Sheet Pan Lemon Herb Chicken
This easy Sheet Pan Lemon Herb Chicken and Potatoes recipe brings together succulent chicken thighs, tender baby potatoes, and crisp green beans, all roasted on one pan with aromatic rosemary and bright lemon. It's a perfect balanced meal for busy weeknights, offering maximum flavor with minimal cleanup.
Ingredients
- 1.5 lb boneless skinless chicken thighs cut into 1.5-inch pieces
- 1.5 lb baby potatoes halved
- 0.5 lb green beans trimmed
- 3 Tbsp olive oil
- 2 cloves garlic minced
- 1 tsp dried rosemary or 1 tablespoon fresh
- 0.5 tsp dried thyme optional
- 0.5 tsp salt
- 0.25 tsp black pepper freshly ground
- 1 medium lemon half juiced
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine chicken thighs, baby potatoes, green beans, olive oil, minced garlic, rosemary, thyme, salt, and pepper. Squeeze half of the lemon juice over the mixture and toss until everything is evenly coated.
- Spread the chicken and vegetables in a single layer on the prepared baking sheet. Arrange the lemon slices among the ingredients.
- Roast for 25-30 minutes, or until chicken is cooked through (internal temperature 165°F/74°C) and potatoes are tender and lightly browned. For crispier skin, you can broil for the last 2-3 minutes, watching carefully.
- Serve immediately, garnished with fresh parsley if desired.
Notes
For extra crispiness, ensure vegetables are in a single layer on the baking sheet. You can swap green beans for other quick-cooking vegetables like asparagus, broccoli florets, or bell peppers. For an extra touch of flavor, sprinkle with grated Parmesan cheese during the last 5 minutes of roasting.