Lemon Herb Chicken Thighs with Crispy Green Beans Sheet Pan Meal Recipe
This Chicken and Green Beans Sheet Pan Meal is a simple, flavorful, and nutritious dinner option featuring bone-in, skin-on chicken thighs roasted alongside fresh green beans. Marinated in a zesty blend of olive oil, lemon juice, and herbs, the chicken and crisp-tender green beans cook together on a single baking sheet for an easy, one-pan meal perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Chicken
- 4 very large bone-in, skin-on chicken thighs
Vegetables
- 1 lb. fresh green beans, trimmed
Marinade
- 1/3 cup extra-virgin olive oil
- 1/3 cup lemon juice
- 2 tsp Spike Seasoning (or another all-purpose seasoning blend)
- 1/2 tsp dried thyme
- Salt, to taste
- Fresh ground black pepper, to taste
- Zest of one lemon
Instructions
- Trim Chicken: Trim excess skin and fat from the chicken thighs, leaving some skin on top for crispiness. Use kitchen shears or have the chicken pre-trimmed at purchase.
- Prepare Marinade: In a bowl, mix olive oil, lemon juice, Spike Seasoning, dried thyme, salt, and pepper to create the marinade.
- Marinate Chicken: Reserve 3 tablespoons of the marinade separately. Place the chicken and the remaining marinade into a resealable plastic bag or container, ensuring chicken is well coated. Refrigerate and marinate for at least 30 minutes or longer if possible.
- Prepare Green Beans: Trim the ends of the green beans and soak them in ice water to crispen. Use a salad spinner to dry, or drain well in a colander.
- Preheat Oven & Prepare Chicken for Roasting: Remove chicken from marinade (discard used marinade), place on a large baking sheet sprayed with non-stick spray, and allow chicken to come to room temperature. Preheat oven to 425°F (220°C).
- Roast Chicken: Roast chicken in the preheated oven for 20 minutes to start cooking the meat and render the skin.
- Mix Lemon Zest with Reserved Marinade: While chicken roasts, zest the lemon and mix the zest into the reserved 3 tablespoons of marinade.
- Add Green Beans to Baking Sheet: After 20 minutes, remove the baking sheet. Push chicken to the edges to make room for green beans. Place trimmed green beans on the sheet and brush them with the lemon zest marinade.
- Finish Roasting: Return the baking sheet to the oven and roast chicken and green beans together for another 20 minutes, or until chicken reaches an internal temperature of 165°F (75°C) and green beans are tender-crisp.
- Serve: Remove from oven and serve hot. Enjoy your flavorful sheet pan meal!
Notes
- Marinating longer than 30 minutes will enhance flavor but is not required.
- Using bone-in, skin-on chicken thighs ensures juicy meat and crispy skin; skinless or boneless thighs can be used but may alter cooking time and texture.
- If preferred, substitute Spike Seasoning with your favorite all-purpose seasoning blend suitable for chicken.
- Be sure to monitor chicken’s internal temperature to ensure safety and optimal juiciness.
- Trimming green beans and soaking them in ice water helps maintain their crispness after roasting.