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Description
A simple and flavorful one-pan meal featuring chicken thighs, potatoes, green beans, and red onion seasoned with lemon and herbs.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 lb baby red potatoes, quartered
- 1 lb fresh green beans, trimmed
- 1 red onion, cut into wedges
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp dried oregano
- 1 tsp dried thyme
- 1 tsp garlic powder
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
- Lemon wedges, for serving (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- In a large bowl, combine the olive oil, lemon juice, oregano, thyme, garlic powder, salt, and pepper. Whisk until well combined.
- Add the chicken thighs, quartered potatoes, green beans, and red onion wedges to the bowl with the seasoning mixture. Toss everything together until the chicken and vegetables are evenly coated.
- Spread the chicken and vegetables in a single layer on the prepared sheet pan. Use two sheet pans if necessary to avoid overcrowding.
- Roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. Flip the chicken and veggies halfway through cooking for even browning.
- Remove from the oven. Garnish with fresh chopped parsley and serve immediately with extra lemon wedges, if desired.
Notes
- For easier cleanup, line your sheet pan with parchment paper.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- If your vegetables and chicken do not fit in a single layer on one pan, use two pans to ensure even cooking.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 120mg