Description
This Sheet Pan Lemon and Herb Chicken features juicy chicken thighs, diced potatoes, and fresh green beans, making it a perfect choice for a quick and flavorful weeknight dinner. The bright, zesty lemon flavor infused in the dish makes it stand out as a nutritious and satisfying meal for everyone at the table.
Ingredients
- Boneless Skinless Chicken Thighs
- Russet Potatoes
- Fresh Green Beans
- Olive Oil
- Juice and Zest of One Lemon
- Salt
- Lemon Pepper Seasoning
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, combine chicken thighs, olive oil, lemon juice, lemon zest, salt, and lemon pepper; toss to coat and marinate.
- Dice russet potatoes and trim green beans for prep.
- On the baking sheet, spread diced potatoes, add chicken pieces, and arrange green beans.
- Bake for about 30 minutes, stirring halfway, until chicken is golden and juices run clear.
Notes
Let the chicken marinate for at least 15 minutes for better flavor absorption.
For extra crispy potatoes, consider par-cooking them before roasting.
If using chicken breasts, monitor cooking time to avoid dryness.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 95mg