Get ready to transform your weeknight dinner routine with the most mouthwatering, hassle-free meal you'll ever create! Imagine perfectly crispy chicken thighs, golden roasted potatoes, and tender green beans, all infused with bright, zesty lemon flavor - and the best part? Only ONE pan to clean up afterward! This Sheet Pan Lemon Chicken is about to become your new go-to recipe that will have your family begging for seconds and your taste buds dancing with delight.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 lemons, sliced
- 1 tablespoon olive oil
- 2 teaspoons garlic powder
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 pound baby potatoes, halved
- 1 cup green beans
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help to achieve a crispy skin on the chicken thighs and roast the vegetables perfectly.
- In a large mixing bowl, combine the chicken thighs, olive oil, garlic powder, dried thyme, salt, and pepper. Ensure the chicken is well coated with the mixture. Allow it to marinate for about 10 minutes while you prepare the vegetables.
- Wash the baby potatoes thoroughly and cut them in half. Place them in the same bowl as the chicken, tossing them to coat with the remaining seasoning mixture.
- On a large sheet pan, arrange the marinated chicken thighs in the center, skin-side up. Scatter the halved baby potatoes around the chicken.
- Slice the lemons into thin rounds. Place the lemon slices on top of the chicken thighs, ensuring they are evenly distributed. This will infuse the chicken with a bright, zesty flavor as it cooks.
- Trim the ends of the green beans and add them to the sheet pan. Drizzle a little olive oil over the green beans and season with salt and pepper. Toss them lightly to ensure they are coated.
- Place the sheet pan in the preheated oven and bake for 35-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The potatoes should be tender and golden brown, and the green beans should be crisp-tender.
- Once cooked, remove the sheet pan from the oven and let it rest for about 5 minutes. This allows the juices to redistribute in the chicken.
- Serve the lemon chicken with the roasted potatoes and green beans, garnished with any remaining lemon slices if desired. Enjoy your delicious and easy sheet pan meal!
Tips
- Choose bone-in, skin-on chicken thighs for maximum flavor and juiciness. The skin will get beautifully crisp at the high roasting temperature.
- Don't skip marinating, even if it's just for 10 minutes. This helps the seasonings penetrate the meat and creates more depth of flavor.
- Cut potatoes to similar sizes to ensure even cooking. Halved baby potatoes work perfectly for this recipe.
- Use fresh lemons for the best flavor - the roasting will caramelize their edges and infuse the entire dish with bright citrus notes.
- Check the chicken's internal temperature with a meat thermometer. It should reach 165°F (74°C) for safe consumption.
- Let the dish rest for 5 minutes after cooking to allow juices to redistribute, ensuring maximum tenderness.
- For extra crispy vegetables, spread them in a single layer and avoid overcrowding the sheet pan.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 22g
Protein: 28g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 140mg
