Sheet-Pan Lemon Chicken and Vegetables

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 lb baby potatoes, halved
• 2 cups green beans, trimmed
• 3 tbsp olive oil
• 1 lemon, sliced
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1Preheat the oven to 425°F and line a large sheet pan with foil.
2. 2Toss the potatoes with 1 tablespoon of olive oil and spread them on the pan, roasting for 10 minutes to get a head start.
3. 3Pat the chicken thighs dry and toss with the remaining olive oil, garlic, oregano, salt, and pepper.
4. 4Add the chicken thighs and green beans to the sheet pan with the potatoes, and tuck the lemon slices around everything.
5. 5Roast for 25-30 minutes, until the chicken reaches 165°F and the potatoes are fork-tender.
6. 6Serve straight from the pan with the roasted lemon slices squeezed over the top.

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