Lemon Herb Chicken Sheet-Pan

Ingredients

• 2 pieces chicken thighs (bone-in, skin-on)
• 300 g baby potatoes
• 200 g green beans
• 1/2 medium red onion
• 3 cloves garlic
• 1 medium lemon
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley(optional)

Instructions

1. 1

   Preheat oven to 425°F (220°C). Line a sheet pan with parchment or lightly oil it.

2. 2

   Prep (10 minutes): Cut baby potatoes in half. Slice red onion into wedges. Mince garlic. Zest and juice the lemon.

3. 3

   Season: Pat chicken thighs dry. In a bowl, mix olive oil, lemon zest and juice, garlic, oregano, thyme, salt, and pepper. Rub half the mixture under/over the chicken and toss potatoes and onion with the remaining mixture. Arrange on the sheet pan.

4. 4

   Roast (25 minutes total): Roast for 20 minutes, then add green beans to the pan (tossed with a little extra lemon juice if desired). Continue roasting until chicken is browned and cooked through and potatoes are tender, about 5 minutes more.

5. 5

   Finish: Rest chicken 3 minutes, then sprinkle with parsley and serve.