Sheet Pan Chicken with Green Beans
A simple and delicious one-pan meal featuring juicy roasted chicken thighs and tender green beans, seasoned with garlic and herbs for a flavorful dinner with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4
Ingredients
4 bone-in, skin-on chicken thighs
1 pound fresh green beans, trimmed
3 tablespoons olive oil, divided
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lemon, cut into wedges
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, combine 2 tablespoons olive oil, minced garlic, dried thyme, dried oregano, smoked paprika, salt, and black pepper. Mix well to create the seasoning mixture.
Place the chicken thighs on a large sheet pan. Rub the seasoning mixture evenly over the chicken thighs, ensuring they are well coated.
In a separate bowl, toss the trimmed green beans with the remaining 1 tablespoon olive oil and a pinch of salt and pepper.
Arrange the green beans around the chicken thighs on the sheet pan in a single layer.
Place the sheet pan in the preheated oven and roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the green beans are tender and slightly caramelized.
Remove the sheet pan from the oven and squeeze fresh lemon juice over the chicken and green beans.
Serve the chicken thighs with the roasted green beans and lemon wedges on the side.