Lemon Thyme Sheet Pan Chicken with Potatoes and Green Beans

• 4 boneless, skinless chicken thighs
• 1 lb baby potatoes, halved
• 8 oz green beans, trimmed
• 3 tbsp olive oil
• 2 tbsp fresh thyme leaves
• 1 lemon, zested and juiced
• 1 tsp garlic powder
• 1 tsp paprika
• Salt to taste
• Black pepper to taste
• Optional: 2 tbsp fresh parsley, chopped

Steps

1. 1 Preheat oven to 425°F.
2. 2 In a large bowl, toss chicken, potatoes, and green beans with olive oil, thyme, lemon zest, lemon juice, garlic powder, paprika, salt, and pepper until well coated.
3. 3 Spread the mixture in a single layer on a large sheet pan.
4. 4 Roast in the preheated oven for 40 minutes or until chicken is cooked through and potatoes are crispy.
5. 5 Optional: Garnish with fresh parsley before serving.

Equipment

• Large sheet pan
• Baking sheet

Variations

• Substitute chicken thighs with chicken breasts for a leaner option.
• Add red onions or carrots for extra veggies.

Substitutions

• If fresh thyme isn't available, use 1 tsp of dried thyme.
• Substitute green beans with asparagus for a spring twist.

Pairings

• Crusty bread
• Fresh fruit salad

Nutrition

Tips

• For extra crispiness, broil for 1-2 minutes at the end, watching closely to avoid burning.
• If your pan is crowded, cook the chicken and veggies in batches for even roasting.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat in the oven.

Serving Suggestions

• Serve with a fresh green salad or crusty bread.
• Pairs well with a chilled glass of white wine.

FAQ