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Sheet Pan Lemon Herb Chicken with Potatoes and Green Beans — Soiree
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Sheet Pan Lemon Herb Chicken with Potatoes and Green Beans
by
jonramos
· 8/26/2026
Cook: 50 min
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4.7 (3 ratings)
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Ingredients
8 bone-in, skin-on chicken thighs (or 4 breasts)
1½ lb (680 g) baby potatoes, halved
1 lb (450 g) green beans, trimmed
3 tbsp olive oil
4 clove garlic, minced
Zest and juice of 1 lemon
1 tbsp fresh rosemary, chopped (or 1 tsp dried)
1 tbsp fresh thyme, chopped (or 1 tsp dried)
1 tsp paprika
Salt and black pepper, to taste
Lemon slices, for roasting (optional)
Steps
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment or foil.
Whisk together the olive oil, garlic, lemon zest and juice, rosemary, thyme, paprika, salt, and pepper.
Toss the potatoes in half the mixture, spread on the sheet pan, and roast 15 minutes.
Toss the chicken thighs in the remaining mixture.
Push the potatoes to one side, add the chicken skin-side up, and tuck lemon slices around it if using.
Roast 20 minutes.
Add the green beans to the pan and toss lightly through the pan juices.
Roast another 10–15 minutes, until the chicken reaches 165°F (74°C) internally and the vegetables are tender.
Rest 5 minutes before serving.
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