Garlic Herb Sheet Pan Chicken

$- 4 bone-in, skin-on chicken thighs - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped - 1 teaspoon paprika - Salt and pepper to taste - 1 lemon, zested and juiced You need chicken thighs for this dish. The skin adds flavor and keeps the meat juicy. Olive oil helps brown the chicken and adds richness. Fresh garlic, rosemary, and thyme bring freshness to this meal. Paprika adds warmth and a hint of spice, while salt and pepper enhance all the flavors. Lemon zest and juice brighten the dish, balancing the savoriness. - 1 pound baby potatoes, halved - 1 cup green beans, trimmed For vegetables, use baby potatoes and green beans. The potatoes are creamy and tender when cooked. Halving them helps them roast evenly. Green beans add a nice crunch and vibrant color. They also cook well on the sheet pan, soaking up all the flavors. - Fresh parsley for garnish After baking, sprinkle fresh parsley on top. It adds a pop of color and freshness. The herbs also tie the dish together and make it look beautiful. This simple garnish makes your meal feel special. {{ingredient_image_1}} 1. Preheat the oven: Start by preheating your oven to 425°F (220°C). This high heat will help cook the chicken and veggies perfectly. 2. Prepare the garlic herb mixture: In a small bowl, mix together 2 tablespoons of olive oil, 4 minced garlic cloves, 1 tablespoon of chopped rosemary, 1 tablespoon of chopped thyme, 1 teaspoon of paprika, the zest and juice of 1 lemon, and salt and pepper to taste. Stir until everything blends well. 1. Marinating the chicken: Place 4 bone-in, skin-on chicken thighs in a large bowl. Pour half of the garlic herb mixture over them. This will add flavor to your chicken. 2. Coating the chicken thighs: Rub the garlic herb mixture all over each chicken thigh. Make sure they are well coated for the best taste. 1. Arranging vegetables: On a large sheet pan, spread out 1 pound of halved baby potatoes and 1 cup of trimmed green beans. Drizzle the rest of the garlic herb mixture over the veggies and toss them to coat evenly. 2. Placing chicken on the sheet pan: Now, place the chicken thighs skin-side up on the sheet pan alongside the vegetables. This ensures even cooking. 1. Recommended baking time: Bake the sheet pan for 35 to 40 minutes. This is the perfect time for the chicken to cook through and for the veggies to become tender. 2. Checking for doneness: To check if the chicken is done, look for an internal temperature of 165°F (75°C). The skin should also be crispy and the vegetables slightly caramelized. Enjoy your delicious meal! To get crispy skin on your chicken, start with the right temperature. Preheat your oven to 425°F (220°C). This heat helps the skin become golden and crispy. Cooking time is also key. Bake the chicken for 35-40 minutes. Check that it reaches 165°F (75°C) inside. This way, your chicken will be juicy, and the skin will be perfect. Choosing herbs makes a big difference in flavor. Fresh herbs bring brightness. For this recipe, use fresh rosemary and thyme. If you only have dried herbs, use them. Just remember to use less. A good rule is to use one-third the amount of dried herbs. You can also swap herbs based on what you like. Basil or oregano can work well too. Pair your Garlic Herb Sheet Pan Chicken with tasty sides. Roasted vegetables, rice, or a fresh salad work great. Green beans are already in the dish, but you can add a simple cucumber salad for crunch. If you want more flavor, try serving it with a lemon wedge. This brightens the dish and adds a nice touch. Pro Tips Use Fresh Herbs: Fresh herbs like rosemary and thyme will enhance the flavor of the chicken and vegetables significantly more than dried herbs. Check Chicken Temperature: Always use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) for safety and optimal juiciness. Customize Vegetables: Feel free to swap out baby potatoes and green beans for your favorite seasonal vegetables to suit your taste! Let it Rest: Allow the chicken to rest for about 5 minutes after baking; this helps the juices redistribute for a more tender bite. {{image_2}} You can change the protein in this dish. Try using chicken breasts or even pork chops. Both options cook well and keep the flavors. If you want a meat-free meal, use tofu or tempeh. They soak up the flavors just like the chicken. Seasonal veggies are fun to use. In spring, add asparagus or snap peas. In fall, use carrots or Brussels sprouts. You can mix and match based on what you find at the market. Want to spice things up? Add cayenne pepper for heat. A dash of cumin can add warmth and depth. You can also try smoked paprika for a different taste. Using different herbs can also change the flavor. Basil or oregano can give a fresh twist. You can even mix herbs to create your own blend. Experimenting can lead to tasty surprises! If you prefer a slow cooker, this dish works great. Simply place the chicken and veggies in the slow cooker. Pour the garlic herb mix over them. Cook on low for 6-8 hours for tender results. An air fryer is another option. Preheat your air fryer to 380°F (193°C). Cook the chicken for about 25-30 minutes. Add the veggies halfway through for a quick meal. The air fryer gives a nice crispiness without much oil. To keep your Garlic Herb Sheet Pan Chicken fresh, store it in the fridge. Place leftovers in airtight containers. This will help keep out air and moisture. You can also wrap the chicken tightly in plastic wrap or foil. For best taste, eat leftovers within three days. When it's time to enjoy leftovers, the oven is your best friend. Preheat it to 350°F (175°C). Place the chicken and veggies on a baking sheet. Cover them with foil to keep moisture in. Heat for about 15-20 minutes until warm. You can also use a microwave, but it may dry out the chicken. To keep the flavors, add a splash of lemon juice before reheating. If you want to save some for later, freezing is easy. First, let the chicken cool completely. Place it in freezer-safe bags or containers. Remove as much air as possible. Label the bags with the date. You can freeze for up to three months. To defrost, move the chicken to the fridge overnight. If you're in a hurry, use the microwave's defrost setting. Just be careful not to start cooking it. Always reheat fully before eating. Enjoy your meal even on busy days! Yes, you can use boneless chicken thighs. They will cook faster than bone-in thighs. Just keep an eye on the baking time. Boneless chicken usually takes about 25-30 minutes at 425°F. The best way to check chicken doneness is by using a meat thermometer. Insert it into the thickest part of the chicken. It should read 165°F. If you do not have a thermometer, cut into the chicken. The juices should run clear, and the meat should not be pink. You can store leftovers in the fridge for up to four days. Make sure to place them in an airtight container. This keeps your meal fresh and tasty. Yes, you can prepare this dish ahead of time. Marinate the chicken and cut the veggies. Keep them in the fridge until you are ready to bake. This makes dinner quick and easy. Garlic Herb Sheet Pan Chicken pairs well with many sides. Here are some great options: - Rice or quinoa - A fresh garden salad - Roasted or steamed broccoli - Garlic bread These sides balance the meal and add extra flavor. This blog post explored making Garlic Herb Sheet Pan Chicken. You learned about key ingredients like chicken thighs, olive oil, and fresh herbs. I also shared preparation steps, baking tips, and how to achieve crispy skin. In closing, this dish is simple, tasty, and flexible. You can swap ingredients and adjust flavors to fit your needs. Enjoy making this meal with family and friends. It’s sure to impress!$

Garlic Herb Sheet Pan Chicken

A delicious and easy one-pan meal featuring chicken thighs, baby potatoes, and green beans, all seasoned with garlic and fresh herbs.

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Prep Time 15

Cook Time 40

Total Time 55

Course Main Course

Cuisine American

Servings 4

Ingredients

4 thighs bone-in, skin-on chicken
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 teaspoon paprika
to taste salt and pepper
1 lemon zested and juiced
1 pound baby potatoes, halved
1 cup green beans, trimmed
for garnish fresh parsley

Instructions

Preheat the oven to 425°F (220°C).
In a small bowl, combine olive oil, minced garlic, rosemary, thyme, paprika, lemon zest, lemon juice, salt, and pepper. Mix until well combined.
In a large mixing bowl, place the chicken thighs and pour half of the garlic herb mixture over them. Rub the mixture all over the chicken to ensure they are well coated.
On a large sheet pan, arrange the halved baby potatoes and green beans. Drizzle the remaining garlic herb mixture over the vegetables and toss to coat evenly.
Place the chicken thighs skin-side up on the sheet pan with the vegetables.
Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized.
Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley before serving.

Notes

Let the chicken rest before serving for better flavor.

Keyword chicken, easy dinner, herbs, sheet pan