Sheet-Pan Lemon Herb Chicken Thighs with Potatoes & Green Beans

Sheet-pan roasting turns weeknight chicken into an effortless feast, with everything caramelizing together on one tray. Bone-in thighs get a bright lemon-herb glaze while potatoes and green beans soak up the savory drippings.

Serves 4 · 15 min prep · 45 min cook

Estimate for one serving

• 580 cal
• 42g protein
• 32g carbs
• 32g fat
• 5.5g fiber

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Ingredients

• 8 (about 3 lb) bone-in, skin-on chicken thighs
• 1.5 lb baby Yukon gold potatoes, halved
• 12 oz fresh green beans, trimmed
• 1/4 cup olive oil
• 2 lemons
• 5 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 1 tsp dried oregano
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 tbsp honey

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easier cleanup. Pat the chicken thighs very dry with paper towels so the skin crisps.
2. 2In a large bowl whisk together olive oil, juice and zest of 1 lemon, minced garlic, rosemary, thyme, oregano, salt, pepper, red pepper flakes, and honey until emulsified.
3. 3Add the halved potatoes to the bowl and toss well to coat; spread them cut-side down on one half of the sheet pan.
4. 4Add the chicken thighs to the remaining marinade, turning to coat thoroughly, then arrange them skin-side up on the other half of the pan, nestling among the potatoes. Drizzle any leftover marinade over everything.
5. 5Roast for 25 minutes. Meanwhile, toss the trimmed green beans with a drizzle of olive oil and salt.
6. 6After 25 minutes, scatter the green beans the chicken and potatoes, squeeze the second lemon over the pan, and return to the oven for another 15–18 minutes until the chicken skin is deep golden and crispy, potatoes are fork-tender, and green beans are blistered.
7. 7Check that the thickest part of a thigh registers 175°F on an instant-read thermometer; if needed, broil on high for 1–2 minutes to further crisp the skin, watching closely.
8. 8Rest the pan for 5 minutes so juices redistribute. Serve family-style straight from the sheet pan with extra lemon wedges for squeezing.