One-Pan Lemon Herb Chicken
Juicy chicken thighs roasted with lemon, garlic, and fresh herbs alongside tender vegetables. Everything cooks on one pan for easy cleanup.
Instructions
Preheat oven to 425°F. Line a large sheet pan with parchment paper.
Toss potatoes with 1 tbsp olive oil, salt, and pepper. Spread on one side of the pan.
Season chicken thighs with salt, pepper, and paprika. Place skin-side up on the pan.
Arrange lemon slices and garlic cloves around the chicken. Scatter rosemary and thyme on top.
💡Pro tip: Tucking herbs under the chicken skin adds extra flavor.
Drizzle remaining olive oil over everything. Roast for 25 minutes.
Add green beans to the pan, toss with pan juices. Roast another 10 minutes until chicken reaches 165°F.
Let rest 5 minutes before serving. Squeeze roasted lemon over the top.
🎯Pro Tips for Success
- 1Pat chicken dry for crispiest skin
- 2Cut potatoes same size for even cooking
- 3Save pan drippings for a quick gravy
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