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- 4 chicken thighs, bone-in and skin-on - 1 lb baby potatoes, halved - 1 lb green beans, trimmed - 1 lemon, zested and juiced - 4 cloves garlic, minced - 1/4 cup olive oil - 2 teaspoons dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste

One-Pan Lemon Garlic Roasted Chicken

Discover the vibrant flavors of Zesty One-Pan Lemon Garlic Roasted Chicken, a perfect meal for busy families or anyone wanting a quick, satisfying dinner. This easy-to-make dish combines juicy chicken thighs with tender baby potatoes and crisp green beans, all infused with zesty lemon and aromatic garlic. With minimal cleanup and a wealth of nutrients, it's a delicious way to enjoy fresh ingredients. Gather your loved ones and savor a wholesome, homemade feast!
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 cups small baby potatoes, halved

1 cup fresh green beans, trimmed

1 large lemon, juiced and zested

6 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

1 teaspoon smoked paprika

Salt and pepper, to taste

Fresh parsley, chopped for garnish (optional)

Lemon slices for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Marinade: In a small bowl, mix together the lemon juice, lemon zest, minced garlic, olive oil, thyme, smoked paprika, salt, and pepper.

      Marinate the Chicken: In a large bowl or a zip-top bag, combine the chicken thighs and half of the marinade. Make sure the chicken is well-coated. Let it marinate while you prepare the vegetables.

        Prepare the Vegetables: In a large mixing bowl, add the halved baby potatoes and green beans. Drizzle with the remaining marinade, and toss to coat evenly. Season with a little salt and pepper.

          Arrange in the Pan: In a large, oven-safe skillet or roasting pan, arrange the marinated chicken thighs skin-side up. Surround them with the seasoned potatoes and green beans.

            Roast: Place the pan in the preheated oven and roast for 35-40 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy. The potatoes should be fork-tender and the green beans should be bright green and tender-crisp.

              Garnish and Serve: Once done, remove from the oven and let it rest for a few minutes. Garnish with fresh parsley and lemon slices if desired. Serve directly from the pan for a beautiful presentation.

                Prep Time, Total Time, Servings: 15 mins | 50 mins | 4 servings