42m$15.25Lemon Garlic Sheet-Pan Chicken
A simple sheet-pan chicken dinner with tender chicken thighs, baby potatoes, green beans, lemon, and garlic. It is family-friendly, bright, savory, and easy enough for a weeknight.
- Energy
- 420 calories per serving
- Protein
- 37.6 g per serving
- Carbs
- 27.3 g per serving
- Fat
- 17.8 g per serving
- Sodium
- 787 mg per serving
Shopping options
olive oil
3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
baby yellow potatoes, halved
1 Pound
Private Selection® Petite Spudlings Gourmet Gold Potatoes
100%
boneless skinless chicken thighs
1.5 Pound
Heritage Farm® Boneless Skinless Chicken Thighs
51%
green beans, trimmed
12 Ounce
Kroger® Green Beans
100%
kosher salt
1.25 Teaspoon
Kroger® Coarse Kosher Salt
1%
black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
dried oregano
1 Teaspoon
Kroger® Oregano Leaves Shaker
7%
garlic cloves, minced
4 Count
Garlic
40%
large lemon, zested and juiced
1 Each
Fresh Large Lemon - Each
100%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- boneless skinless chicken thighs-1.5 lb
- baby yellow potatoes-1 lb
- green beans-12 oz
- large lemon-1 each
- garlic cloves-4 cloves
- olive oil-3 tbsp
- kosher salt-1.25 tsp
- dried oregano-1 tsp
- black pepper-0.5 tsp
Preheat the oven to 425°F. Halve the potatoes, trim the green beans, mince the garlic, zest and juice the lemon, then pat the chicken thighs dry.
Keep raw chicken separate from the vegetables, and wash hands, the cutting board, and the knife after any contact with raw chicken.
In a large bowl, whisk together the olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper; add the chicken and potatoes, then toss to coat until evenly seasoned.
After tossing raw chicken, wash the bowl and tongs or reserve them for raw-food handling only.
Arrange the chicken and potatoes on the rimmed sheet pan in a single layer, placing the potatoes cut side down; roast for 18 minutes until the potatoes begin to brown at the edges.
Use oven mitts when moving the hot sheet pan.
Add the green beans to the pan, toss them lightly with the pan juices, and spread into an even layer around the chicken; roast for 10 to 12 minutes until the chicken reaches 165°F and the potatoes are tender.
Use the instant-read thermometer to confirm the thickest part of the chicken reaches 165°F.
Use oven mitts and keep your hands clear of steam when adding green beans to the hot pan.
Rest the chicken for 5 minutes, spoon the lemon-garlic pan juices over the top, and serve warm.
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