Description
A one-pan, comforting meal featuring tender chicken thighs, crispy potatoes, and fresh green beans, all roasted together with aromatic herbs and garlic.
Ingredients
Scale
For the Crust:
- 4 bone-in, skin-on chicken thighs
- 1 lb baby potatoes, halved
- 8 oz fresh green beans, trimmed
- 3 tbsp olive oil
- 4 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 potatoes and green beans with 2 tbsp olive oil, half the garlic, half the herbs, paprika, salt, and pepper.
- Arrange the potato and green bean mixture in a single layer on a large baking sheet.
- Pat chicken thighs dry, then rub with remaining olive oil, garlic, herbs, salt, and pepper. Place chicken skin-side up on top of the vegetables.
- Scatter lemon slices around the pan. Bake for 35-40 minutes, or until chicken is cooked through and potatoes are tender.
- Let rest for 5 minutes before serving. Optionally, garnish with extra fresh herbs.
Notes
You can customize the seasonings to taste.