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For this dish, you need fresh chicken thighs and colorful veggies. Use four bone-in chicken thighs with skin. These will provide great flavor and moisture. For veggies, I love using baby potatoes, cherry tomatoes, and green beans. They cook well and add vibrant colors to your plate. The marinade is key to flavor. Combine two tablespoons of Dijon mustard with three tablespoons of olive oil. Add the zest and juice of one lemon for a bright taste. This mixture creates a tangy and rich base that will soak into the chicken. Don't forget the seasoning! Use one teaspoon each of garlic powder, onion powder, and smoked paprika. These spices give depth to the dish. Finally, add salt and black pepper to taste. This simple mix makes every bite burst with flavor. First, preheat your oven to 425°F (220°C). This step is key for crispy chicken and tender veggies. Next, grab a mixing bowl. Combine 2 tablespoons of Dijon mustard, 3 tablespoons of olive oil, the juice and zest of 1 lemon, and the garlic and onion powders. Add 1 teaspoon of smoked paprika, salt, and black pepper. Stir until the mix is smooth. Now, take your 4 bone-in chicken thighs and place them in a large bowl. Pour half of the marinade over the thighs. Make sure to coat them well. Let the chicken sit for about 15 minutes. This wait time allows the flavors to soak in while you prepare the veggies. On a large sheet pan, arrange 2 cups of halved baby potatoes in the center. Drizzle them with olive oil and sprinkle with salt and paprika. Toss the potatoes to coat them evenly. Next, place the marinated chicken thighs skin-side up around the potatoes. Add 1 cup of cherry tomatoes and 1 cup of trimmed green beans to the pan. Drizzle the remaining marinade over everything and toss the veggies slightly to coat. Now, it's time to bake! Place the sheet pan in the preheated oven. Bake for 35-40 minutes. Check the chicken at the end. It should be golden brown and reach an internal temperature of 165°F (74°C). The veggies should be tender too. Remember to stir the veggies halfway through for even cooking. Once baked, remove the pan from the oven. Let everything rest for a few minutes. This resting time helps the juices settle. Finally, garnish your dish with fresh chopped parsley before serving. Enjoy this colorful and tasty meal! To enhance the flavor of your marinade, try adding some fresh herbs. Thyme or rosemary work well with chicken. You can also swap Dijon mustard for whole grain mustard for a different taste. The lemon juice adds a bright touch, so don’t skip it! When you bake, stir the veggies halfway through to ensure they cook evenly. Position the chicken thighs skin-side up. This helps the skin crisp up nicely. If you have larger veggies, cut them smaller so they cook through at the same time. For a lovely presentation, serve right from the sheet pan. It looks rustic and inviting. If you prefer, plate each serving and drizzle some pan juices over the top. Garnish with fresh parsley for color and flavor. {{image_2}} You can switch out chicken thighs for chicken breasts. Breasts cook faster, so check them sooner. You can also use pork chops or salmon for a tasty twist. Each protein adds a new flavor to the dish. Just ensure the cooking time matches the meat you choose. Feel free to swap veggies based on the season. In spring, try asparagus or zucchini. In fall, butternut squash or Brussels sprouts work well. This dish is flexible, so use what you have. Mixing colors adds visual appeal and flavor. Want to change the taste? Adjust the herbs and spices. Add rosemary for a piney note or thyme for earthiness. A bit of honey can sweeten the mix, while red pepper flakes add heat. Experimenting keeps this dish fresh and exciting. Store your leftovers in an airtight container. Let the dish cool before sealing. This keeps it fresh and prevents moisture buildup. You can safely keep it in the fridge for up to three days. For best taste, eat it sooner. To reheat, use the oven for the best flavor. Preheat it to 350°F (175°C). Place the chicken and veggies in a baking dish. Cover with foil to keep moisture in. Heat for about 20-25 minutes, or until warm. You can also use a microwave but check the chicken to avoid drying it out. You can freeze this dish for longer storage. Place it in a freezer-safe container. Make sure to separate the chicken and veggies if possible. It stays good for up to three months. When ready to eat, thaw overnight in the fridge before reheating. This helps maintain flavor and texture. Yes, you can use boneless chicken thighs or breasts. These cuts may cook faster, so check them at around 25-30 minutes. The flavor and texture will still shine with the marinade. Boneless chicken is a great option if you're short on time. To ensure the chicken is safe to eat, use a meat thermometer. Insert it into the thickest part of the thigh. The internal temperature should read 165°F (74°C). If you don't have a thermometer, the juices should run clear when you cut into the chicken. Many vegetables work well with this dish. Consider adding: - Carrots - Zucchini - Bell peppers - Broccoli These veggies cook nicely and soak up the marinade flavors. Feel free to mix and match based on your preference. Yes, you can prep this recipe ahead of time. Marinate the chicken and chop the veggies a day before. Store them in the fridge in an airtight container. On baking day, just arrange everything on the sheet pan and cook. This makes dinner stress-free! This recipe for sheet pan chicken is simple and tasty. We covered the main ingredients, including chicken thighs and veggies. The marinade adds delicious flavor through Dijon mustard and lemon. I showed you the steps for marinating, baking, and garnishing. Remember, you can change proteins and veggies for variety. Store leftovers properly to keep them fresh. With these tips, you'll enjoy great meals every time. Keep experimenting and find what you love the most!

Sheet Pan Lemon Dijon Chicken & Veggies

Elevate your dinner game with this Zesty Sheet Pan Lemon Dijon Chicken & Veggies recipe! This easy one-pan dish combines juicy chicken thighs, vibrant veggies, and a tangy lemon mustard marinade that will brighten your meal. Perfect for busy nights, it’s ready in under an hour! Click through to discover how to make this delicious and colorful dinner that your family will love. Don't miss out on bringing fresh flavors to your table!
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Ingredients
  

4 bone-in chicken thighs, skin-on

2 tablespoons Dijon mustard

3 tablespoons olive oil

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

1 cup green beans, trimmed

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a mixing bowl, combine the Dijon mustard, olive oil, lemon juice, lemon zest, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir until smooth.

      Place the chicken thighs in a large bowl and pour half of the marinade over them. Mix well to coat the chicken thoroughly. Let marinate for about 15 minutes while you prepare the veggies.

        On a large sheet pan, arrange the baby potatoes in the center. Drizzle with olive oil and sprinkle with salt and paprika, then toss to coat.

          Place the marinated chicken thighs skin-side up around the potatoes.

            Add the cherry tomatoes and green beans to the pan, then drizzle the remaining marinade over everything. Toss the vegetables slightly to ensure coating.

              Bake in the preheated oven for 35-40 minutes or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C) and the veggies are tender. Ensure you stir the veggies halfway through for even cooking.

                Once done, remove from the oven and let it rest for a few minutes. Garnish with fresh chopped parsley before serving.

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

                    - Presentation Tips: Serve directly from the sheet pan for a rustic look, or plate individual servings, drizzling some of the pan juices over them for added flavor.