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- 4 boneless, skinless chicken breasts - 2 tablespoons olive oil - 2 lemons (zested and juiced) - 4 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste - 1 cup cherry tomatoes, halved - 1 medium zucchini, sliced - 1 red bell pepper, chopped When making One Pan Lemon Herb Chicken, gather your main ingredients first. This dish centers around chicken, fresh herbs, and bright lemon. You need chicken breasts for protein. I use boneless and skinless ones for ease. Olive oil adds richness. Lemons are key. Their juice and zest give a fresh, tangy flavor. Garlic adds depth and aroma. For seasonings, I use dried oregano and thyme. These herbs boost the chicken's flavor. Don’t forget salt and pepper; they enhance every ingredient. Next, we bring in colorful vegetables. Cherry tomatoes add sweetness and juiciness. Sliced zucchini gives a nice crunch. The red bell pepper brings color and a mild taste. You can find all these ingredients in your local grocery store. For the full recipe, check the details above. Enjoy the vibrant flavors that come together in this simple, one-pan meal! Start by mixing lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, olive oil, salt, and pepper. This blend creates a bright and tasty marinade. The lemon adds zest, while the herbs bring depth. Let your mixture sit for a few minutes. This helps the flavors blend well. Next, take your chicken breasts. Place them in a large resealable bag or a bowl. Pour the prepared marinade over the chicken. Make sure each piece is coated well. Seal the bag or cover the bowl. Let the chicken marinate in the fridge for at least 30 minutes. For a stronger taste, you can marinate it overnight. This step is key for infusing flavor into your chicken. Now, it's time to cook! Preheat your oven to 400°F (200°C). In a large oven-safe skillet, add the marinated chicken. Reserve the marinade for later. Sear the chicken on medium-high heat for about 3-4 minutes on each side. You want it to turn golden brown. Next, add halved cherry tomatoes, sliced zucchini, and chopped red bell pepper around the chicken in the skillet. Pour the reserved marinade over both the chicken and the veggies. Finally, transfer the skillet to the oven. Bake for 20-25 minutes. Check that the chicken reaches 165°F (74°C) inside. Once done, let it rest for 5 minutes. Sprinkle fresh parsley on top for a beautiful finish. For the full recipe, check out the details above. Marinating your chicken is key for flavor. I suggest marinating for at least 30 minutes. For even better taste, try marinating overnight. This allows the chicken to soak up all those tasty lemon and herb notes. Just remember, if you’re short on time, even a quick 15-minute soak makes a difference. Cooking chicken to the right internal temperature is crucial. The safe internal temperature for chicken is 165°F (74°C). Use a meat thermometer to check. This step keeps your meal safe and juicy. Undercooked chicken can lead to foodborne illness. So, always check before serving. Serving your dish well makes it more appealing. Place the chicken on a large platter with the roasted veggies around it. Garnish with fresh parsley and lemon slices for color. This adds a vibrant touch and makes your meal look gourmet. You can also drizzle some extra marinade on top for a shiny finish. {{image_2}} You can swap out the zucchini and bell pepper for other veggies. Seasonal choices like asparagus, broccoli, or carrots work great. Just make sure to cut them into similar sizes for even cooking. You can also add leafy greens like spinach or kale. They wilt nicely and add extra color and nutrients. If you want a sweeter taste, try using sweet potatoes or butternut squash. Both will give a different flavor to the dish. Chicken is tasty, but you can try fish or tofu. For fish, salmon or cod can bake well with the lemon and herbs. Just adjust the cooking time to around 15-20 minutes. For tofu, press and cube it first. Marinate the tofu just like the chicken. Bake it with the same veggies for a hearty vegan option. Both alternatives keep the meal fresh and exciting. Want to spice it up? You can add smoked paprika or red pepper flakes for heat. Fresh herbs like basil or dill add a burst of flavor too. If you're feeling adventurous, a touch of honey can balance the lemon's tartness. You might also try adding fresh garlic right before serving for an extra kick. Each of these ideas helps you customize the dish to your taste. For the full recipe, check it out [here](#). To store leftovers, let the chicken cool down first. Place it in an airtight container. Make sure it seals well to keep moisture in. You can store it in the fridge for up to three days. This helps keep the flavors fresh and tasty. If you want to keep it longer, consider freezing it. For freezing, allow the chicken to cool completely. Wrap it tightly in plastic wrap, then place it in a freezer-safe bag. Remove as much air as possible before sealing. This helps prevent freezer burn. You can freeze One Pan Lemon Herb Chicken for up to three months. When you're ready to eat, thaw it in the fridge overnight before reheating. To reheat, preheat your oven to 350°F (175°C). Place the chicken in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 15-20 minutes or until it's warm throughout. You can also use a microwave for quick reheating. Just make sure to cover the dish to prevent it from drying out. Enjoy your flavorful meal again! Yes, you can use skin-on chicken. Skin-on chicken adds flavor and keeps the meat moist. It can also create a nice crisp texture when cooked. The skin will get golden and crispy in the oven. Just be sure to adjust the cooking time. Skin-on chicken may need a few extra minutes to cook through. Use a meat thermometer to check if it reaches 165°F (74°C). You have many great options for side dishes. Here are some that pair well: - Rice: Fluffy white or brown rice works nicely. - Quinoa: This adds a nutty flavor and goes well with the chicken. - Salad: A fresh green salad can balance the meal. - Roasted potatoes: Crispy potatoes add heartiness. - Steamed veggies: Broccoli or green beans add color and nutrients. Grilling chicken takes less time than baking. If you grill the chicken, it usually takes about 6 to 8 minutes per side. Make sure to preheat the grill for even cooking. Check the internal temperature to ensure it is safe to eat, reaching 165°F (74°C). Grilling adds a wonderful smoky flavor that many love. This blog post covered how to make a tasty One Pan Lemon Herb Chicken dish. We talked about the ingredients, marination, cooking process, and smart tips. You learned how to enhance flavor and present your meal beautifully. Remember, using fresh herbs can really make a difference. Experiment with different veggies or proteins to keep it fun. With proper storage, leftovers can stay fresh for your next meal. Enjoy creating this dish and share it with others who love simple, delicious meals!

One Pan Lemon Herb Chicken

Elevate your dinner routine with this delicious One Pan Lemon Herb Chicken recipe! Juicy chicken breasts marinated in zesty lemon, garlic, and herbs, paired with colorful roasted vegetables make for a simple yet impressive meal. Perfect for busy nights, this one-pan dish not only saves time but also minimizes cleanup. Click to discover how to create a flavorful, healthy dinner that your family will love!
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Ingredients
  

4 boneless, skinless chicken breasts

2 tablespoons olive oil

2 lemons (zested and juiced)

4 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 medium zucchini, sliced

1 red bell pepper, chopped

Fresh parsley for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a small bowl, mix together the lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, olive oil, salt, and pepper to create a marinade.

      Place the chicken breasts in a large resealable bag or a bowl and pour the marinade over them. Seal (or cover) and let marinate in the refrigerator for at least 30 minutes (or up to overnight for more flavor).

        In a large oven-safe skillet, add the marinated chicken breasts (reserve the marinade) and sear on medium-high heat for about 3-4 minutes on each side until golden brown.

          Add the halved cherry tomatoes, sliced zucchini, and chopped red bell pepper around the chicken in the skillet.

            Drizzle the reserved marinade over the vegetables and chicken.

              Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through (165°F/74°C internal temperature).

                Once done, remove from the oven, let it rest for 5 minutes, and then sprinkle fresh parsley on top.

                  Prep Time: 30 minutes | Total Time: 55 minutes | Servings: 4

                    - Presentation Tips: Serve the chicken on a large platter arranged with the roasted vegetables, garnished with lemon slices and fresh parsley for a vibrant look.