Sheet Pan Lemon Herb Chicken & Crispy Potatoes

Ingredients

• 2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs)
• 1.5 pounds baby Yukon Gold potatoes, halved lengthwise
• 1 pound fresh green beans, trimmed
• 1/4 cup extra-virgin olive oil, divided
• 2 medium lemons (zest of both, juice of 1.5 lemons, remaining half sliced into thin rounds)
• 4 cloves garlic, minced
• 1 tablespoon chopped fresh rosemary (or 1 tsp dried)
• 1 tablespoon dried oregano
• 1.5 teaspoons kosher salt, divided
• 3/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley, for serving

• 900g bone-in, skin-on chicken thighs
• 700g baby potatoes, halved lengthwise
• 450g fresh green beans, trimmed
• 60ml extra-virgin olive oil, divided
• 2 unwaxed lemons (zest of both, juice of 1.5, remaining sliced)
• 4 garlic cloves, finely minced
• 1 tbsp chopped fresh rosemary
• 1 tbsp dried oregano
• 9g kosher salt, divided
• 3g freshly ground black pepper
• 15g fresh flat-leaf parsley, finely chopped

Instructions

1. Preheat and Prep the Sheet Pan

   Position an oven rack in the center of the oven and preheat to 425°F (220°C / 200°C fan). Lightly brush a large 18x13-inch rimmed sheet pan with 1 tablespoon of olive oil.

   Visual Cue Pan should have a thin sheen of oil to promote initial contact browning.

2. Whisk the Lemon Herb Vinaigrette

   In a small bowl or measuring cup, whisk together the remaining olive oil, lemon zest, lemon juice, minced garlic, rosemary, oregano, 1 teaspoon salt, and black pepper.

   Texture Cue Mixture will emulsify slightly into a fragrant, cloudy herb dressing.

3. Season Potatoes and Chicken

   Toss the halved potatoes with 2 tablespoons of the herb vinaigrette and spread them cut-side down across the prepared sheet pan. Pat chicken thighs thoroughly dry with paper towels. Rub chicken all over with the remaining vinaigrette and nestle thighs skin-side up among the potatoes.

   Visual Cue Dry chicken skin is critical; surface moisture prevents the skin from crisping.

4. First Roast (25 Minutes)

   Roast undisturbed for 25 minutes. The chicken skin will begin turning golden brown and the potato cut-sides will develop a deep crust against the hot metal.

   Visual Cue Pan juices will sizzle actively around the potatoes.

5. Add Green Beans & Lemon Slices

   Carefully remove the pan from the oven. Toss trimmed green beans with 1 teaspoon olive oil, a pinch of salt, and scatter them into empty spaces on the pan along with the thin lemon slices. Return to the oven for 10 to 12 minutes.

   Texture Cue Beans should blister lightly while remaining bright green and crisp-tender.

6. Check Internal Temperature & Rest

   Confirm chicken thighs register at least 175°F (80°C) with an instant-read digital thermometer inserted into the thickest part without touching bone. Allow the pan to rest 5 minutes, garnish with fresh parsley, and serve with pan juices spooned over top.

   Texture Cue Thigh meat is tender and juicy with crackling skin.