Name: Sheet-Pan Lemon Herb Chicken and Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 pounds baby potatoes, halved; 3 tablespoons olive oil, divided; 1 teaspoon kosher salt, divided; 1/2 teaspoon black pepper; 6 bone-in, skin-on chicken thighs (about 2 1/2 pounds); 4 cloves garlic, minced; 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried); 1 teaspoon dried oregano; 1 lemon, zested and cut into wedges; 8 ounces green beans, trimmed; 2 tablespoons chopped fresh parsley

Instructions

Heat the oven to 425°F and set a rack in the middle position.
On a large rimmed baking sheet, toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and the pepper. Spread them out in a single layer.
In a bowl, stir together the remaining 2 tablespoons olive oil, garlic, rosemary, oregano, lemon zest, and remaining 1/2 teaspoon salt. Rub the mixture all over the chicken thighs.
Nestle the chicken skin side up among the potatoes. Roast for 20 minutes.
Scatter the green beans and lemon wedges around the chicken. Roast 12 to 15 minutes more, until the chicken reaches 165°F in the thickest part and the potatoes are tender.
Squeeze the roasted lemon wedges over everything, sprinkle with parsley, and serve.

Sheet-Pan Lemon Herb Chicken and Vegetables

Good to know before you start