Sheet Pan Chicken Thighs with Potatoes and Green Beans

These Sheet Pan Chicken Thighs include juicy, lemon garlic chicken thighs with potatoes and green beans. It’s an easy one pan dinner that’s requires minimal prep and it’s on the table in about 45 minutes!

Author: Flavor the Moments

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 4 servings

Calories: 653 kcal per serving

Ingredients

¼ cup - extra virgin olive oil
¼ cup - fresh lemon juice
3 cloves - garlic
1 tbsp - dijon mustard
1 tbsp - fresh thyme
½ tsp - salt
¼ tsp - black pepper
1 ½ pounds - baby potatoes
12 ounces - green beans
6 - bone-in skin-on chicken thighs

Instructions

Preheat the oven to 425 degrees. Place the olive oil, lemon juice, garlic, dijon, thyme, salt and pepper in a small bowl and whisk until well incorporated.
Place the potatoes and green beans on a large rimmed sheet pan and toss with 2 tablespoons of the olive oil mixture until well coated.
Brush the chicken thighs with the remaining olive oil mixture (or toss together in a bowl), and place the chicken thighs on the baking sheet.
Roast for 25-35 minutes or until the internal temperature of the chicken reaches 175 degrees. Remove from heat and allow to cool slightly. Serve and enjoy!

Nutrition