Lemon Garlic Sheet-Pan Chicken

Ingredients

• 1.5 Pound boneless skinless chicken thighs - 1 1/2 (lb), patted dry
• 1 Pound baby yellow potatoes, halved - 1 (lb), halved
• 12 Ounce green beans, trimmed - 12 (oz), trimmed
• 1 Each large lemon, zested and juiced - 1 (count), zested and juiced
• 4 Count garlic cloves, minced - 4 (cloves), minced
• 3 Tablespoon olive oil - 3 (tbsp)
• 1 Teaspoon dried oregano - 1 (tsp)
• 1.25 Teaspoon kosher salt - 1 1/4 (tsp)
• 0.5 Teaspoon black pepper - 1/2 (tsp)

Instructions

1. Preheat and prep

   1. *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*.

2. Season chicken and potatoes

   2. 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*.

3. Start roasting

   3. 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*.

4. Add green beans and finish roasting

   4. 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.

5. Rest and serve

   5. *Rest the chicken for 5 minutes*, spoon the lemon-garlic pan juices over the top, and *serve warm*.