Smart Recipe Kitchen

2026-05-04

This sheet pan lemon chicken with green beans and potatoes is a steady weeknight dinner that keeps cleanup manageable and still feels complete. Serves 4.

Ingredients:

• 1 1/2 pounds boneless skinless chicken thighs
• 1 pound baby potatoes, halved
• 12 ounces green beans, trimmed
• 3 tablespoons olive oil
• 1 lemon, half sliced and half juiced
• 3 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika

Instructions:

1. Heat oven to 425°F. Line a large sheet pan with parchment.
2. Toss the potatoes with 1 1/2 tablespoons olive oil, half the salt, half the pepper, and the paprika. Spread on the pan and roast for 15 minutes.
3. In a bowl, stir together the remaining olive oil, lemon juice, garlic, oregano, remaining salt, and remaining pepper. Coat the chicken in the mixture.
4. Remove the pan from the oven. Add the chicken and green beans, then scatter lemon slices over the pan.
5. Roast 18 to 22 minutes more, until the chicken is cooked through and the potatoes are tender.
6. Rest 5 minutes before serving.

Why it works:

The potatoes get a head start so everything finishes at about the same time without overcooking the green beans.

Timing:

Prep 15 minutes, cook 35 minutes, total about 50 minutes.