One-Pan Lemon Herb Chicken with Potatoes
A complete Mediterranean-inspired dinner with juicy chicken thighs, crispy roasted potatoes, and fresh herbs all cooked together on one pan. Simple seasonings make this appealing to the whole family.
Time Breakdown
Ingredients (6 servings)
- 2 1/2 poundsbone-in chicken thighsskin-on
- 2 poundsbaby potatoeshalved
- 1 poundgreen beanstrimmed
- 2 largelemonjuiced and zested
- 1/4 cupolive oil
- 4 clovesgarlic clovesminced
- 1 tablespoondried oregano
- 1 teaspoondried thyme
- 1 1/2 teaspoonssalt
- 1/2 teaspoonblack pepper
- 2 tablespoonsfresh parsleychopped, for garnish
Instructions
- 1
Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
3min - 2
In a large bowl, toss halved potatoes with 2 tablespoons olive oil, half the garlic, oregano, thyme, 1/2 teaspoon salt, and pepper.
3min - 3
Spread seasoned potatoes on the prepared sheet pan and bake for 15 minutes.
15min - 4
Meanwhile, season chicken thighs with remaining salt and pepper. In a small bowl, mix remaining olive oil, garlic, lemon zest, and half the lemon juice.
4min - 5
Remove pan from oven. Add chicken thighs to the center and green beans around the edges. Brush chicken with the lemon-herb mixture.
3min - 6
Return to oven and bake for 20-25 minutes until chicken reaches 165°F and vegetables are tender.
25min - 7
Remove from oven and drizzle with remaining lemon juice. Garnish with fresh parsley and serve.
2min
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