Description
A simple and flavorful sheet pan dinner featuring tender chicken thighs, roasted potatoes, and crisp green beans seasoned with lemon and garlic.
Ingredients
- 4 boneless, skinless chicken thighs
- 1 pound baby potatoes, halved or quartered
- 1/2 pound green beans, trimmed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 lemon, half juiced, half sliced
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the potatoes with 1 tablespoon of olive oil, half of the minced garlic, oregano, salt, and pepper. Spread them in a single layer on a baking sheet.
- Roast the potatoes for 20 minutes.
- While the potatoes are roasting, toss the chicken thighs and green beans with the remaining 1 tablespoon of olive oil, the rest of the minced garlic, lemon juice, salt, and pepper.
- Add the seasoned chicken thighs and green beans to the baking sheet with the potatoes. Arrange them in a single layer.
- Place lemon slices over the chicken.
- Return the baking sheet to the oven and bake for another 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned.
Notes
- For crispier potatoes, ensure they are in a single layer and not overcrowded on the baking sheet.
- You can add other vegetables like broccoli or bell peppers.
- Adjust the amount of garlic and lemon to your preference.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Sheet Pan Roasting
- Cuisine: American