Lemon herb chicken and potatoes

Lemon, garlic and thyme chicken thighs roasted with lemon slices, potatoes and green beans on one pan.

Ingredients

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Just this dinner, for 4. Opens Instacart in a new tab; nothing is bought until you check out.

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Step 1: Heat the oven to 425°F. Halve the potatoes, toss them on a large sheet pan with 1 tablespoon of the olive oil and a pinch of salt, and roast for 10 minutes.
Step 2: Meanwhile, finely grate the zest of one lemon and set it aside, then squeeze its juice. Mix the juice with the other 2 tablespoons of oil, the leaves from about 6 sprigs of thyme and ½ teaspoon of salt. Coat the chicken in it. Thinly slice the garlic and the second lemon.
Step 3: Put the chicken skin side up among the potatoes, scatter the garlic and a few thyme sprigs over it, tuck the lemon slices around it, and roast for 25 minutes.
Step 4: Add the green beans to the pan, toss them in the juices, and roast about 15 minutes more, until the chicken reaches 165°F near the bone and the skin is golden.
Step 5: Sprinkle the lemon zest over the green beans and serve with the roasted lemon slices.

Tip: Boneless thighs work too: add them with the green beans instead, and roast until they reach 165°F, 15 to 20 minutes.

Published November 2, 2026 · Updated November 7, 2026