Description
A simple, flavorful one-pan meal featuring tender herb-roasted chicken thighs, crispy baby potatoes, and fresh green beans, all cooked together for easy cleanup.
Ingredients
Scale
For the Crust:
- 4 bone-in, skin-on chicken thighs
- 1 lb baby potatoes, halved
- 1/2 lb fresh green beans, trimmed
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp paprika
- Salt and black pepper to taste
- 1 lemon, sliced
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). In a large bowl, toss chicken thighs, potatoes, and green beans with olive oil, garlic, rosemary, thyme, paprika, salt, and pepper.
- Arrange chicken thighs skin-side up in a single layer on a large baking sheet. Scatter potatoes and green beans around the chicken, and place lemon slices on top.
- Roast for 30-35 minutes, or until chicken is cooked through (internal temperature of 165°F) and potatoes are tender and golden.
Notes
You can customize the seasonings to taste.