Sheet Pan Lemon Garlic Chicken Thighs and Potatoes

Crisp-skinned chicken thighs roasted with lemony garlic potatoes and green beans on a single sheet pan. Serves 4.

Naturally gluten-freeDairy-freeHigh-proteinPaleoMediterraneanBudget-friendlyNo added sugar

Allergens: none of the major food allergens in the ingredients as written. Check package labels, which can change.

  • Prep 15 min
  • Cook 40 min
  • Total 55 min
  • Yield 4 servings
  • Level Easy

Updated

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Sheet pan lemon garlic chicken thighs with potatoes and green beans

The chicken drippings run into the potatoes as everything roasts, so the potatoes come out golden and full of lemon and garlic flavor.

Green beans go on for the last 15 minutes, so dinner is one pan from start to finish.

Instructions

  1. Heat the oven. Heat the oven to 425°F.
  2. Toss. Toss the potatoes with 1 tablespoon oil, half the garlic and 1/2 teaspoon salt. Rub the chicken with the remaining oil, garlic, lemon zest, oregano, salt and pepper.
  3. Roast. Spread the potatoes on a large rimmed baking sheet, nestle the chicken in skin side up with the lemon slices, and roast 25 minutes.
  4. Add the beans. Scatter the green beans around the chicken and roast 12 to 15 minutes more, until the skin is crisp and the chicken reaches at least 165°F.
  5. Serve. Sprinkle with parsley and squeeze the roasted lemon slices over the top.

Nutrition per serving (estimated)

790Calories
36 gCarbohydrates
6 gFiber
30 gNet carbs
46 gProtein
51 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.

Naturally gluten-freeDairy-freeHigh-proteinPaleoMediterraneanBudget-friendlyNo added sugar

Tips

  • Leave space between the pieces so the skin crisps.
  • Boneless thighs take about 20 minutes total; add the beans after 8 minutes.

Having trouble? See why chicken turns out dry in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Storage and leftovers

Freezer-friendly

Refrigerate up to 4 days, or freeze the chicken up to 3 months. Reheat on a sheet pan in a 400°F oven for 12 to 15 minutes so the skin crisps again.

Questions about this recipe

Can I use chicken breasts?
Yes, bone-in breasts take about the same time; boneless breasts are best added 15 minutes in.
Is this recipe gluten-free?
Yes, as written.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Chardonnay or Pinot Noir. Wine pairing guide

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