Imagine a dinner that's not just a meal, but a culinary adventure – crispy golden chicken, perfectly roasted potatoes, and vibrant green beans, all infused with the bright, zesty essence of fresh lemons. This Sheet Pan Lemon Chicken is your ticket to a restaurant-quality dinner that's incredibly easy to prepare, requiring minimal cleanup and maximum flavor. Whether you're a busy home cook or a culinary enthusiast, this Mediterranean-inspired dish promises to transform your weeknight dinner from ordinary to extraordinary!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 lemons (sliced)
- 1 lb baby potatoes
- 1 cup green beans
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp dried rosemary
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed sheet pan with parchment paper or lightly grease with cooking spray to prevent sticking.
- Wash and quarter the baby potatoes into roughly 1-inch pieces. Trim the ends of the green beans and ensure they are clean.
- Pat the chicken thighs dry with paper towels. This helps achieve crispy skin during roasting.
- In a small bowl, mix olive oil, dried rosemary, salt, and black pepper to create a seasoning blend.
- Arrange the quartered potatoes and green beans on the sheet pan, spreading them evenly. Drizzle half of the olive oil mixture over the vegetables.
- Place the chicken thighs on top of the vegetables. Brush the remaining olive oil mixture over the chicken, ensuring even coverage.
- Slice lemons thinly and distribute the slices around the chicken and vegetables. The lemon slices will infuse flavor and provide a bright, citrusy aroma.
- Roast in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown and crispy.
- Remove from the oven and let the sheet pan rest for 5 minutes. This allows the juices to redistribute, ensuring moist chicken.
- Serve hot, garnishing with fresh herbs like parsley or additional lemon wedges if desired. Each serving should include a chicken thigh, roasted potatoes, and green beans.
Tips
- Pat the chicken thighs completely dry before seasoning to ensure the crispiest skin possible.
- Use parchment paper or a light cooking spray to prevent sticking and make cleanup a breeze.
- Cut potatoes into uniform 1-inch pieces to ensure even cooking.
- Don't overcrowd the sheet pan – give ingredients space to roast, not steam.
- Use a meat thermometer to check that chicken reaches the safe internal temperature of 165°F (74°C).
- Let the dish rest for 5 minutes after cooking to allow juices to redistribute, keeping the chicken moist.
- For extra flavor, consider adding garlic cloves or red pepper flakes to the seasoning mix.
- Fresh herbs like parsley or thyme can elevate the final presentation and add a burst of freshness.
Nutrition Facts
Calories: 386kcal
Carbohydrates: 25g
Protein: g
Fat: 21g
Saturated Fat: 5g
Cholesterol: 70mg
