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Sheet Pan Lemon Garlic Chicken with Roasted Potatoes and Green Beans
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Baking sheet
  • Large mixing bowl
  • Knife

Ingredients
  

  • 4 boneless skinless chicken thighs
  • 1.5 pounds baby potatoes, halved
  • 12 ounces fresh green beans, trimmed
  • 3 tablespoons olive oil
  • 4 garlic cloves, minced
  • Juice of 1 lemon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • Lemon slices and chopped parsley for serving

Instructions
 

  • Preheat the oven to 425 degrees and line a large baking sheet with parchment paper or foil.
  • In a large bowl, whisk together the olive oil, minced garlic, lemon juice, salt, pepper, and oregano.
  • Add the chicken thighs and halved potatoes to the bowl. Toss until everything is coated.
  • Spread the chicken and potatoes in a single layer on the prepared baking sheet. Place the pan in the oven and roast for 20 minutes.
  • Remove the pan from the oven and add the green beans around the chicken and potatoes. Return the pan to the oven.
  • Roast for another 15 to 20 minutes until the chicken reaches 165 degrees and the potatoes are golden.
  • Remove from the oven and top with lemon slices and chopped parsley before serving.

Notes

For best results, cut the potatoes into even halves so they cook at the same rate as the chicken. If your green beans are thick, add them at the start with the potatoes. Leftovers reheat well in a 350-degree oven for 10 minutes to keep the potatoes crisp.
Course: Main Course
Cuisine: American
Equipment: Baking sheet, Large mixing bowl, Knife