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When it comes to weeknight dinners, the quest for a meal that is both delicious and easy to prepare can often feel overwhelming. Enter the Zesty One-Pan Lemon Garlic Chicken & Garden Veggies, a dish that not only delivers on flavor but also simplifies the cooking process. This recipe combines succulent chicken thighs, vibrant seasonal vegetables, and a zesty marinade that brings everything together in one convenient pan. The result is a wholesome meal that satisfies the palate and makes clean-up a breeze, making it a perfect choice for busy families and food enthusiasts alike.

One-Pan Lemon Garlic Chicken and Veggies

Discover the perfect weeknight dinner with this Zesty One-Pan Lemon Garlic Chicken & Garden Veggies recipe! This dish features tender chicken thighs marinated in a zesty blend of lemon, garlic, and spices, paired with fresh seasonal vegetables. Enjoy a wholesome, flavorful meal that's easy to prepare and even easier to clean up. Ideal for busy families, this one-pan wonder brings comfort food to your table with vibrant colors and delicious flavors. Make it your new go-to recipe!
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 tablespoons of olive oil

4 cloves of garlic, minced

1 medium onion, sliced thinly

1 red bell pepper, sliced into strips

1 zucchini, chopped into half-moons

1 cup cherry tomatoes, halved

1 lemon (zested and juiced)

1 teaspoon dried oregano

1 teaspoon smoked paprika (for a deeper flavor)

Salt and freshly ground black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This ensures that the chicken cooks evenly and the skin becomes crispy.

    Prepare the Marinade: In a small mixing bowl, whisk together the olive oil, minced garlic, lemon zest, lemon juice, dried oregano, smoked paprika, salt, and pepper until well combined. This marinade is packed with flavor and will help tenderize the chicken.

      Marinate the Chicken: Place the chicken thighs in a large mixing bowl or a resealable plastic bag. Pour half of the prepared marinade over the chicken, ensuring each piece is thoroughly coated. For the best flavor, let it marinate for at least 20 minutes, or up to overnight in the refrigerator.

        Prepare the Vegetables: In a separate large mixing bowl, combine the sliced onion, red bell pepper, zucchini, and halved cherry tomatoes. Drizzle the remaining marinade over the veggies and toss them together until they are evenly coated.

          Combine in the Pan: In a large oven-safe skillet or a baking dish, arrange the marinated chicken thighs, skin-side up. Surround the chicken with the marinated vegetables, spreading them out to ensure even cooking.

            Bake: Place the skillet or baking dish in the preheated oven. Bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown and crispy. The vegetables should be tender and lightly caramelized during this time.

              Garnish and Serve: Once cooked, remove the pan from the oven and let it rest for about 5 minutes to allow the juices to redistribute. Before serving, sprinkle with chopped fresh parsley for a burst of color and freshness.

                Enjoy Your Meal: Serve the dish hot straight from the pan for a delightful one-pan experience that’s as visually appealing as it is delicious!

                  Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings