Ingredients
Chicken & Vegetables:
4 bone-in, skin-on chicken thighs (or chicken breasts, if preferred)
1 lb baby potatoes, halved (or quartered if larger)
12 oz green beans, trimmed
For the Marinade & Seasoning:
4 garlic cloves, minced
2 tablespoons olive oil
Zest and juice of 1 lemon
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
Optional: ½ teaspoon red pepper flakes (for a hint of heat)
Optional garnish: Fresh chopped parsley
Instructions
1. Preheat & Prepare:
Preheat your oven to 400°F (200°C).
Pat the chicken dry with paper towels and season both sides with salt and pepper.
2. Marinate the Vegetables:
In a large bowl, combine the baby potatoes with olive oil, minced garlic, lemon zest, thyme, rosemary, oregano, and a pinch of salt and pepper. Toss well to evenly coat
3. Arrange the Pan:
On a large rimmed baking sheet, arrange the seasoned potatoes in a single layer.
Nestle the chicken thighs skin-side up on one side of the pan.
4. Initial Roast:
Roast in the preheated oven for 20 minutes. This head start helps the potatoes begin to soften and the chicken to start rendering its fat.
5. Add the Green Beans:
After 20 minutes, add the trimmed green beans to the pan. Drizzle them lightly with a little extra olive oil and season with salt and pepper.
If you’re using red pepper flakes, sprinkle them over the vegetables at this stage.
Return the pan to the oven.
6. Finish Roasting:
Roast for an additional 15–20 minutes. The total cooking time should be about 35–40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
For extra-crisp skin, you can switch the oven to broil for the last 2–3 minutes—just keep a close eye to avoid burning.
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