Dinner · Chicken & Meat

Sheet-Pan Lemon Chicken

Crisp-edged chicken, potatoes, and green beans in one dependable pan.

Ingredients

• 1½ pounds baby potatoes, halved
• 2 tablespoons olive oil, divided
• 1 teaspoon kosher salt, divided
• 4 boneless chicken thighs
• 1 lemon, zested and sliced
• 2 garlic cloves, grated
• 1 teaspoon dried oregano
• 12 ounces green beans, trimmed

Directions

1. Heat oven to 425°F. Toss potatoes with 1 tablespoon oil and half the salt on a sheet pan. Roast 15 minutes.
2. Rub chicken with remaining oil, lemon zest, garlic, oregano, and remaining salt. Add chicken and lemon slices to the pan; roast 15 minutes.
3. Toss green beans into the pan and roast 5–8 minutes more, until chicken reaches 165°F and beans are tender-crisp.

Food safety: Use an instant-read thermometer in the thickest part of the chicken before serving.