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In today’s fast-paced world, one-pan meals have become a go-to for busy families seeking convenience without sacrificing flavor. The Sizzling One-Pan Garlic Lemon Chicken & Veggies is a prime example of how you can whip up a delicious dinner with minimal fuss. This dish not only simplifies your cooking process but also brings vibrant flavors to your plate, making it a delightful option for weeknight dinners.

One-Pan Garlic Lemon Chicken and Veggies

Warm up your kitchen this season with Sizzling One-Pan Garlic Lemon Chicken & Veggies, the perfect cozy weeknight dinner. This dish brings together tender chicken thighs and a colorful assortment of seasonal vegetables, all infused with zesty lemon and garlic. It's quick to prepare and promises comforting flavors for everyone at your table. Try it tonight for a meal thats both delicious and nutritious. Save this recipe for those busy nights!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup baby potatoes, halved

1 cup broccoli florets

1 red bell pepper, sliced into strips

1 cup cherry tomatoes, halved

4 cloves garlic, minced

1 lemon, zested and juiced

3 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon paprika

Salt and pepper, to taste

Fresh parsley, finely chopped, for garnish

Instructions
 

Preheat the Oven: Begin by setting your oven to preheat at 400°F (200°C) so it's ready for roasting as soon as you finish preparing the ingredients.

    Prepare the Marinade: In a small mixing bowl, combine the olive oil, minced garlic, lemon juice, lemon zest, dried oregano, paprika, and a pinch of salt and pepper. Whisk together until all ingredients are well combined to form a flavorful marinade.

      Marinate the Chicken: Place the chicken thighs into a large mixing bowl or a resealable plastic bag. Pour half of the prepared marinade over the chicken thighs. Make sure each piece is generously coated by turning them over. Allow the chicken to marinate for at least 20 minutes; for a more intense flavor, marinate in the refrigerator for up to 2 hours.

        Prepare the Vegetables: In a separate large mixing bowl, add the halved baby potatoes, broccoli florets, sliced red bell pepper, and halved cherry tomatoes. Drizzle the remaining marinade over the vegetables. Toss the mixture gently until all the veggies are evenly coated with the marinade.

          Arrange in the Pan: On a large, rimmed baking sheet, spread the marinated vegetables in a single layer. Place the marinated chicken thighs on top of the veggies, ensuring they’re spaced out for even cooking.

            Roast in the Oven: Transfer the baking sheet to your preheated oven. Bake for approximately 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender. Stir the veggies halfway through the cooking time for optimal roasting.

              Garnish and Serve: Once cooked, remove the pan from the oven and let it rest for a few minutes. Finish by garnishing the dish with a sprinkle of freshly chopped parsley to add a pop of color and freshness. Serve the dish hot and savor the delightful combination of flavors!

                Prep Time: 15 mins | Total Time: 50 mins | Servings: 4

                  - Presentation Tips: Serve directly from the baking sheet for a rustic look or transfer to a large platter. Arrange the chicken and veggies to create a colorful display and add lemon wedges on the side for an extra citrus touch.