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Finished One-Pan Lemon Herb Chicken and Vegetables

One-Pan Lemon Herb Chicken and Vegetables

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Ingredients Method

Ingredients
  

  • 4 bone-in chicken thighs
  • 1 pound baby potatoes, halved
  • 8 ounces green beans, trimmed
  • 2 tablespoons olive oil
  • 1 lemon, sliced
  • 3 garlic cloves
  • 1 teaspoon dried oregano

Method
 

  1. Heat oven to 425°F. Toss potatoes with half the oil, garlic, oregano, salt, and pepper in a roasting pan.
  2. Nestle in chicken and lemon; brush chicken with remaining oil. Roast 25 minutes.
  3. Add green beans and roast 12–15 minutes more, until chicken reaches 165°F and vegetables are tender.
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