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+ servings
overhead shot of sheet pan chicken thighs and potatoes

Sheet Pan Chicken Thighs

Sheet Pan Chicken Thighs are juicy, lemon thyme roasted chicken thighs with potatoes and green beans.  This is an easy one pot dinner that the entire family will love!
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Ingredients

  • 1/4 cup extra virgin olive oil
  • 1.5 lemons juice 1 lemon, slice 1/2 lemon
  • 3 garlic cloves
  • 2 tablespoons chopped fresh thyme
  • 1 1/2 lbs. bone-in skin-on chicken thighs
  • 1 lb. baby potatoes halved
  • 8 ounces green beans trimmed and halved

Instructions 

  • Preheat the oven to 400 degrees.
  • Place the oil, lemon juice, garlic and thyme in a bowl and whisk to combine.
  • Season the chicken thighs with salt and pepper to taste. Place the chicken on a large rimmed baking sheet and toss with half of the olive oil mixture, making sure to coat the meat under the skin as well.  Place a lemon slice under the skin of each thigh along with an additional sprig of thyme if desired.
  • Toss the potatoes and green beans in the remaining olive oil mixture, seasoning generously with salt and pepper.  Spread in an even layer on the rimmed baking sheet with the chicken.
  • Roast for 35-40 minutes or until the internal temperature of the chicken reaches 165 degrees.  Cool slightly, serve, and enjoy!

Notes

  • 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!
  • To reduce fat, use skinless chicken thighs.
 

Nutrition

Serving: 1g, Calories: 676kcal, Carbohydrates: 72g, Protein: 41g, Fat: 31g, Saturated Fat: 7g, Polyunsaturated Fat: 23g, Cholesterol: 145mg, Sodium: 215mg, Fiber: 21g, Sugar: 23g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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