Lemon Sheet Pan Dinner
A bright and flavorful lemon sheet pan dinner featuring juicy chicken thighs, tender baby potatoes, and crisp green beans all roasted together for an easy and delicious meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4
Ingredients
1.5 pounds bone-in, skin-on chicken thighs
1 pound baby potatoes, halved
12 ounces fresh green beans, trimmed
3 tablespoons olive oil, divided
1 lemon, zested and juiced
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine 2 tablespoons of olive oil, lemon zest, lemon juice, minced garlic, dried oregano, salt, black pepper, and crushed red pepper flakes. Stir well to create the marinade.
Add the chicken thighs to the marinade and toss to coat evenly. Set aside to marinate while preparing the vegetables.
In another bowl, toss the halved baby potatoes with 1 tablespoon of olive oil and a pinch of salt and pepper.
Arrange the potatoes on a large rimmed sheet pan in a single layer. Place the chicken thighs skin-side up among the potatoes.
Roast in the preheated oven for 20 minutes.
Remove the sheet pan from the oven and add the trimmed green beans around the chicken and potatoes. Drizzle the green beans with a little olive oil and season with salt and pepper.
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 sprinkle fresh chopped parsley over the entire dish.
Serve hot, spooning any pan juices over the chicken and vegetables.