Roasted Chicken Thighs & Potatoes Sheet Pan
This Sheet Pan Chicken and Potatoes recipe is an easy dinner with perfectly seasoned and roasted chicken thighs, potatoes and green beans.
Servings: 6 people
Ingredients
- 6 bone-in skin on chicken thighs (3 pounds)
- 2 pounds yukon gold potatoes or new potatoes cut into bite-sized chunks
- 1/3 cup olive oil
- 1 lemon zested and juiced
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 lemon sliced
- 8-10 cloves garlic peeled
- 1 small onion cut into chunks
- 1 pound green beans trimmed
- 1 tablespoon olive oil
- Salt and pepper
Instructions
- Preheat oven to 425 degrees. Line a large, rimmed baking sheet with foil.
- In a small mixing bowl, whisk together olive oil, lemon juice, lemon zest, rosemary, oregano, garlic powder, salt and pepper.
- Pat chicken dry and trim any excess fat. Arrange chicken and potatoes on the prepared baking sheet. Pour the olive oil mixture over the chicken and potatoes and gently toss with your hands to coat.
- Tuck garlic cloves, lemon slices and onions around the chicken.
- Roast in the preheated oven for 20 minutes.
- While the chicken is in the oven, wash the green beans and trim the ends off. Toss with a tablespoon of olive oil and season with salt and pepper.
- Add the green beans to the pan and roast for an additional 15-20 minutes or until juices are clear or a meat thermometer reads 160-165 degrees in the thickest part of the chicken. Vegetables and potatoes should be tender. *Note - depending on the size of your chicken thighs, it could take longer.
- Remove from the oven and let rest for 5-10 minutes before serving. Tent with foil to keep warm if desired.
- Garnish with fresh minced parsley and lemon slices, if desired.
Notes
- If you don't have a sheet pan available, a 13x9 baking dish will work.
- Double this recipe on two sheet pans. Make sure to adjust your oven racks and use the convect function if you have it.
- Save leftovers in an airtight container for up to 4-5 days. You can freeze this meal for up to 3 months. Thaw overnight in the fridge and heat in the oven or microwave.
- This recipe is perfect for meal planning and enjoying lunches for the week.
Nutrition
Calories: 584kcal | Carbohydrates: 39g | Protein: 41g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 117mg | Sodium: 885mg | Potassium: 1482mg | Fiber: 7g | Sugar: 5g | Vitamin A: 532IU | Vitamin C: 61mg | Calcium: 104mg | Iron: 4mg
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