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–+ servings
Bella

Lemon Herb Sheet Pan Chicken: A Simple, Delicious Recipe!

A simple and delicious recipe for Lemon Herb Sheet Pan Chicken, featuring marinated chicken thighs, baby potatoes, and green beans, all roasted to perfection.
Print Recipe
Prep Time 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 bone-in skin-on chicken thighs
  • 1 pound baby potatoes halved
  • 1 cup green beans trimmed
  • 1 lemon zested and juiced
  • 3 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Fresh parsley chopped (for garnish)

Method
 

  1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, combine the lemon zest, lemon juice, olive oil, minced garlic, oregano, thyme, salt, and black pepper. Whisk until well combined.
  3. Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Let them marinate for at least 15 minutes (or up to 2 hours in the refrigerator for more flavor).
  4. In another bowl, toss the halved baby potatoes with a drizzle of olive oil, salt, and pepper until evenly coated.
  5. Arrange the marinated chicken thighs on one side of the prepared baking sheet and the seasoned potatoes on the other side.
  6. Roast in the preheated oven for 25 minutes. After 25 minutes, add the green beans to the baking sheet and toss everything gently to combine.
  7. Return to the oven and roast for an additional 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are tender.
  8. Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 19gCholesterol: 120mgSodium: 800mgFiber: 4gSugar: 2g

Notes

  • For a spicier kick, add red pepper flakes to the marinade.
  • Substitute the green beans with asparagus or broccoli for a different vegetable option.

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