Lemon Sheet Pan Dinner
A simple and flavorful lemon sheet pan dinner featuring juicy chicken thighs, tender baby potatoes, and crisp green beans, all roasted together with fresh lemon and herbs for a quick and easy meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4
Ingredients
4 bone-in, skin-on chicken thighs
1 pound baby potatoes, halved
12 ounces fresh green beans, trimmed
2 tablespoons olive oil
1 lemon, zested and juiced
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon black pepper
Fresh parsley, chopped, for garnish
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine olive oil, lemon zest, lemon juice, minced garlic, dried oregano, dried thyme, kosher salt, and black pepper. Stir to mix well.
Add the chicken thighs to the bowl and toss to coat evenly with the marinade.
Place the halved baby potatoes on a large sheet pan. Drizzle with half of the remaining marinade and toss to coat.
Arrange the chicken thighs skin-side up on the sheet pan among the potatoes.
Roast in the preheated oven for 20 minutes.
Remove the sheet pan from the oven and add the green beans, drizzling them with the remaining marinade and tossing gently to coat.
Return the sheet pan to the oven and roast for an additional 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
Remove from the oven and let rest for 5 minutes.
Garnish with freshly chopped parsley before serving.