Sheet Pan Lemon Herb Chicken Thighs with Vegetables

Ingredients

Quantities are for 4 servings.

• 4 each Chicken thighs, bone-in, skin-on
• 1 1/2 lb Baby potatoes, halved
• 2 cups Green beans, trimmed
• 2 each Lemons (1 juiced, 1 sliced)
• 3 cloves Garlic
• 3 tbsp Olive oil
• 1 tsp Dried thyme
• 1 tsp Dried rosemary

Instructions

1. Preheat oven to 400°F.
2. Toss the chicken thighs and baby potatoes with 2 tablespoons olive oil, the lemon juice, minced garlic, thyme, rosemary, salt, and pepper.
3. Spread on a sheet pan lined with parchment paper, top with the lemon slices, and bake for 20 minutes.
4. Toss the green beans with the remaining tablespoon of olive oil, salt, and pepper, and add them to the pan.
5. Bake for another 15-20 minutes, until the chicken reaches 165°F internally and the vegetables are tender.