Lemon Roasted Chicken with Potatoes and Green Beans

Brighten up your dinner table with this vibrant and flavorful Lemon Roasted Chicken with Potatoes and Green Beans! This one-pan wonder combines juicy, golden-brown bone-in chicken thighs with tender baby potatoes and crisp green beans, all roasted to perfection. Infused with the zesty freshness of lemon, fragrant rosemary, and thyme, this dish boasts a beautifully balanced blend of citrusy, savory, and herby flavors. With crispy chicken skin and caramelized potatoes complemented by the burst of fresh green beans, this recipe is as delicious as it is simple to prepare. Perfect for busy weeknights or a cozy Sunday dinner, this easy, oven-roasted meal is ready in just over an hour and delivers a wholesome, comforting feast with minimal cleanup.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 4 pieces bone-in, skin-on chicken thighs
• 1.5 pounds baby potatoes
• 0.75 pounds green beans
• 1 piece large lemon
• 3 tablespoons olive oil
• 4 pieces garlic cloves
• 2 teaspoons fresh rosemary
• 2 teaspoons fresh thyme
• 1 teaspoon paprika
• 1.5 teaspoons salt
• 1 teaspoon black pepper

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Wash and dry the baby potatoes. Slice them in half or quarters, depending on size, to ensure even cooking.

Step 3

Trim the ends of the green beans and set them aside.

Step 4

Cut the lemon in half and juice one half. Slice the other half into thin rounds.

Step 5

Mince the garlic cloves.

Step 6

In a large mixing bowl, combine the potatoes, 2 tablespoons of olive oil, half of the minced garlic, 1 teaspoon of rosemary, 1 teaspoon of thyme, 1/2 teaspoon of paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss until the potatoes are evenly coated.

Step 7

Arrange the seasoned potatoes in a single layer on a rimmed baking sheet or roasting pan.

Step 8

Pat the chicken thighs dry with a paper towel. Rub them with the remaining 1 tablespoon of olive oil. Sprinkle the remaining garlic, rosemary, thyme, paprika, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper over the chicken.

Step 9

Place the chicken thighs on top of the potatoes, skin-side up.

Step 10

Add the lemon slices to the roasting pan around the chicken and potatoes.

Step 11

Roast the chicken and potatoes in the preheated oven for 35 minutes.

Step 12

While the chicken is roasting, toss the green beans with a pinch of salt and a small drizzle of olive oil. Set aside.

Step 13

After 35 minutes, remove the pan from the oven. Arrange the green beans around the chicken and potatoes.

Step 14

Return the pan to the oven and roast for an additional 15 minutes, or until the chicken skin is golden and crispy, the chicken registers 165°F (74°C) in the thickest part, and the potatoes are tender.

Step 15

Remove the pan from the oven and drizzle the dish with the reserved lemon juice for extra brightness.

Step 16

Let the chicken rest for 5 minutes before serving. Serve warm and enjoy!

Nutrition Facts

Serving size	(1774.2g)

Amount per serving	% Daily Value*
Calories	2422.8

Total Fat 146.7g	0%
Saturated Fat 36.2g	0%
Polyunsaturated Fat 4.4g
Cholesterol 486mg	0%
Sodium 4508.8mg	0%
Total Carbohydrate 159.1g	0%
Dietary Fiber 23.1g	0%
Total Sugars 18.5g
Protein 130.6g	0%

Vitamin D 0IU	0%
Calcium 353.8mg	0%
Iron 16.4mg	0%
Potassium 5185.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.3%

Protein: 21.1%

Carbs: 25.7%