Description
A simple and flavorful sheet pan dinner featuring juicy roasted chicken thighs and tender green beans, all cooked together for an easy, healthy meal.
Ingredients
4 bone-in, skin-on chicken thighs
1 pound fresh green beans, trimmed
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lemon, sliced into rounds
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, combine garlic powder, smoked paprika, dried thyme, salt, and black pepper.
Place the chicken thighs on a large sheet pan. Drizzle 1 tablespoon of olive oil over the chicken and rub the spice mixture evenly on both sides of each thigh.
In a separate bowl, toss the trimmed green beans with the remaining 1 tablespoon of olive oil and a pinch of salt and pepper.
Arrange the green beans around the chicken thighs on the sheet pan.
Place lemon slices on top of the chicken thighs and scattered among the green beans.
Roast in the preheated oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the green beans are tender.
If desired, broil for an additional 2-3 minutes to crisp the chicken skin.
Remove from the oven and let rest for 5 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes