yellowblissroad.com
Roasted Chicken Thighs & Potatoes Sheet Pan
This Sheet Pan Chicken and Potatoes is a complete one-pan dinner with crispy roasted chicken thighs, tender potatoes, and green beans tossed in a bright lemon herb seasoning. Easy enough for weeknights and flavorful enough to make on repeat.
Prep
15 min
Cook
40 min
Total
1h 5m
Serves
6
Instructions
- 01
Preheat oven to 425°F. Line a large, rimmed baking sheet with foil.
- 02
In a small mixing bowl, whisk together 1/3 cup olive oil, lemon juice, lemon zest, rosemary, oregano, garlic powder, salt, and pepper.
- 03
Pat chicken dry with paper towels and trim any excess fat. Arrange chicken and potatoes on the prepared baking sheet. Pour the olive oil mixture over the chicken and potatoes and gently toss with your hands to coat.
- 04
Tuck garlic cloves, lemon slices, and onion chunks around the chicken. Spread everything in a single layer.
- 05
Roast in the preheated oven for 20 minutes.
- 06
While the chicken is roasting, toss the trimmed green beans with 1 tablespoon olive oil and season with salt and pepper.
- 07
Add the green beans to the pan. Roast for an additional 15 to 20 minutes, or until the chicken reaches 165°F on a meat thermometer inserted into the thickest part (without touching bone) and the potatoes are fork-tender.
- 08
Remove from the oven and let rest for 5 to 10 minutes before serving. Tent loosely with foil to keep warm if needed.
- 09
Garnish with fresh minced parsley and lemon slices, if desired.
Nutrition
per serving · 1 serving
- Calories
- 584
- Protein
- 41g
- Carbs
- 39g
- Fat
- 30g
- Fiber
- 7g
- Sugar
- 5g
- Sat. fat
- 7g
- Sodium
- 885mg
- Cholesterol
- 117mg
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