Smart Recipe Kitchen

2026-05-08

This sheet pan lemon herb chicken dinner is practical, flavorful, and built for an easy cleanup night. Serves 4.

Ingredients:

• 1 1/2 pounds baby potatoes, halved
• 3 tablespoons olive oil, divided
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 1 1/2 pounds boneless, skinless chicken thighs
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 12 ounces green beans, trimmed
• 1 lemon, half sliced and half juiced
• 2 tablespoons chopped parsley

Instructions:

1. Heat the oven to 425°F and line a sheet pan with parchment.
2. Toss the potatoes with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and the pepper. Spread them on the pan and roast for 15 minutes.
3. Meanwhile, toss the chicken with 1 tablespoon olive oil, garlic powder, oregano, thyme, and 1/4 teaspoon salt.
4. In a bowl, toss the green beans with the remaining 1/2 tablespoon olive oil and the remaining 1/4 teaspoon salt.
5. Remove the pan from the oven, stir the potatoes, then add the chicken and green beans. Tuck in the lemon slices.
6. Roast 18 to 20 minutes, until the chicken is cooked through and the potatoes are tender.
7. Drizzle with the lemon juice and sprinkle with parsley before serving.

Why it works:

Roasting the potatoes first gives them a head start so the whole meal finishes together.

Timing:

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