Sheet-Pan Lemon Garlic Chicken with Potatoes & Green Beans

Ingredients

• 1 1/2 lb lb Boneless, skinless chicken thighs or chicken breasts
• 1 1/4 lb lb Baby Yukon Gold potatoes, halved
• 12 oz oz Fresh green beans, trimmed
• 3 tbsp tbsp Extra-virgin olive oil, divided
• 4 clove Garlic cloves, minced
• zest of 1 lemon whole Lemon zest
• 3 tbsp tbsp Fresh lemon juice
• 1 tsp tsp Dried oregano
• 1 tsp tsp Kosher salt, divided
• 1/2 tsp tsp Freshly ground black pepper
• 1/2 tsp tsp Smoked paprika
• 2 tbsp tbsp Fresh parsley, chopped
• for serving as needed Lemon wedges, for serving

Instructions

1. Preheat oven to 425°F. Line a large rimmed sheet pan with parchment paper or lightly oil it.
2. In a small bowl, whisk together 2 tablespoons olive oil, garlic, lemon zest, lemon juice, oregano, 3/4 teaspoon salt, black pepper and smoked paprika.
3. Add chicken to a bowl and toss with approximately half of the lemon-garlic mixture.
4. Toss potatoes with the remaining 1 tablespoon olive oil and approximately 1/4 teaspoon salt. Arrange potatoes cut-side down on the sheet pan.
5. Roast potatoes for 15 minutes. Remove the pan from the oven.
6. Add chicken to the pan. Return to the oven and roast approximately 15 minutes.
7. Toss green beans with the remaining lemon-garlic mixture. Add green beans around the chicken and potatoes.
8. Return the sheet pan to the oven. Roast another 8-12 minutes until chicken reaches 165°F at the thickest point, potatoes are tender and browned, and green beans are crisp-tender.
9. Rest chicken approximately 5 minutes. Finish with chopped parsley and fresh lemon wedges.

Nutrition

Chef's Notes

Starting the potatoes before the chicken prevents undercooked potatoes and overcooked chicken. If using very thick chicken breasts, slice them horizontally into thinner cutlets for more even cooking. Food safety: Cook chicken to an internal temperature of 165°F.

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