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- 4 boneless, skinless chicken thighs - 2 cups fresh broccoli florets - 1 large lemon (zested and juiced) - 3 tablespoons olive oil - 2 teaspoons dried oregano - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Parmesan cheese for topping - Additional vegetables like bell peppers or carrots I love how simple and fresh this dish is. The chicken thighs bring a nice, juicy flavor that pairs well with the bright lemon and herbs. The broccoli adds a nice crunch and healthy touch. Using olive oil in the marinade gives it richness. The lemon zest and juice brighten everything up. Oregano adds a warm, earthy flavor, while garlic powder and onion powder create a tasty base. You can switch things up by adding Parmesan cheese on top. It melts nicely and gives a nice salty kick. Feel free to toss in other veggies like bell peppers or carrots for more color and taste. This dish is all about making it your own! - Preheat your oven to 400°F (200°C). This helps cook the dish evenly. - Line a large sheet pan with parchment paper. This makes cleanup simple. - In a bowl, mix together the lemon zest, lemon juice, olive oil, oregano, garlic powder, onion powder, salt, and pepper. This will be your marinade. - Place the chicken thighs on one side of the sheet pan. Pour half of the marinade over them. Make sure each thigh is coated well. - On the other side of the sheet pan, add the broccoli florets. Drizzle the remaining marinade over them. Toss the broccoli to coat it fully. - Spread the chicken and broccoli out in a single layer. This helps them cook evenly. - Bake the dish in the preheated oven for 25-30 minutes. - The chicken is done when it reaches an internal temperature of 165°F (74°C). The broccoli should be tender and slightly crisp. - Once done, take the sheet pan out and let it rest for a few minutes. Garnish with fresh parsley before serving. Marinating the chicken is key for flavor. A good marinade makes your dish shine. Aim for at least 30 minutes. For a stronger taste, let it marinate longer. You can even marinate overnight for more depth. Adjust the salt and pepper to fit your taste. If you want it zestier, add more lemon juice. Remember, you control the flavor! To ensure the chicken is evenly coated, use your hands or a brush. This helps the flavors absorb well. Spread the chicken and broccoli out on the pan. This gives each piece room to cook. For broccoli, roast until it is bright green and tender. It should still have a slight crunch. Toss the florets in the marinade well for a full flavor. Pair this dish with a light salad or rice for a complete meal. Quinoa or couscous also works well. For a pretty presentation, serve it family-style on the sheet pan. You can garnish with extra lemon slices and parsley. This adds color and freshness. If you plate it, keep the chicken and broccoli together for a beautiful look. Enjoy! {{image_2}} If you want a change from chicken, try using tofu or shrimp. Tofu absorbs flavors well, making it a great choice for this dish. Shrimp cooks faster and adds a nice twist. For veggies, you can swap out broccoli for bell peppers, carrots, or green beans. Each vegetable brings a different taste and texture. You can mix and match to suit your preferences. To boost the flavor, you can add fresh herbs like thyme or rosemary. These herbs pair nicely with lemon. For a spicy kick, consider adding red pepper flakes or cayenne pepper. Adjust the amount based on your heat tolerance. You might also try adding a touch of honey or maple syrup for sweetness. This contrast can enhance the overall flavor profile. If you prefer stovetop cooking, heat a skillet over medium-high heat. Cook the marinated chicken until golden brown. Add the broccoli in the last few minutes to steam it. Grilling is another option. Marinate the chicken and grill it over medium heat. Toss the broccoli in a grill basket for even cooking. For a flavorful drizzle, make a lemon herb sauce. Combine olive oil, lemon juice, and fresh herbs in a bowl. Whisk until blended and drizzle over the dish before serving. To keep your Lemon Herb Chicken and Broccoli fresh, store leftovers in the fridge. Use an airtight container. This helps prevent moisture loss and keeps the chicken juicy. Make sure to eat the leftovers within three to four days. When reheating, keep the chicken and broccoli separate. Use a microwave for quick heating. Heat in short bursts. Check the chicken reaches at least 165°F for safety. For the broccoli, heat just until warm. This keeps it crisp and not soggy. Yes, you can freeze this dish! Let it cool before packing. Use freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. For defrosting, place it in the fridge overnight. You can also use the microwave for a quick thaw. What can I substitute for chicken thighs? You can use chicken drumsticks or chicken breasts. Drumsticks add a nice flavor. They are juicy and tender. Breasts are leaner and cook faster. Adjust your cooking time as needed. Can I use chicken breasts instead? Yes, chicken breasts work great too. They may dry out faster than thighs. To keep them moist, use a good marinade. Also, check the temperature early. Aim for 165°F to ensure they are safe to eat. How long can I marinate the chicken? You can marinate the chicken for 30 minutes to 2 hours. If you have more time, you can go overnight. The longer you marinate, the more flavor it gains. Just keep it in the fridge. Can I prepare this recipe ahead of time? Yes, you can prep it a day in advance. Marinate the chicken and chop the broccoli ahead of time. Store them in the fridge until you are ready to cook. Just remember to take them out before cooking to reach room temperature. Is this dish healthy? Nutritional highlights Yes, this dish is healthy. It has lean protein from chicken and fiber from broccoli. Olive oil adds good fats, while lemon gives vitamin C. This meal is low in carbs and full of flavor. Can this recipe fit into a special diet (e.g., keto, gluten-free)? Absolutely! This recipe is gluten-free. It is also low in carbs, fitting well into a keto diet. Just ensure to use low-carb vegetables if you add more. Enjoy it while staying on your diet! This blog post covered a tasty lemon herb chicken dish that is easy to make. I shared the main ingredients, step-by-step instructions, and tips for perfecting the meal. You can try different flavors or cooking methods to suit your taste. Storing leftovers is simple, and I provided methods for reheating and freezing. This dish is not only delightful but also healthy. Dive in and enjoy creating this flavorful meal that will impress everyone!

Lemon Herb Chicken and Broccoli Sheet Pan

Discover the vibrant flavors of Zesty Lemon Herb Chicken & Broccoli Delight! This easy sheet pan recipe combines juicy chicken thighs and fresh broccoli, all marinated in a zesty lemon herb sauce that's perfect for a quick weeknight dinner. In just 40 minutes, you can serve a delicious, healthy meal that the whole family will love. Click to explore the full recipe and elevate your dinner game today!
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Ingredients
  

4 boneless, skinless chicken thighs

2 cups fresh broccoli florets

1 large lemon (zested and juiced)

3 tablespoons olive oil

2 teaspoons dried oregano

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

    In a bowl, mix together the lemon zest, lemon juice, olive oil, oregano, garlic powder, onion powder, salt, and pepper to create a marinade.

      Place the chicken thighs on one side of the sheet pan and pour half of the marinade over them, making sure to coat them evenly.

        On the other side of the sheet pan, add the broccoli florets and drizzle the remaining marinade over them. Toss to coat well.

          Spread the chicken and broccoli out in a single layer for even cooking.

            Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the broccoli is tender and slightly crisp.

              Remove the sheet pan from the oven and let it rest for a few minutes before garnishing with fresh parsley.

                Serve hot, portioning chicken and broccoli onto plates or serving directly from the sheet pan.

                  Prep Time, Total Time, Servings: 10 minutes | 40 minutes | 4 servings

                    - Presentation Tips: Serve the dish family-style on the sheet pan or plate each portion individually, garnished with extra lemon slices and sprigs of parsley for a fresh pop of color.