Sheet Pan Lemon Chicken
Roasted chicken thighs, potatoes, and green beans with bright lemon and garlic.
Submitted by Nina Calder
Prep
15 mins
Cook
35 mins
Total
50 mins
Servings
4
Steps
- 1
Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
- 2
Toss the potatoes with 1 1/2 tablespoons olive oil, half the garlic, half the lemon juice, salt, pepper, and oregano.
- 3
Spread potatoes on the sheet pan and roast for 15 minutes.
- 4
Meanwhile, rub chicken thighs with remaining olive oil, garlic, lemon zest, and a pinch more salt and pepper.
- 5
Remove the pan, add chicken thighs and green beans, then return to the oven.
- 6
Roast for 20 more minutes until the chicken reaches 165°F and the potatoes are tender.
- 7
Finish with the remaining lemon juice and serve hot.
Make it fancy
Kick it up a notch
Optional moves for when you want to impress.
- Add a few torn olives and thin shallot slices to the pan for a briny edge.
- Scatter crumbled feta and chopped dill over everything right before serving.
- Swap oregano for za’atar and finish with thick yogurt on the side.
- Slide the pan under the broiler for 2 minutes at the end to deepen the color on the chicken skin.
- Top with toasted panko, lemon zest, and salt to taste for a crunchy finish.