Description
Discover how to make a delicious Lemon Garlic Chicken Thigh Sheet Pan dinner with this easy recipe. Perfect for a quick and flavorful weeknight meal!
Ingredients
- 4 chicken thighs with bones and skin (about 1 kg)
- 30 ml olive oil
- 1 lemon, juice and zest
- 4 cloves garlic, minced
- 5 g salt
- 1 g black pepper
- 1 g dried oregano
- 450 g baby potatoes, halved
- 450 g green beans, trimmed
- 15 g chopped fresh parsley
Instructions
- Preheat the oven to 425°F (220°C).
- In a small bowl, combine olive oil, lemon juice, lemon zest, minced garlic, salt, black pepper, and dried oregano.
- Place chicken thighs in a large bowl and pour half of the olive oil mixture over them, ensuring they are well coated.
- Arrange the chicken thighs, skin side up, on one side of a sheet pan.
- In the same bowl, toss the halved baby potatoes with the remaining olive oil mixture.
- Arrange the potatoes on the sheet pan next to the chicken thighs.
- Roast in the preheated oven for 25 minutes.
- Meanwhile, toss the trimmed green beans with a little olive oil, salt, and pepper.
- After 25 minutes, add the green beans to the sheet pan around the chicken and potatoes.
- Return the sheet pan to the oven and roast for an additional 15-20 minutes, or until the chicken is cooked through and the potatoes are tender.
- Remove from the oven and let rest for 5 minutes.
- Garnish with chopped fresh parsley before serving.
Notes
- Marinate the chicken thighs in the olive oil mixture for a few hours before cooking for enhanced flavor.
- Arrange the chicken thighs skin side up on the sheet pan to achieve a crispy texture.
- Personalize the dish by adding your favorite herbs or spices to the olive oil mixture for a unique touch.
