A simple and delicious one-pan meal featuring juicy roasted chicken thighs and tender green beans, seasoned with garlic and herbs for a perfect weeknight dinner.
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 rosemary
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 lemon, cut into wedges
Preheat the oven to 425°F (220°C).
In a small bowl, combine 2 tablespoons olive oil, minced garlic, dried thyme, dried rosemary, paprika, salt, and black pepper to create the seasoning mixture.
Place the chicken thighs on a large sheet pan. Rub the seasoning mixture evenly over the chicken thighs, making sure to coat under the skin as well.
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.
Roast in the preheated oven 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 let the chicken rest for 5 minutes.
Serve the chicken thighs and green beans with lemon wedges on the side for squeezing over.