Sheet-Pan Lemon Herb Roasted Chicken Thighs

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 lb)
• 1 lb baby potatoes, halved
• 8 oz green beans, trimmed
• 3 tbsp olive oil, divided
• 4 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 tbsp dried oregano
• 1 tsp smoked paprika
• 1 1/2 tsp salt, divided
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped, for serving

Instructions

1. Set an oven rack in the middle position and preheat the oven to 425F. Line a large rimmed sheet pan (about 18x13 inches) with foil for easy cleanup.
2. Pat the chicken thighs completely dry with paper towels; dry skin is the secret to crisping in the oven.
3. In a small bowl, mix 2 tablespoons olive oil, the minced garlic, lemon zest, half the lemon juice, oregano, smoked paprika, 1 teaspoon salt, and the pepper.
4. Rub this mixture all over the chicken thighs, getting some under the skin if you can, then set the thighs skin-side up on one side of the sheet pan.
5. In the same bowl, toss the halved potatoes with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt, then scatter them on the other side of the pan.
6. Roast for 20 minutes, then remove the pan and add the green beans to the empty space on the pan, tossing them lightly in any oil that has pooled.
7. Return the pan to the oven and roast another 18 to 20 minutes, until a meat thermometer inserted into the thickest thigh (not touching bone) reads 165F and the skin is deep golden brown.
8. If the skin is not yet crisp once the chicken hits temperature, switch the oven to broil for 2 to 3 minutes, watching closely so it does not burn.
9. Pierce a potato with a fork to confirm it is fork-tender all the way through; if not, tent the chicken with foil and give the potatoes 5 more minutes.
10. Let the chicken rest on the pan for 5 minutes, then drizzle everything with the remaining lemon juice and scatter parsley over the top before serving.

Tips

Why You'll Love This

• One pan, minimal cleanup
• Crispy skin without frying
• Complete dinner with protein and vegetables built in

Nutrition

Nutrition values are estimated per serving based on the ingredients used.