Description
Juicy roasted chicken thighs, tender Yukon Gold potatoes, and blistered green beans tossed in a bright garlic-lemon herb marinade and baked on a single sheet pan.
Ingredients
1.5 lbs boneless, skinless chicken thighs
1 lb baby Yukon Gold potatoes, quartered into 3/4-inch pieces
8 oz fresh green beans, trimmed
1 medium red onion, cut into 1/2-inch wedges
1/4 cup extra virgin olive oil
3 tbsp freshly squeezed lemon juice
1 tbsp grated lemon zest
4 cloves garlic, finely minced
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves
1 tsp dried oregano
1 1/4 tsp kosher salt, divided
1/2 tsp freshly cracked black pepper
1 fresh lemon, cut into thin wheels
2 tbsp fresh Italian flat-leaf parsley, chopped
Instructions
Preheat oven to 400°F (205°C) with an oven rack positioned in the center. Lightly grease an 18×13-inch rimmed baking sheet.
In a small bowl, whisk olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, thyme, oregano, kosher salt, and black pepper until emulsified.
Place quartered potatoes and red onion wedges in a large bowl. Drizzle with 2 tablespoons of the marinade and toss to coat. Arrange in a single layer on the sheet pan and roast for 12 minutes.
Toss chicken thighs in the remaining marinade. Remove the baking sheet from the oven, nestle chicken thighs between potatoes, and return to roast for 13 minutes.
Add trimmed green beans and lemon wheels to open spaces on the pan, tossing beans lightly in pan juices. Roast for a final 10 minutes until chicken registers 165°F (74°C) on an instant-read thermometer.
Rest for 5 minutes on the counter, garnish with chopped fresh parsley, and serve.
Notes
Food Safety: Always verify chicken internal temperature reaches at least 165°F (74°C) measured in the thickest portion of meat. Store leftovers refrigerated in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner Recipes
- Method: Roast
- Cuisine: American / Mediterranean