Sheet-Pan Lemon-Herb Chicken with Roasted Baby Potatoes & Green Beans
Juicy chicken thighs are marinated in a tangy lemon-herb mixture and roasted on a sheet pan alongside baby potatoes and crisp green beans for a complete, flavorful dinner in just 30 minutes.
- 4 pieces boneless, skinless chicken thighs
- 1 pound baby potatoes, halved
- 8 ounces fresh green beans, trimmed
- 3 tbsp olive oil
- 1 whole lemon, zested and juiced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 0.5 tsp black pepper
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Instructions
Preheat oven to 425°F (218°C). Line a large sheet pan with parchment paper.
🌡️ 425°FIn a large bowl, whisk together olive oil, lemon zest and juice, rosemary, thyme, garlic, smoked paprika, salt, and pepper.
⏱️ 2 minutesAdd chicken thighs and halved baby potatoes to the bowl. Toss well to coat. Let marinate for 5 minutes.
⏱️ 5 minutesSpread chicken and potatoes on the prepared sheet pan in a single layer. Roast for 15 minutes.
⏱️ 15 minutes 🌡️ 425°FRemove sheet pan from oven. Add green beans to the pan, tossing them lightly in the pan juices. Return to oven and roast for 7-8 more minutes, until chicken is cooked through and vegetables are tender.
⏱️ 8 minutes 🌡️ 425°FServe hot, garnished with extra fresh herbs if desired.
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Nutrition Information
Per serving. Values are approximate and may vary.
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