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One-pan lemon herb chicken thighs with roasted baby potatoes and green beans on a sheet pan, crispy golden chicken skin, lemon slices, fresh herbs, rustic kitchen setting
Sarah Mitchell

One-Pan Lemon Herb Chicken and Potatoes

This is the dinner I make when I want a complete meal with almost no cleanup. Everything — the chicken, the potatoes, the vegetables — roasts together on one pan.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 4 bone-in chicken thighs
  • 1.5 pounds baby potatoes, halved
  • 1 cup green beans, trimmed
  • 3 tablespoons olive oil
  • Juice of 2 lemons
  • Zest of 1 lemon
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, oregano, salt, and pepper.
  3. Add the chicken thighs and halved potatoes to the bowl. Toss to coat everything evenly.
  4. Arrange the potatoes in a single layer on a large sheet pan. Nestle the chicken thighs skin-side up on top.
  5. Roast for 30 minutes.
  6. Add the green beans to the pan around the chicken. Return to the oven for another 10-12 minutes until the chicken skin is crispy and golden and the internal temperature reaches 165°F.
  7. Let it rest for 5 minutes, then serve directly from the pan with the pan juices spooned over the top.

Notes

Don't skip the halving of the potatoes — flat sides down means more surface area touching the hot pan, which means crispier potatoes. If the skin isn't crispy enough, broil for 2-3 minutes at the end. This recipe works great with any vegetables — swap green beans for asparagus, Brussels sprouts, or cherry tomatoes.