Lemon Herb Chicken, Potatoes & Green Beans
From The Kitchen · Sheet Pan Suppers · one pan, hands-off
Lemon, garlic and a tangle of fresh rosemary and thyme — the potatoes go in first for a head start, the chicken next, and the green beans last so everything finishes together, golden and hands-off.
- Protein
- Bone-in chicken thighs
- Vegetables
- Baby potatoes, green beans
- Seasoning
- Lemon, garlic, rosemary & thyme
- Oven
- 425°F
Scaled from the original recipe — sizing up or down is proportional, so taste and adjust the salt, acid & spice.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 1 3/4 lb)
- 1 lb baby potatoes, halved
- 12 oz green beans, trimmed
- 3 tbsp olive oil
- 1 lemon — half zested and juiced, half cut into wedges
- 3 garlic cloves, minced
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 1 tsp salt
- 1/2 tsp black pepper
I keep a generous hand with the olive oil — especially on the vegetables, where it helps them roast up golden rather than steam. The amounts here are a starting point; pour to your taste.
Method
- Heat the oven to 425°F and line a large sheet pan with parchment.
- Whisk the olive oil, lemon zest and juice, garlic, rosemary, thyme, salt and pepper in a small bowl.
- Toss the potatoes with a third of the oil mixture and spread cut-side down on one half of the pan. Roast 15 minutes to give them a head start.
- Coat the chicken in half of what’s left. Pull the pan out, nudge the potatoes over, and lay the chicken skin-side up. Roast 20 minutes.
- Toss the green beans in the last of the oil mixture and tuck them around the chicken. Roast a final 12–15 minutes, until the chicken reaches 165°F and the potatoes are golden and tender.
- Squeeze a lemon wedge over the pan, rest 5 minutes, and serve.
Gina’s tip
Give everything room — a crowded pan steams instead of roasts. If it’s tight, use two pans. It’s worth it.
Cook once, eat twice
This keeps and reheats beautifully — make a pan tonight and tomorrow’s lunch is handled. Warm a scoop of brown rice, farro or quinoa in the center of the pan to stretch it into a fuller meal.
Everything on one pan means the oven does the work while you set the table. That’s a real dinner and a quiet evening, both.
One pan, one dinner, almost no dishes. Enjoy your evening.
— Gina