Lemon 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.
- chicken
- dairy-free
- family-friendly
- Gluten-Free
- lemon garlic
- meat
- sheet pan
- weeknight dinner
Shopping options
Check ingredients to include themPackage used · most used first
green beans, trimmed · 12 Ounce
Kroger® Green Beans
100%
Details
baby yellow potatoes, halved · 1 Pound
Private Selection® Petite Spudlings Gourmet Gold Potatoes
100%
Details
large lemon, zested and juiced · 1 Each
Fresh Large Lemon - Each
100%
Details
boneless skinless chicken thighs · 1.5 Pound
Heritage Farm® Boneless Skinless Chicken Thighs
75%
Details
garlic cloves, minced · 4 Count
Garlic
40%
Details
olive oil · 3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
Details
dried oregano · 1 Teaspoon
Kroger® Oregano Leaves Shaker
7%
Details
black pepper · 0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
Details
kosher salt · 1.25 Teaspoon
Kroger® Coarse Kosher Salt
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- boneless skinless chicken thighs-1 1/2 lb
- baby yellow potatoes-1 lb
- green beans-12 oz
- large lemon-1 each
- garlic cloves-4 cloves
- olive oil-3 tablespoons
- kosher salt-1 1/4 teaspoons
- dried oregano-1 teaspoon
- black pepper-1/2 teaspoon
Heat the oven to 425°F and prepare two 18-by-13-inch trays on upper and lower racks. Cut potatoes no thicker than 3/4 inch, trim beans and prepare garlic and lemon. Dry and unfold chicken thighs to even thickness; wash hands after raw chicken.
Keep raw chicken separate from the vegetables, and wash hands, the cutting board, and the knife after any contact with raw chicken.
Coat chicken and potatoes evenly with all the oil, lemon, garlic and seasonings. Whisk marinade first and keep utensils that touch raw chicken separate from clean serving tools.
After tossing raw chicken, wash the bowl and tongs or reserve them for raw-food handling only.
Spread chicken, potatoes and all marinade across both trays in single layers and roast for 18 minutes. Start potatoes cut-side down, then turn them and swap rack positions.
Use oven mitts when moving the hot sheet pan.
Add green beans and finish until every chicken thigh and vegetables exposed to its juices reach 165°F, with potatoes and beans tender. Divide beans between trays and toss in pan juices. Start checking after another 10–15 minutes; use clean utensils to remove fully cooked portions if they finish sooner.
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 chicken for 5 minutes, then serve all components with fully cooked pan juices. Share chicken, potatoes and beans evenly.
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