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- 4 bone-in chicken thighs, skin-on - 2 tablespoons Dijon mustard - 3 tablespoons olive oil, divided - 1 lemon, zested and juiced - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and black pepper, to taste - 2 cups baby potatoes, halved - 1 cup cherry tomatoes, halved - 1 cup green beans, trimmed - Fresh parsley, for garnish Olive oil and seasoning are key to this dish. Olive oil adds flavor and helps with cooking. It also helps the chicken skin get crispy. Choosing skin-on chicken thighs is important. The skin keeps the chicken moist. It adds great flavor when roasted. The skin will turn golden and crispy. This adds a nice texture to your meal. Make sure to season your veggies well with salt and pepper. This helps them absorb flavor while they roast. Using fresh, seasonal vegetables makes the dish even better. Enjoy the bright colors and fresh tastes! First, grab a mixing bowl. In it, whisk together these ingredients for the marinade: - 2 tablespoons Dijon mustard - 2 tablespoons olive oil - Juice and zest from 1 lemon - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and black pepper to taste Mix them well until smooth. The marinade adds bold flavors to the chicken and veggies. Marinate the chicken for at least 15 minutes. This time helps the flavors soak in well. Next, take a large sheet pan. Place the halved baby potatoes in the center. Drizzle them with 1 tablespoon of olive oil. Sprinkle with salt and smoked paprika. Toss them gently to coat. Now, place the marinated chicken thighs around the potatoes, skin-side up. Keep space between each piece. This helps them cook evenly. Finally, scatter the halved cherry tomatoes and green beans around the chicken and potatoes. Drizzle the remaining marinade over everything. Toss the veggies gently to coat them. Set your oven to 425°F (220°C) and let it preheat. Once hot, put the sheet pan in the oven. Bake for 35-40 minutes. Look for the chicken to be golden brown and fully cooked. The internal temperature should reach 165°F (74°C). The veggies will be tender and flavorful. Stir the veggies halfway through cooking for even roasting. You can make your marinade even better! Try adding honey or maple syrup for sweetness. A splash of soy sauce gives a savory touch. If you love heat, add a pinch of red pepper flakes. If you have leftover marinade, use it safely. Do not pour it over cooked food right away. Instead, heat it in a pan to kill any germs. This way, you can enjoy all that great flavor without worry. To get crispy chicken skin, pat the skin dry with a paper towel before cooking. This helps remove moisture. Also, make sure the chicken is skin-side up in the oven. This position allows the fat to render and crisp up the skin. For perfectly roasted veggies, cut them into even sizes. This helps them cook at the same rate. Toss them in oil and spices before baking. Stir them halfway through cooking to ensure even roasting. You can serve this dish in two ways. For a rustic feel, leave it right on the sheet pan. Let your guests serve themselves. It makes for a casual, fun meal. For a more elegant look, plate individual servings. Drizzle some pan juices over each dish, adding color and flavor. Finish with fresh parsley for a pop of green. It makes your meal look beautiful and inviting. {{image_4}} You can swap chicken thighs for other cuts. Chicken breasts or drumsticks work well. Breasts cook faster, so check them sooner. Drumsticks add more flavor but may take longer. Keep an eye on cooking times. You want the chicken juicy and tender. Feel free to add more veggies. Bell peppers and zucchini are great choices. They bring color and flavor. If you choose softer vegetables, like zucchini, reduce cooking time. Aim for about 25-30 minutes instead. Crunchy veggies like carrots or Brussels sprouts may need a bit more time. Just check for tenderness as they cook. You can get creative with flavors. Try different mustards like spicy brown or honey mustard. Each adds a unique twist. Citrus fruits like lime or orange can brighten the dish too. For heat, add red pepper flakes or cayenne. This adds depth and makes the dish exciting. Use spices to suit your taste and have fun! To keep your Sheet Pan Lemon Dijon Chicken and veggies fresh, store them in a sealed container. It will help keep moisture in and prevent drying out. Place the dish in the fridge within two hours of cooking. This meal lasts about three to four days in the fridge. Make sure to label the container with the date you made it. When you’re ready to enjoy the leftovers, you can reheat them in the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the chicken and veggies on a baking sheet and cover with foil. Heat for about 20 minutes, or until warm. The foil helps keep the chicken juicy. If using a microwave, place the food in a microwave-safe dish. Heat in one-minute bursts, stirring in between, until hot. If you want to save this dish for later, you can freeze it too. First, let the chicken and veggies cool completely. Then, place them in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. This meal can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge. To reheat, follow the same oven or microwave instructions as above. Yes, you can use boneless chicken. Boneless chicken cooks faster and is easier to eat. However, bone-in chicken gives more flavor and keeps the meat moist. If you choose boneless chicken, reduce the cooking time by about 10 minutes. If you dislike Dijon mustard, there are good alternatives. You can use yellow mustard, honey mustard, or even a mix of mayonnaise and lemon juice. Each option changes the flavor a bit, so pick one that you like. To check chicken doneness, use a meat thermometer. The safe internal temperature is 165°F (74°C). You can also look for clear juices and no pink meat. The skin should be golden brown and crispy for the best taste. This recipe combines simple ingredients with easy steps to create a tasty meal. You learned how to prepare marinated chicken with vibrant veggies, ensuring they roast perfectly. Remember, marinating adds depth to flavors, and using fresh herbs can elevate your dish. Try different veggies and spices for unique twists. Storing leftovers properly helps maintain taste, so don’t waste any! Cooking should be fun, so experiment and enjoy the process. Your next great meal is just a recipe away!

Sheet Pan Lemon Dijon Chicken & Veggies

Elevate your dinner routine with this Zesty Sheet Pan Lemon Dijon Chicken & Veggies recipe! Juicy chicken thighs are marinated in a flavorful blend of Dijon mustard and fresh lemon, perfectly paired with tender baby potatoes, cherry tomatoes, and vibrant green beans. Discover how easy it is to create a delicious, healthy meal all on one pan! Click through for the full recipe and impress your family tonight!
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Ingredients
  

4 bone-in chicken thighs, skin-on

2 tablespoons Dijon mustard

3 tablespoons olive oil, divided

1 lemon, zested and juiced

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and black pepper, to taste

2 cups baby potatoes, halved

1 cup cherry tomatoes, halved

1 cup green beans, trimmed

Fresh parsley, finely chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C) to ensure it is ready for roasting.

    In a mixing bowl, whisk together the Dijon mustard, 2 tablespoons of olive oil, lemon juice, lemon zest, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix until the marinade is well combined and smooth.

      Place the chicken thighs in a large bowl, pour half of the marinade over them, and massage it into the meat until thoroughly coated. Allow the chicken to marinate for approximately 15 minutes while you prep the vegetables.

        On a large sheet pan, arrange the halved baby potatoes in the center. Drizzle with the remaining tablespoon of olive oil and sprinkle with salt and smoked paprika. Toss the potatoes to ensure they are evenly coated.

          Position the marinated chicken thighs, skin-side up, around the potatoes, allowing for some space between each piece.

            Scatter the halved cherry tomatoes and trimmed green beans around the chicken and potatoes. Drizzle the remaining marinade over the entire sheet pan, tossing the vegetables gently to ensure they are coated.

              Bake in the preheated oven for 35-40 minutes, or until the chicken is golden brown and cooked through (with an internal temperature reaching 165°F or 74°C) and the vegetables are tender. Stir the vegetables halfway through the cooking time for even roasting.

                Once cooked, remove the sheet pan from the oven and let it rest for a few minutes before serving. Garnish the dish with freshly chopped parsley to add a burst of color and freshness.

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4

                    - Presentation Tips: For a rustic appeal, serve directly from the sheet pan, allowing your guests to help themselves. Alternatively, plate individual servings and drizzle a bit of the flavorful pan juices over each dish for added depth.