Sheet-Pan Lemon Herb Chicken Thighs with Baby Potatoes & Green Beans
Boneless chicken thighs roast alongside baby potatoes and green beans in a bright garlic-lemon marinade, all on one sheet pan.
Some nights call for a dinner that practically makes itself, and this sheet-pan chicken is exactly that. Boneless, skinless thighs soak briefly in a garlic-lemon marinade before roasting alongside baby potatoes and green beans, so everything lands on the table with a single pan to wash.
We leaned on fresh herbs, citrus, and garlic to do the flavor work instead of a heavy hand with the salt shaker, which fits neatly into a DASH-style way of eating. The potatoes and green beans bring fiber and potassium to round out the plate, making this a straightforward, lower-sodium option worth keeping in a heart-healthy or blood-pressure-conscious rotation.
Leftovers reheat beautifully, so it's worth doubling the batch for an easy lunch the next day.
Ingredients
- 4 boneless, skinless chicken thighs (about 1.5 lb total) — trimmed of excess fat
- 1 lb baby potatoes — halved
- 12 oz green beans — trimmed
- 3 tbsp olive oil
- 3 cloves garlic — minced
- 1 lemon — zested and juiced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley — chopped, for garnish
These ingredients are standard at most North American supermarkets.
Instructions
- 1Preheat oven to 425°F and line a large sheet pan with parchment paper.
- 2In a large bowl, whisk together olive oil, garlic, lemon zest, lemon juice, oregano, thyme, salt, and pepper.
- 3Add chicken thighs, potatoes, and green beans to the bowl and toss until everything is evenly coated.
- 4Arrange chicken in the center of the sheet pan with potatoes and green beans spread around it.
- 5Roast for 25-30 minutes, until chicken reaches 165°F internally and potatoes are fork-tender.
- 6Let rest 5 minutes, sprinkle with fresh parsley, and serve.