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One-Pan Lemon Garlic Herb Chicken Thighs is a delightful dish that combines simplicity and flavor, making it an ideal choice for busy weeknights or when you want to impress guests at a dinner party. This recipe is designed to bring out the vibrant flavors of fresh herbs, garlic, and lemon, while the one-pan method minimizes cleanup time, allowing you to enjoy a wholesome and hearty meal without the hassle. With tender, juicy chicken thighs and colorful vegetables, this dish is not only a feast for the palate but also for the eyes.

One-Pan Lemon Garlic Herb Chicken Thighs

Discover the joy of One-Pan Lemon Garlic Herb Chicken Thighs, a flavorful and easy recipe perfect for busy weeknights or special occasions. Combining juicy chicken thighs with fresh herbs, garlic, and vibrant vegetables, this dish is as visually appealing as it is delicious. The one-pan cooking method simplifies preparation and cleanup, leaving you with more time to enjoy a wholesome meal with family and friends. Try this satisfying recipe for a delightful dining experience!
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Ingredients
  

4 bone-in, skin-on chicken thighs

3 tablespoons olive oil

4 cloves garlic, minced

Zest of 1 lemon

Juice of 2 lemons

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

Salt and pepper to taste

1 cup low-sodium chicken broth

1 cup cherry tomatoes, halved

1 cup green beans, trimmed

Fresh parsley, chopped (for garnish)

Instructions
 

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

    Prepare the Marinade: In a small bowl, whisk together olive oil, minced garlic, lemon zest, lemon juice, rosemary, thyme, salt, and pepper.

      Marinate the Chicken: Pat the chicken thighs dry with paper towels. Place them in a large resealable bag or shallow dish, pour the marinade over the chicken, and ensure each piece is evenly coated. Let it marinate for at least 30 minutes at room temperature (or up to 24 hours in the fridge for deeper flavor).

        Sear the Chicken: In a large oven-safe skillet, heat a tablespoon of olive oil over medium-high heat. Once hot, sear the chicken thighs skin-side down for about 5-7 minutes until the skin is golden brown. Flip them over and sear the other side for an additional 3-4 minutes. Remove the chicken from the skillet and set aside.

          Add Vegetables: In the same skillet, add the chicken broth, halved cherry tomatoes, and trimmed green beans. Stir well to combine and scrape the bottom of the skillet to release any flavorful bits stuck from searing the chicken.

            Return Chicken to the Pan: Nestle the seared chicken thighs back into the skillet, skin-side up, ensuring they are surrounded by the tomatoes and green beans.

              Bake in the Oven: Transfer the skillet to the preheated oven and bake for 25-30 minutes until the chicken is cooked through (internal temperature should reach 165°F/74°C) and the juices run clear.

                Garnish and Serve: Once cooked, remove the skillet from the oven and let it rest for a few minutes. Sprinkle with fresh parsley before serving, ensuring you serve the chicken thighs with the savory veggies and pan juices.

                  Prep Time: 40 mins | Total Time: 1 hr 10 mins | Servings: 4