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Crisp-skinned chicken thighs, golden potato halves and green beans on a parchment-lined sheet pan with lemon wedges

Roasted Lemon Garlic Chicken Thighs with Potatoes and Beans

Roasted lemon garlic chicken thighs with baby potatoes and green beans, ready with about 40 minutes in the oven and 15 minutes of prep.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 660
Ingredients Method Notes

Ingredients
  

Chicken and marinade
  • 8 bone-in, skin-on chicken thighs (about 1.2 kg / 2.6 lb); patted dry
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 2 lemons zest of both, juice of 1 (about 3 tbsp)
  • 2 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
Vegetables
  • 700 g baby potatoes halved, quartered if larger than a golf ball
  • 350 g green beans trimmed
  • 3 tbsp olive oil 2 tbsp for the potatoes, 1 tbsp for the beans
  • 1 tsp kosher salt 3/4 tsp for the potatoes, 1/4 tsp for the beans
  • 1/4 tsp black pepper
To finish
  • 3 cloves garlic minced
  • 3 tbsp lemon juice from the second lemon
  • 2 tbsp fresh parsley chopped

Method
 

  1. Heat the oven to 220 C / 425 F with racks in the upper and lower thirds. Line two 33 x 46 cm / 13 x 18 inch sheet pans with parchment.
  2. In a large bowl, whisk 2 tbsp olive oil, the zest of both lemons, the juice of 1 lemon, 3 minced garlic cloves, the oregano, 1 tsp salt, and 1/2 tsp pepper. Add the dry thighs and rub the marinade over the meat and under the skin. Let them sit for 15 minutes while the oven heats. Only half the garlic goes in now, because minced garlic scorches in a 220 C oven and turns bitter.
  3. In a second bowl, toss the potatoes with 2 tbsp olive oil, 3/4 tsp salt, and 1/4 tsp pepper. Divide them between the two pans, cut-side down. Set 4 thighs skin-side up on each pan, leaving a little space around each piece.
  4. Roast for 25 minutes, swapping the pans between racks after about 12 minutes, until the chicken skin starts to turn golden.
  5. Toss the green beans with 1 tbsp olive oil and 1/4 tsp salt. Pull the pans out, scatter half the beans on each pan, and roast for 15 minutes more. The chicken is done when the skin is deep golden, a fork slides easily into a potato, and a thermometer in the thickest part of a thigh, not touching bone, reads 175 F / 80 C.
  6. Stir the remaining garlic and the parsley into the juice of the second lemon. Spoon it over the hot chicken and vegetables, and serve right away with the pan juices.

Notes

  • Zest both lemons before juicing, because a squeezed lemon is hard to zest.
  • Use two sheet pans so the chicken and potatoes brown instead of steam.
  • Save half the garlic for the end, so it doesn't turn bitter in the oven.
  • Check thighs at 175 F / 80 C in the thickest part, away from the bone.