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2) Sheet-Pan Lemon Herb Chicken Thighs with Veggies

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 lbs boneless skinless chicken thighs about 6-8 pieces
  • 2 tbsp olive oil
  • 1 lemon zested and juiced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 4 cloves garlic minced
  • 1 lb baby potatoes halved
  • 1 lb green beans trimmed
  • 1 tsp salt
  • 1/2 tsp black pepper

Method
 

  1. Preheat oven to 425°F and line a sheet pan with foil.
  2. In a bowl, whisk oil, lemon zest, lemon juice, oregano, thyme, garlic, salt, and pepper.
  3. Toss chicken in half the marinade. Let sit while you prep veggies.
  4. Toss potatoes and green beans with the remaining marinade on the pan.
  5. Arrange chicken among the veggies.
  6. Roast 20-25 minutes until chicken reaches 165°F and potatoes are tender.
  7. Broil 1-2 minutes if you want a bit more color.
  8. Let rest 5 minutes, then serve with lemon wedges.