One-Pan Roasted Lemon Herb Chicken with Potatoes and Green Beans

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy roasted chicken thighs infused with lemon and herbs, roasted alongside tender potatoes and crisp green beans for an effortless all-in-one dinner. This american-inspired chicken ready in about 47 minutes pairs bone-in, skin-on chicken thighs, baby potatoes, halved, fresh green beans, trimmed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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: 10 min Cook: 37 min Serves 4 American cuisine 520 cal/serving
Plan a meal with the AI → Order on Instacart →

Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, whisk together 4 tbsp olive oil, 1 tsp lemon zest, 2 tbsp lemon juice, 3 minced garlic cloves, 1 tsp dried thyme, 1 tsp dried rosemary, 1 1/2 tsp salt, and 1 tsp black pepper until combined.
  2. Step 2: Add 6 bone-in, skin-on chicken thighs and 1 lb halved baby potatoes to the bowl. Toss well to evenly coat the chicken and potatoes with the lemon herb marinade.
  3. Step 3: Spread the chicken and potatoes on a large rimmed baking sheet in a single layer, skin side up. Roast uncovered for 25 minutes.
  4. Step 4: Remove the baking sheet and add 12 oz trimmed fresh green beans around the chicken and potatoes. Toss the green beans lightly with any remaining marinade on the pan.
  5. Step 5: Return to oven and roast for an additional 10-12 minutes until the chicken skin is golden and crispy, potatoes are fork-tender, and green beans are bright green and slightly crisp. Let rest 5 minutes before serving.

Frequently asked questions

How long does One-Pan Roasted Lemon Herb Chicken with Potatoes and Green Beans take to make?

Total time is about 47 minutes (10 min prep + 37 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pan Roasted Lemon Herb Chicken with Potatoes and Green Beans?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep baby potatoes, halved from drying out.

Can I substitute ingredients in One-Pan Roasted Lemon Herb Chicken with Potatoes and Green Beans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pan Roasted Lemon Herb Chicken with Potatoes and Green Beans for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pan Roasted Lemon Herb Chicken with Potatoes and Green Beans?

American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →