Sheet Pan Lemon Chicken
Juicy, golden-brown chicken thighs roasted alongside tender potatoes and crisp green beans, all brightened with fresh lemon and herbs. This easy one-pan dinner comes together in 15 minutes of prep and bakes into a complete, wholesome meal straight from the oven.
For 4 servings
- prep
Preheat the oven and line the sheet pan.
Position a rack in the middle of the oven and preheat to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
- mix
Make the lemon-herb dressing.
1.In a small bowl, whisk together olive oil, juice of 1 lemon, minced garlic, oregano, thyme, salt, and black pepper until combined. - prep
Season the chicken and potatoes.
1.Pat the chicken thighs dry with paper towels and place them on the prepared sheet pan.2.Arrange the halved baby potatoes around the chicken.3.Pour the lemon-herb dressing over everything and toss with your hands to coat evenly.4.Nestle the lemon slices among the chicken and potatoes.TIPPatting the chicken dry helps the skin crisp up beautifully in the oven. - bake
Roast the chicken and potatoes.
Place the sheet pan in the preheated oven and roast for 25 minutes. The chicken skin should be starting to brown and the potatoes beginning to soften.
- bake
Add the green beans and finish roasting.
1.Remove the pan from the oven. Scatter the trimmed green beans around the chicken and potatoes.2.Toss the beans gently to coat them in the pan juices.3.Return the pan to the oven and roast for another 15 minutes, or until the chicken skin is golden and crisp, the chicken is cooked through (internal temp 165°F), and the potatoes are fork-tender.TIPIf you want extra browning, switch the oven to broil for the final 2-3 minutes. Watch carefully so it doesn't burn. - rest · ~5 min
Rest the chicken before serving.
Remove the sheet pan from the oven and let everything rest for 5 minutes. The pan juices will settle and the chicken stays juicy.
- serve
Plate and spoon pan juices over top.
Transfer the chicken, potatoes, and green beans to plates. Drizzle any remaining pan juices and the roasted lemon slices over each serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the chicken thighs thoroughly dry before seasoning to ensure the skin crisps up, not steams.
- 2Arrange the chicken skin-side up and leave space between pieces so hot air circulates for even browning.
- 3Toss the green beans in the pan juices after the first roast so they absorb flavor without turning soggy.
- 4Use a meat thermometer to check the chicken reaches 165°F at the thickest part, not just the surface.
- 5Let the sheet pan rest 5 minutes after baking so the juices reabsorb into the meat and vegetables.
- 6For extra-crispy skin, switch the oven to broil for the last 2-3 minutes and watch closely.
Adapt it for your goals.
Low-oil
Reduce olive oil to 1 tablespoon and use an oil spray on the chicken and vegetables; the rendered chicken fat still keeps everything moist.
high proteinHigh-protein
Swap the potatoes for cauliflower florets and add 200g of sliced mushrooms to boost protein while lowering carbs.
jainJain
Omit the garlic and onion family entirely, replace with asafoetida (hing) and extra lemon zest for a Jain-friendly version.
veganVegan
Replace chicken with thick slices of firm tofu or large portobello mushrooms, and use 2 tablespoons of nutritional yeast in the dressing for umami.
Why this is on our healthy list.
High-Quality Protein
Chicken thighs provide essential amino acids for muscle repair and satiety, with skin-on cuts retaining more natural vitamins.
Rich in Vitamin C
Fresh lemons and green beans contribute immune-supporting vitamin C, which also helps your body absorb iron from the chicken.
Good Source of Fiber
Baby potatoes with skin and green beans supply dietary fiber that aids digestion and helps maintain steady blood sugar levels.
Low in Added Sugar
This recipe contains no added sugars, relying on the natural sweetness of roasted vegetables and lemon for flavor.
Frequently asked questions
Yes, but reduce roasting time by about 10 minutes total, and add the green beans after 20 minutes to avoid drying out the chicken.
