Lemon-Thyme Sheet Pan Chicken Recipe
1.5 هزار بار بازدید -
3 ماه پیش
-
#SheetPanChicken
#SheetPanChicken #LemonThymeChicken #SheetPanChickenDinner #DinnerRecipe #ChickenRecipe #GreekSheetPanChicken #GreekDish #Greek #NorthCarolina #AlexandriaIsabelle
Preheat Oven: 425°f/220°C
Baking Time: 40-45 minutes
Who doesn’t love easy sheet pan dinners? This sheet pan chicken thighs and vegetables makes a healthy one pan dinner, they’re budget-friendly, so vibrant and full of flavors. They are stacked with juicy chicken thighs and perfectly tender vegetables, and all the right seasonings until everything is tender & golden brown. It’s a complete one pan meal all on their own.
Lemon-Thyme Sheet Pan Chicken Recipe
Ingredients:
6 chicken thighs (bone in, skin on)
Lemon-Thyme Marinade:
1/2 cup extra virgin olive oil
Zest from 1 lemon
1 lemon juice, freshly squeezed (about 3 tbsp)
6 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon chili pepper flakes
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
For The Rest of the Ingredients:
1 (250g) medium potatoes or baby potatoes
1 medium zucchini, sliced into 1/2-inch half moons
1 bell pepper, chopped into 1/2-inch pieces (any color of your choice)
1 medium red onion, sliced into wedges
1 pint (10 oz.) grape/cherry tomatoes
1/3 cup kalamata olives
1/4 cup feta cheese, crumbles
2 tablespoons finely chopped parsley, garnish
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Note: 1. Feel free to switch out vegetables with a few of the vegetables
listed below that are great for roasting on sheet pans. I used bell
pepper & zucchini for summertime.
. Brussel Sprouts
. Asparagus
. Carrots
. Cauliflowers
. Butternut Squash
. Sweet Potatoes
. Celery
2. Keep leftovers in an airtight container in the refrigerator
for up to 4 days.
3. You can marinate the chicken overnight but no more than
24 hours.
4. Reheating the chicken and veggies in a preheated oven
350F for 10-15 minutes, or in a microwave until heated
through. The microwave won’t yield crispy chicken.
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Directions:
1. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, pepper flakes, Dijon mustard, kosher salt, and black pepper.
2. Pat dry chicken thighs with paper towels and trim any excess skin.
3. Place chicken thighs in a large bowl and pour 2/3 cup of the marinade on top, then toss the chicken in the marinade using your clean hands and make sure it’s well coated. Marinate chicken for 30 minutes.
3. Preheat oven to 425°F/220°C. Place the rack in the center of the oven.
4. While chicken is marinating, in a large bowl, prepare the vegetables and drizzle the remaining marinade on top and toss together to coat the chopped vegetables.
5. Spread the vegetables onto a large baking sheet-tray and nestle the chicken thighs into the pan (or on top of the veggies) and bake at 425°F/220°C for 20 minutes. It may look like things won’t fit, but everything will shrink once it’s cooked.
6. After 30 minutes, remove the baking sheet from the oven. Add kalamata olives and feta cheese. Bake for another 10 to 15 minutes, or until the vegetables are softened and the chicken are cooked through with an internal temperate of 165°-170F (for dark meat like chicken thighs).
7. Once done, remove from the oven and garnish the chicken and vegetables with chopped fresh parsley before serving. Spoon the pan juice all over the chicken.
8. If desired, for more color, broil chicken on high for 1 to 2 minutes, watching them closely to make sure chicken and vegetables gain some colors but not burn. Enjoy!
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Thank you for watching. We truly appreciate each one of you for the support.❤️
Please don’t forget to like, comment, share, and subscribe. Have a lovely day.❤️
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Preheat Oven: 425°f/220°C
Baking Time: 40-45 minutes
Who doesn’t love easy sheet pan dinners? This sheet pan chicken thighs and vegetables makes a healthy one pan dinner, they’re budget-friendly, so vibrant and full of flavors. They are stacked with juicy chicken thighs and perfectly tender vegetables, and all the right seasonings until everything is tender & golden brown. It’s a complete one pan meal all on their own.
Lemon-Thyme Sheet Pan Chicken Recipe
Ingredients:
6 chicken thighs (bone in, skin on)
Lemon-Thyme Marinade:
1/2 cup extra virgin olive oil
Zest from 1 lemon
1 lemon juice, freshly squeezed (about 3 tbsp)
6 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon chili pepper flakes
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
For The Rest of the Ingredients:
1 (250g) medium potatoes or baby potatoes
1 medium zucchini, sliced into 1/2-inch half moons
1 bell pepper, chopped into 1/2-inch pieces (any color of your choice)
1 medium red onion, sliced into wedges
1 pint (10 oz.) grape/cherry tomatoes
1/3 cup kalamata olives
1/4 cup feta cheese, crumbles
2 tablespoons finely chopped parsley, garnish
- - - - - - - - - - - - - - - - - - -🥔🧅🧄🍋 - - - - - - - - - - - - - - - - - - - - - -
Note: 1. Feel free to switch out vegetables with a few of the vegetables
listed below that are great for roasting on sheet pans. I used bell
pepper & zucchini for summertime.
. Brussel Sprouts
. Asparagus
. Carrots
. Cauliflowers
. Butternut Squash
. Sweet Potatoes
. Celery
2. Keep leftovers in an airtight container in the refrigerator
for up to 4 days.
3. You can marinate the chicken overnight but no more than
24 hours.
4. Reheating the chicken and veggies in a preheated oven
350F for 10-15 minutes, or in a microwave until heated
through. The microwave won’t yield crispy chicken.
- - - - - - - - - - - - - - - - - - -🥔🧅🧄🍋 - - - - - - - - - - - - - - - - - - - - - - -
Directions:
1. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, pepper flakes, Dijon mustard, kosher salt, and black pepper.
2. Pat dry chicken thighs with paper towels and trim any excess skin.
3. Place chicken thighs in a large bowl and pour 2/3 cup of the marinade on top, then toss the chicken in the marinade using your clean hands and make sure it’s well coated. Marinate chicken for 30 minutes.
3. Preheat oven to 425°F/220°C. Place the rack in the center of the oven.
4. While chicken is marinating, in a large bowl, prepare the vegetables and drizzle the remaining marinade on top and toss together to coat the chopped vegetables.
5. Spread the vegetables onto a large baking sheet-tray and nestle the chicken thighs into the pan (or on top of the veggies) and bake at 425°F/220°C for 20 minutes. It may look like things won’t fit, but everything will shrink once it’s cooked.
6. After 30 minutes, remove the baking sheet from the oven. Add kalamata olives and feta cheese. Bake for another 10 to 15 minutes, or until the vegetables are softened and the chicken are cooked through with an internal temperate of 165°-170F (for dark meat like chicken thighs).
7. Once done, remove from the oven and garnish the chicken and vegetables with chopped fresh parsley before serving. Spoon the pan juice all over the chicken.
8. If desired, for more color, broil chicken on high for 1 to 2 minutes, watching them closely to make sure chicken and vegetables gain some colors but not burn. Enjoy!
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Thank you for watching. We truly appreciate each one of you for the support.❤️
Please don’t forget to like, comment, share, and subscribe. Have a lovely day.❤️
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