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Sizzling One-Pan Garlic Lemon Chicken & Veggies is a delightful dish that brings together the tangy brightness of lemon, the aromatic depth of garlic, and the juiciness of chicken, all in one convenient skillet. This recipe not only tantalizes your taste buds but also offers a vibrant medley of colorful vegetables, making it an appealing choice for family dinners or meal prep.

One-Pan Garlic Lemon Chicken and Veggies

Looking for an easy weeknight dinner thats bursting with flavor? Our Sizzling One-Pan Garlic Lemon Chicken & Veggies is just the ticket! This comforting dish combines juicy chicken, vibrant vegetables, and the zesty brightness of lemon and garlic, all cooked together in one pan for minimal cleanup. Perfect for spring brunches or family dinners, its a wholesome choice that everyone will love. Try it tonight or save it for later!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup baby potatoes, halved

1 cup broccoli florets

1 red bell pepper, sliced

1 cup cherry tomatoes

4 cloves garlic, minced

1 lemon (juice and zest)

3 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon paprika

Salt and pepper, to taste

Fresh parsley, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prep the Marinade: In a small bowl, combine the olive oil, minced garlic, lemon juice, lemon zest, oregano, paprika, salt, and pepper. Mix well to create a zesty marinade.

      Marinate the Chicken: Place the chicken thighs in a large bowl or resealable plastic bag. Pour half of the marinade over the chicken, ensuring it's well-coated. Let it marinate for at least 20 minutes (or up to 2 hours in the fridge for more flavor).

        Prepare the Veggies: In a large mixing bowl, combine the baby potatoes, broccoli florets, sliced bell pepper, and cherry tomatoes. Drizzle the remaining marinade over the veggies, tossing to coat evenly.

          Arrange in the Pan: On a large baking sheet, spread the marinated veggies in an even layer. Place the marinated chicken thighs on top of the veggies.

            Roast in the Oven: Bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the vegetables are tender, stirring the veggies halfway through to ensure even cooking.

              Garnish and Serve: Once done, remove from the oven and let it sit for a few minutes. Garnish with freshly chopped parsley for a touch of color and flavor. Serve hot and enjoy your delicious one-pan meal!

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