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Sheet Pan Lemon Herb Chicken and Green Beans

Sheet pan lemon herb chicken and green beans roasts on one pan with oregano, thyme, and bright lemon. The chicken turns tender while the green beans become tender and lightly browned.
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Prep Time 15 minutes
Cook Time 30 minutes
resting 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb boneless, skinless chicken thighs
  • 2 tbsp olive oil divided
  • 1 lemon zested and juiced
  • 1 tsp dried oregano
  • 0.5 tsp dried thyme
  • 0.5 tsp garlic powder
  • 1 tsp kosher salt divided
  • 0.5 tsp black pepper divided
  • 1 lb green beans trimmed

Equipment

  • 1 18x13-inch rimmed sheet pan

Method
 

  1. Preheat the oven to 425°F.
  2. Line an 18x13-inch rimmed sheet pan with parchment paper.
  3. In a large bowl, toss the chicken thighs with 1 tablespoon of the olive oil, the lemon zest, dried oregano, dried thyme, garlic powder, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon of the black pepper.
  4. Arrange the chicken in a single layer on the prepared pan.
  5. Roast the chicken for 10 minutes.
  6. In a second bowl, toss the trimmed green beans with the remaining 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
  7. Add the green beans to the pan around the chicken.
  8. Roast for 15 to 20 minutes more, until the thickest part of each thigh reaches 165°F and the beans are tender and lightly browned.
  9. Squeeze the lemon juice over the chicken and green beans.
  10. Let the chicken rest for 5 minutes before serving.

Notes

For even cooking, arrange the chicken thighs in a single layer and check that each reaches 165°F. Refrigerate leftovers for 3 to 4 days; freezer-friendly. For a lower-sodium option, reduce the kosher salt to taste.