These Sheet Pan Chicken Thighs feature juicy lemon-garlic chicken thighs roasted with potatoes and green beans. It’s an easy one-pan dinner with minimal prep that comes together in about 45 minutes—perfect for busy weeknights or relaxed weekend meals.
Why you’ll love this recipe
- Simple one-pan meal. Roast the chicken, potatoes and green beans together on a single sheet pan for easy cleanup.
- Comforting flavor. Bright lemon and garlic complement the rich, roasted chicken for classic, comforting taste.
- Flexible and customizable. Swap vegetables, use different herbs, or adjust seasonings to suit your preferences.
- Diet-friendly options. The dish is gluten- and dairy-free as written, and can be made low-carb by replacing potatoes with broccoli, cauliflower, or other low-carb vegetables.
Recipe ingredients
This straightforward sheet pan recipe uses a few pantry staples. Quantities below serve about 4 people.
- Chicken thighs. About 3 lbs (roughly 6 bone-in, skin-on thighs). Choose thighs of similar size for even cooking. Use skinless or boneless thighs if preferred—adjust cook time accordingly.
- Potatoes. 1.5 lbs baby gold potatoes, halved (or your favorite potato variety, cut into uniform ~1″ pieces).
- Green beans. 12 oz, trimmed; leave whole or halve them.
- Olive oil. 1/4 cup extra virgin olive oil for the marinade.
- Lemon juice. 1/4 cup fresh lemon juice (about 1 large lemon) for bright acidity.
- Garlic. 3 cloves, minced (or 1 tsp garlic powder as a substitute).
- Dijon mustard. 1 tbsp for savory depth (optional but recommended).
- Fresh thyme. 1 tbsp chopped, or 1 tsp dried thyme; other herbs work well too.
- Salt and pepper. About 1/2 tsp salt and 1/4 tsp black pepper, adjusted to taste.
How to make lemon garlic chicken thighs
This sheet pan recipe is quick and requires minimal hands-on time. For best flavor, you can marinate the chicken for a few hours or overnight, but it also works well when assembled and roasted right away.
Pro tip: Marinate the chicken in the olive oil mixture for extra flavor. Toss the potatoes and green beans in the remaining marinade before roasting.
- Preheat the oven to 425°F (218°C). In a small bowl, whisk together 1/4 cup olive oil, 1/4 cup fresh lemon juice, 3 minced garlic cloves, 1 tablespoon Dijon mustard, 1 tablespoon chopped fresh thyme (or 1 tsp dried), 1/2 tsp salt and 1/4 tsp black pepper.
- Place the halved potatoes and trimmed green beans on a large rimmed baking sheet. Toss with 2 tablespoons of the olive oil mixture so the vegetables are well coated and spread them evenly across the pan.
- Brush or toss the chicken thighs with the remaining olive oil mixture, then nestle the thighs among the vegetables on the sheet pan, skin side up.
- Roast at 425°F for 25–35 minutes, or until an instant-read thermometer inserted into the thickest part of a thigh (not touching bone) reads 170–175°F. Remove from the oven and let rest 5 minutes before serving.
Recipe FAQs
Yes. Bone-in, skin-on thighs yield the most flavor and juiciness, but boneless skinless thighs work if you prefer. Boneless thighs cook faster—start checking for doneness around 20 minutes.
If the pan is overcrowded the ingredients will steam instead of roast, which prevents crisping. Use a larger sheet pan or two pans to give the chicken room for hot air circulation. If needed, remove veggies and broil the chicken 1–2 minutes to crisp the skin.
Yes. Replace the potatoes with low-carb vegetables such as broccoli, cauliflower, or fennel to reduce carbohydrates while keeping the same method and flavors.
Recipe notes
- Marinating: Marinate chicken for a few hours or overnight for deeper flavor. Toss vegetables in the leftover marinade before roasting.
- To get crisp skin: Give the ingredients space on the pan and consider a brief broil (1–2 minutes) at the end if skin isn’t as crisp as you’d like.
- Cooking time: Skinless or boneless thighs cook faster—check for doneness after about 20 minutes.
- Storage: Refrigerate leftovers for up to 3 days. Reheat gently to preserve juiciness.
More chicken recipes you’ll love
- Air fryer chicken breast
- Air fryer chicken thighs
- Chicken piccata
- Chicken stew
- Coq au vin
- Creamy chicken marsala
- Grilled chicken thighs
- Instant Pot chicken and rice
- Tequila lime chicken with avocado-peach salsa
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Sheet Pan Chicken Thighs
Juicy lemon-garlic chicken thighs roasted with potatoes and green beans—an easy one-pan dinner ready in about 45 minutes.
Servings: 4 | Prep: 10 mins | Cook: 40 mins | Total: 50 mins
Ingredients
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 3 garlic cloves, minced
- 1 tbsp Dijon mustard
- 1 tbsp fresh chopped thyme (or 1 tsp dried)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1.5 lbs baby potatoes, halved
- 12 oz green beans, trimmed
- 6 bone-in, skin-on chicken thighs (about 3 lbs), trimmed of excess fat
Instructions
- Preheat oven to 425°F. Whisk olive oil, lemon juice, garlic, Dijon, thyme, salt and pepper together.
- Toss potatoes and green beans with 2 tablespoons of the mixture and spread on a rimmed baking sheet.
- Brush remaining mixture on the chicken thighs and place them skin-side up among the vegetables.
- Roast 25–35 minutes until the chicken reaches 170–175°F internally. Let rest 5 minutes before serving.
Nutrition (estimated)
Calories: 762 kcal; Carbohydrates: 39 g; Protein: 41 g; Fat: 50 g. Nutrition values are estimates for informational purposes.
Note: This recipe was originally published in September 2017. Photos and text have been updated to include clearer steps and additional recipe information.
All recipes and images © Flavor the Moments.