Community recipe
Cozy One-Pan Lemon Garlic Chicken
Crisp-edged roasted potatoes, juicy lemon-garlic chicken thighs, and tender green beans come together on one sheet pan for a bright, comforting Mediterranean-inspired weeknight dinner.
- Serves
- 4
- Prep
- 15 min
- Cook
- 40 min
- Difficulty
- easy
Get ready
Ingredients
- 350 g green beans, trimmed
- 1 lemon, zested, then cut into thin slices
- 1 tsp dried oregano
- 4 garlic cloves, finely grated or minced
- 900 g chicken thighs, bone-in, skin-on, patted dry
- 0.5 tsp black pepper, freshly ground
- 1.25 tsp kosher salt
- 2.5 tbsp olive oils
- 700 g baby potatoes, halved or quartered into 1-inch pieces
Make it
Instructions
- 01
Heat the oven
Position a rack in the center of the oven and heat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper if desired for easier cleanup.
- 02
Start the potatoes
On the sheet pan, toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them in a single layer, cut side down where possible. Roast until they are beginning to brown.
- 03
Add the lemon-garlic chicken
Carefully remove the hot pan. Push the potatoes toward the edges. Add the chicken thighs, skin side up. Rub the chicken with the remaining 1 tablespoon olive oil, garlic, oregano, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Scatter the lemon slices around the chicken and potatoes. Return the pan to the oven and roast until the chicken is nearly cooked through.
- 04
Finish with green beans
Remove the pan and add the green beans. Toss the beans with 1/2 tablespoon olive oil and 1/4 teaspoon salt, then spread them in an even layer. Roast until the beans are tender with lightly blistered spots and the thickest part of the chicken reaches 165°F (74°C).
- 05
Rest and serve
Let the chicken rest on the pan for 5 minutes. Divide the chicken, potatoes, green beans, and roasted lemon slices among four plates. Spoon any pan juices over the chicken before serving.
