Sheet-Pan Lemon-Herb Chicken, Baby Potatoes & Green Beans

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Boneless chicken thighs1 1/2 lb
• Baby potatoes1 1/2 lb
• Green beans12 oz
• Lemons2
• Garlic4 cloves
• Olive oil2 tbsp
• Dried oregano1 tsp

How dinner comes together

1. 1

   Heat the oven to 425°F. Halve the potatoes, trim the green beans and cut the lemons into wedges.

2. 2

   Toss the potatoes with 1 tablespoon olive oil, half the garlic, oregano, salt and pepper. Roast cut-side down for 10 minutes.

3. 3

   Add the chicken and green beans. Coat with the remaining oil, garlic and the juice from half the lemon wedges.

4. 4

   Roast until the potatoes are tender and the thickest part of the chicken reaches 165°F, 18–22 minutes.

5. 5

   Rest the chicken for 3 minutes, then serve with the remaining lemon wedges.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• No major allergens declared in the written recipe

Equipment

• 1–2 large sheet pans
• Mixing bowl
• Chef’s knife