fun, and healthy!

Lemon Dijon Chicken Veggie Sheet Pan

Discover the delicious flavors of Lemon Dijon Chicken & Veggie Delight! This easy recipe combines juicy chicken thighs with vibrant veggies, all seasoned with a zesty Dijon and lemon glaze. Perfect for a weeknight dinner, it’s quick to prepare and packed with nutrients. Ready to impress your family at the dinner table? Click through for the full recipe and elevate your mealtime with this mouthwatering dish!
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Ingredients
  

4 boneless, skinless chicken thighs

2 tablespoons Dijon mustard

2 tablespoons honey

2 tablespoons olive oil

1 lemon (zested and juiced)

1 teaspoon garlic powder

1 teaspoon dried thyme

Salt and pepper to taste

2 cups broccoli florets

1 cup cherry tomatoes, halved

1 red bell pepper, sliced

1 yellow squash, sliced

Fresh parsley, for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    In a bowl, whisk together the Dijon mustard, honey, olive oil, lemon zest and juice, garlic powder, dried thyme, salt, and pepper until well combined.

      Place the chicken thighs in a large resealable plastic bag or a bowl. Pour half of the Dijon mixture over the chicken, ensuring it’s evenly coated. Let it marinate for at least 20 minutes (or up to 2 hours in the fridge for stronger flavor).

        On a large sheet pan, spread out the broccoli florets, cherry tomatoes, sliced red bell pepper, and yellow squash. Drizzle with the remaining Dijon mixture and toss to coat the vegetables evenly.

          Once marinated, remove the chicken from the bag and place the chicken thighs onto the sheet pan with the veggies.

            Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly charred.

              Remove the sheet pan from the oven and let it rest for 5 minutes.

                Garnish with freshly chopped parsley before serving.

                  Prep Time: 20 min | Total Time: 50 min | Servings: 4

                    - Presentation Tips: Serve directly from the sheet pan for a rustic style or plate the chicken and veggies beautifully on individual plates, drizzling any leftover juices on top for extra flavor.