Herbed Lemon-Garlic Chicken Sheet Pan Dinner

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy roasted chicken thighs infused with fresh lemon and garlic, roasted alongside tender baby potatoes and green beans for an easy weeknight meal. This chicken recipe, ready in about 55 minutes, pairs bone-in chicken thighs, baby potatoes, green beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 International cuisine 450 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 pieces (about 2 lbs) bone-in chicken thighs
1 lb, halved baby potatoes
8 oz, trimmed green beans
2 tbsp fresh lemon juice
4 cloves, minced garlic cloves
3 tbsp olive oil
1 tbsp fresh thyme leaves
1 tsp salt
0.5 tsp black pepper

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat your oven to 425°F. In a large bowl, whisk together 3 tbsp olive oil, 2 tbsp fresh lemon juice, 4 minced garlic cloves, 1 tbsp fresh thyme leaves, 1 tsp salt, and 0.5 tsp black pepper until well combined.
Step 2: Add 4 bone-in chicken thighs, 1 lb halved baby potatoes, and 8 oz trimmed green beans to the bowl. Toss thoroughly to coat all ingredients in the lemon-garlic marinade.
Step 3: Arrange the chicken thighs skin side up on a large rimmed baking sheet. Spread the potatoes and green beans evenly around the chicken.
Step 4: Roast in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are tender and golden brown, stirring the vegetables halfway through cooking.
Step 5: Remove from oven and let rest for 5 minutes before serving, allowing the flavors to meld and juices to redistribute.