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- 4 boneless, skinless chicken thighs - 3 tablespoons olive oil - 4 cloves garlic, minced - Zest and juice of 1 large lemon - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 1 cup cherry tomatoes, halved - 2 cups fresh spinach or kale

One-Pan Lemon Garlic Herb Chicken

Discover the convenience of one-pan cooking with this Zesty One-Pan Lemon Garlic Herb Chicken recipe! Perfect for busy nights or family gatherings, this dish features tender chicken thighs marinated in a vibrant mixture of garlic and lemon, paired with fresh vegetables like cherry tomatoes and spinach. Enjoy a delicious, healthy meal with minimal cleanup. Easy to prepare and packed with flavor, this recipe will impress everyone at your table!
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Ingredients
  

4 boneless, skinless chicken thighs

2 tablespoons olive oil

4 cloves garlic, minced

Zest and juice of 1 large lemon

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and black pepper, to taste

1 cup cherry tomatoes, halved

1 cup fresh spinach or kale

Lemon slices, for garnish

Fresh parsley, chopped, for garnish

Instructions
 

Marinate the Chicken: In a bowl, combine olive oil, minced garlic, lemon zest, and lemon juice. Add oregano, thyme, rosemary, salt, and black pepper. Mix well and add chicken thighs, ensuring they are well-coated. Let marinate for at least 30 minutes or up to 2 hours in the refrigerator.

    Preheat the Pan: Heat a large skillet over medium-high heat. Add a tablespoon of olive oil.

      Sear the Chicken: Remove chicken from the marinade (reserve the marinade for later) and add it to the hot skillet. Sear for about 5-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove chicken from the skillet and set aside.

        Cook the Vegetables: In the same skillet, add the reserved marinade, bringing it to a gentle boil. Stir in cherry tomatoes, cooking for about 3-4 minutes until they start to blister.

          Add the Greens: Add fresh spinach (or kale) to the skillet and cook until wilted, about 2-3 minutes. Stir to combine.

            Combine and Finish: Return the seared chicken to the skillet, nestling it among the vegetables. Spoon the juices and tomatoes over the chicken. Let simmer for an additional 2 minutes to heat through.

              Garnish: Remove from heat. Garnish with lemon slices and fresh parsley.

                Serve: Enjoy this delightful one-pan dish with a side of rice, quinoa, or a fresh green salad!

                  Prep Time, Total Time, Servings: 30 mins | 1 hour | 4 servings