One-Pan Lemon Herb Chicken with Potatoes and Green Beans
A simple sheet pan dinner with roasted chicken thighs, baby potatoes, and green beans, all cooked together on one pan for easy cleanup.
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Ingredients
- 1.5 lbsbone-in, skin-on chicken thighs
- 1 lbbaby potatoes, halved
- 8 ozgreen beans, trimmed
- 1 mediumred onion, cut into wedges
- 3 tbspolive oil
- 3 clovesgarlic, minced
- 1 lemonzest and juice
- 1 tspdried oregano
- 1 tspdried thyme
- 1 tsppaprika
- 3/4 tspkosher salt
- 1/2 tspblack pepper
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Method
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1
Preheat oven to 425F and position a rack in the center.
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2
Place the halved potatoes on a large sheet pan. Toss with 1 tablespoon olive oil and a pinch of salt, then spread them out cut side down.
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3
Roast the potatoes for 15 minutes while you prepare the chicken. 15 minutes
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4
In a small bowl, mix the remaining 2 tablespoons olive oil, garlic, lemon zest, lemon juice, oregano, thyme, paprika, salt, and pepper.
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5
Pat the chicken thighs dry and rub them all over with the herb mixture, getting some under the skin if possible.
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6
Move the potatoes to one side of the pan. Add the chicken skin side up, along with the onion wedges and green beans on the open side. Toss the vegetables lightly with any leftover seasoning.
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7
Roast for 20 to 25 minutes, until the chicken reaches 175F internally and the skin is crisp and golden. 20 to 25 minutes
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8
Let rest for 5 minutes, then serve the chicken and vegetables straight from the pan with a squeeze of extra lemon. 5 minutes
Nutrition per serving
Estimated from USDA data for 4 servings. Sodium 677mg, fiber 2.1g.
