Sheet-Pan Chicken Thighs with Potatoes & Green Beans

Ingredients

Quantities are for 4 servings.

• 1 1/2 lb Chicken thighs, bone-in, skin-on
• 1 1/2 lb Baby potatoes, halved
• 1 lb Green beans, trimmed
• 3 tbsp Olive oil
• 1 tsp Garlic powder
• 1 tsp Paprika
• 1 tsp Dried oregano
• 1 each Lemon

Instructions

1. Heat oven to 425°F and line a large sheet pan with foil for easy cleanup.
2. Toss the halved potatoes on the sheet pan with 1 tablespoon of the olive oil, half the garlic powder, paprika, and oregano, and a pinch of salt and pepper. Spread in a single layer and roast 15 minutes.
3. While the potatoes start roasting, pat the chicken thighs dry and toss them in a bowl with 1 tablespoon olive oil and the remaining garlic powder, paprika, and oregano.
4. Remove the pan and push the potatoes to one side. Add the chicken thighs, skin-side up, to the other side of the pan.
5. Roast 15 minutes, then toss the green beans with the remaining 1 tablespoon olive oil and a pinch of salt, and scatter them into any open space on the pan.
6. Continue roasting 12-15 minutes more, until the chicken reaches 165°F internally on an instant-read thermometer (check the thickest part, avoiding the bone) and the potatoes are fork-tender.
7. Squeeze fresh lemon juice over everything before serving.