Sheet Pan Lemony Chicken Thighs with Potatoes and Green Beans

Makes 4 Servings
This simple and economical recipe bursts with lemon liveliness. Taking the step to baste the chicken thigh under the skin increases the flavor and ensures the tenderness. The potatoes and green beans turn crispy. A great one pan meal the whole family will enjoy.
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  • 4 bone-in, skin-on chicken thighs
  • 1 pound (250g) potatoes, cut in half
  • 1 pound (250g) green beans, trimmed
  • ¼ cup (60ml) extra virgin olive oil
  • juice & zest from 1 large lemon
  • 2 garlic cloves, minced
  • 1 tablespoon (15ml) Italian herb seasoning
  • 1 teaspoon (5ml) kosher salt
  • ½ teaspoon (2.5ml) freshly ground black pepper
  • 2 lemons, sliced
  • fresh rosemary sprigs


Preheat the oven to 400°F/205°C.

In a small bowl, whisk together the olive oil, lemon juice and zest, garlic, Italian seasoning, salt and pepper until completely blended.  Take each chicken thigh and rub the herb mixture under the skin and around the outside surface.  Lay the chicken with skin side up onto the sheet pan creating four quadrants.  Place the potatoes cut side down on the sheet.  Arrange the green beans evenly around the chicken and potatoes.  Drizzle with the lemon/herb mixture.  Toss gently to ensure that everything is well coated.  

Place a lemon slice on top of each chicken thigh and arrange the rest evenly over the pan along with fresh rosemary sprigs.  Place the pan in the centre of the oven and roast for 35 - 40 minutes until the chicken registers 165°F/74°C on the thermometer.  Remove from the oven and let sit for 5 minutes before serving.

Chef’s Note:  Asparagus makes a great substitute for the green beans in this recipe.


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