Sheet Pan Chicken Thighs with Potatoes and Green Beans

Why you’ll love this recipe

• Easy one pan dinner. Lemon garlic chicken thighs are roasted in the oven with potatoes and green beans for an easy dinner that cooks up in one sheet pan.
• It’s pure comfort food. This meal gives you all the goodness of a roasted chicken dinner in a fraction of the time.
• Customizable. You can customize this meal with your favorite seasonings, potatoes and veggies.
• Great for special diets. It’s dairy and gluten-free, and it can be made low carb by swapping out the potatoes with low carb vegetables such as broccoli, cauliflower, fennel and more.

Recipe ingredients

These easy sheet pan chicken thighs with potatoes and veggies come together with just a few ingredients that can be easily customized.

• Chicken thighs. You’ll need roughly 3 lbs. of skin-on bone-in chicken thighs for this recipe, or about 6 chicken thighs. This will vary depending on the size of your chicken thighs. For best results, try to find thighs that are similar in size for even cooking. I prefer to use skin-on for more flavor, but you may remove the skin if you wish to cut calories down.
• Potatoes. Baby gold potatoes are my preference because they are nice and creamy in texture and they’re easy to prep. Use your favorite variety of potatoes, just be sure to cut them into uniform pieces (about 1″ or so) for even cooking. Swap the potatoes out with low carb veggies if you’re following a low carb diet.
• Green beans. Simply trim the green beans and leave them whole as I have here, or cut them in half if you prefer. The green beans may be substituted with your favorite veggies such as broccoli, carrots, cauliflower, fennel and more.
• Garlic. Sub with 1 teaspoon garlic powder if you don’t have fresh garlic on hand.
• Dijon mustard. This is the secret ingredient that adds savory depth of flavor. It may be omitted if you don’t have any on hand.
• Thyme. Sub with 1 teaspoon dried thyme or your favorite fresh or dried herbs. My za’atar spice would be amazing as well!

See the recipe card below for ingredient list and instructions.

How to make lemon garlic chicken thighs

These lemon garlic sheet pan chicken thighs come together so quickly. There is minimal prep involved, and most of it can be done in advance.

Pro tip: You may marinate the chicken in the olive oil mixture for a few hours or overnight for even more flavor.  Simply the toss the potatoes and green beans in the remaining marinade and toss everything onto the sheet pan and roast.

See the recipe card below for full instructions.

1. Combine the olive oil, lemon juice, garlic, dijon mustard, thyme, salt and pepper together in a small bowl.
2. Toss the potatoes and green beans with 2 tablespoons of the olive oil mixture and spread evenly over a sheet pan.
3. Brush or toss the chicken thighs with the remaining olive oil mixture and nestle them into the sheet pan with the vegetables.
4. Roast at 425 degrees for 25-35 minutes or until a meat thermometer registers 170-175 degrees when inserted into the thickest part of the chicken thighs without touching the bone. Remove from heat and allow to rest for 5 minutes.

Recipe FAQs

Recipe notes

• Pro tip: You may marinate the chicken in the olive oil mixture for a few hours or overnight for even more flavor.  Simply the toss the potatoes and green beans in the remaining marinade and toss everything onto the sheet pan and roast.
• If the skin has not crisped up entirely, consider removing the potatoes and green beans from the pan and place the chicken thighs under the broiler for 1-2 minutes or until crispy. 
• Use skinless chicken thighs as desired.  If using boneless, the cooking time will be shorter, so be sure to check for doneness after 20 minutes.
• Store lemon garlic chicken thighs and potatoes in the refrigerator for up to 3 days.