Sheet-Pan Lemon Herb Chicken & Veggies

4 servings | Prep: 15 min | Cook: 40 min | Total: 55 min

Sheet-Pan Lemon Herb Chicken & Veggies image

Weeknight-friendly chicken thighs with potatoes, carrots, and green beans, roasted with lemon, garlic, and herbs.

Ingredients

  • 6 bone-in, skin-on chicken thighs
  • 1 lb baby potatoes, halved
  • 3 carrots, cut into batons
  • 8 oz green beans, trimmed
  • 3 tbsp olive oil
  • 1 lemon (zest + juice)
  • 4 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • ½ tsp black pepper

Instructions

  1. Heat oven to 425°F (220°C). Line a sheet pan with parchment.
  2. Toss potatoes, carrots, and green beans with half the oil, half the salt, pepper, and half the herbs. Spread out.
  3. Pat chicken dry; rub with remaining oil, lemon zest, garlic, herbs, salt, pepper.
  4. Nestle chicken over veggies; roast 35–40 min, until thighs reach 175°F and skin is crisp.
  5. Squeeze lemon juice over all, toss veggies, rest 5 min, serve.

AI Twist

Swap half the oil for 2 tbsp Greek yogurt + 1 tsp honey for a tangy lacquer; add ½ tsp smoked paprika for depth.

Nutrition

Estimated values per serving.