Sheet‑Pan Lemon Garlic Chicken

Makes 6 thighs · 1½ per serving

Steps

1. Step 1

   Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment for easy cleanup.

2. Step 2

   In a large bowl, toss the halved baby potatoes with olive oil, salt, pepper, and half of the minced garlic. Spread them in a single layer on the prepared sheet, skin side down.

   • 1 ½ lbbaby potatoes, halved
   • 1 tbspolive oil
   • ¼ tspsalt
   • ¼ tspfreshly ground black pepper
   • 4 clovesminced garlic

3. Step 3

   Roast the potatoes for 10 minutes, then remove the pan and push the potatoes to one side. Add the chicken thighs, skin side up, to the empty space; drizzle with the remaining olive oil and season with the remaining salt, pepper, oregano, lemon zest, and the rest of the minced garlic.

   • 8 thighsbone‑in, skin‑on chicken thighs
   • 2 tbspolive oil
   • ¾ tspsalt
   • ½ tspfreshly ground black pepper
   • 1 tspdried oregano
   • 1 tsplemon zest
   • 4 clovesminced garlic

4. Step 4

   Scatter the trimmed green beans around the chicken, drizzle with a splash of lemon juice, and toss gently to coat. Return the pan to the oven and roast for 20‑25 minutes, until the chicken reaches an internal temperature of 165°F (74°C), the skin is crisp, and the potatoes are golden and fork‑tender.

   • 12 ozgreen beans, trimmed
   • 3 tbspfresh lemon juice

5. Step 5

   While the chicken finishes, whisk together the remaining lemon juice, olive oil, and a pinch of salt to create a quick drizzle sauce. Once the pan is out, drizzle the sauce over the chicken and vegetables, then sprinkle with chopped parsley for freshness.

   • 1 tbspfresh lemon juice
   • 1 tspolive oil
   • ¾ tspsalt
   • 2 tbspfresh parsley, chopped