Sheet-Pan Lemon Chicken, Potatoes & Green Beans

• 45 min total
• 15 min hands-on
• Serves 4
• 530 kcal
• 50 g protein

In the Tablewise app, this recipe scales to your household, swaps for allergies and diets, and goes straight onto your shopping list.

Ingredients

• 2 lb boneless skinless chicken thighs
• 1½ lb baby potatoes, halved
• 1 lb green beans, trimmed
• 3 tbsp olive oil
• 4 cloves garlic, crushed
• 1 lemon
• 1 tsp dried oregano
• 1 tsp smoked paprika
• salt
• black pepper

Method

1. Heat the oven to 425°F (220°C).
2. Toss the potatoes with 1 tbsp oil and a pinch of salt on a large rimmed baking sheet. Roast 15 minutes.
3. Meanwhile, toss the chicken with 1 tbsp oil, the garlic, oregano, paprika, lemon zest, ¾ tsp salt and some pepper.
4. Push the potatoes to the sides. Add the chicken in the middle and scatter the green beans, tossed with the last 1 tbsp oil, around it. Roast 20–25 minutes, until the chicken reaches 165°F (74°C) in the thickest part.
5. Squeeze the lemon over everything before serving.

More recipes like this

Air-Fryer Chicken Tenders & Sweet Potato Fries45 min Pan-Seared Steak with Crispy Potatoes & Chimichurri45 min

Tuscan Sausage, Potato & Kale SoupIn the Tablewise app

Oven-Baked Chicken Parmesan with Spaghetti45 min Turkey & Bean Chili45 min

Swedish Meatballs with Mashed PotatoesIn the Tablewise app