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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.

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

Instructions

  1. Preheat oven to 425°F and line a large sheet pan with parchment paper.
  2. In a large bowl, whisk together olive oil, garlic, lemon zest, lemon juice, oregano, thyme, salt, and pepper.
  3. Add chicken thighs, potatoes, and green beans to the bowl and toss until everything is evenly coated.
  4. Arrange chicken in the center of the sheet pan with potatoes and green beans spread around it.
  5. Roast for 25-30 minutes, until chicken reaches 165°F internally and potatoes are fork-tender.
  6. Let rest 5 minutes, sprinkle with fresh parsley, and serve.