One-Pan Lemon Herb Chicken & Veggies

Ingredients

• 4 bone-in, skin-on chicken thighs
• 500 g baby potatoes, halved
• 300 g green beans, trimmed
• 3 tbsp olive oil
• 1 lemon, half sliced and half juiced
• 4 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and black pepper

Instructions

1. Preheat the oven to 200°C (400°F).
2. Toss the potatoes with 1 tbsp olive oil, salt, and pepper on a large sheet pan. Roast for 10 minutes.
3. Rub the chicken with 1 tbsp oil, garlic, oregano, thyme, salt, and pepper.
4. Add the chicken and green beans to the pan. Drizzle the beans with the remaining oil and the lemon juice, and top the chicken with lemon slices.
5. Roast for 25 minutes more, until the chicken reaches 75°C (165°F) and the skin is crisp.
6. Rest for 5 minutes before serving.

Notes

Recipe from RecipoHub — https://recipohub.com/recipe/one-pan-lemon-chicken/