These Sheet Pan Chicken Thighs feature juicy lemon-garlic chicken thighs roasted with baby potatoes and green beans. This easy one-pan dinner requires minimal prep and is on the table in about 45 minutes, making it perfect for busy weeknights or relaxed weekend meals.
One of the most comforting meals in our house is lemon-garlic roast chicken. Butterflied spatchcock roast chicken is a great option when you want to cook chicken, potatoes and vegetables together in a single pan. When I want the same homey flavors with less fuss, I make these Sheet Pan Chicken Thighs with Potatoes and Green Beans — all the cozy flavor in a fraction of the time.
Why you’ll love this recipe
- Easy one-pan dinner. Lemon-garlic chicken thighs roast with potatoes and green beans on a single sheet pan for straightforward prep and cleanup.
- Comforting and satisfying. All the familiar, roasted-chicken flavors without a long cook time.
- Flexible and customizable. Swap potatoes or green beans for your preferred vegetables and adjust seasonings to suit your taste.
- Diet-friendly options. Naturally gluten- and dairy-free; make it lower-carb by replacing potatoes with broccoli, cauliflower or other low-carb vegetables.
Recipe ingredients
This sheet pan meal comes together with a handful of simple ingredients. Quantities and full details are listed in the ingredients section below.
- Chicken thighs. About 3 lbs of bone-in, skin-on chicken thighs (roughly 6 thighs). Choose similarly sized pieces for even cooking. Use skinless or boneless thighs if you prefer—adjust cooking time accordingly.
- Potatoes. Baby gold potatoes work well; halve them so pieces are uniform (about 1″ pieces) for even roasting. Substitute low-carb vegetables if needed.
- Green beans. Trim and leave whole, or cut in half. You can also use broccoli, carrots, cauliflower or other vegetables.
- Garlic. Fresh minced garlic is best. Substitute 1 teaspoon garlic powder if needed.
- Dijon mustard. Adds savory depth and balances the lemon. Omit if you don’t have it on hand.
- Fresh thyme. Use 1 tablespoon fresh thyme or 1 teaspoon dried. Other herbs like oregano or rosemary also work.
- Lemon juice, olive oil, salt and pepper. The simple lemon-garlic marinade brightens the chicken and vegetables.
How to make lemon garlic chicken thighs
These sheet pan chicken thighs are quick to prepare and mostly hands-off while roasting. For deeper flavor, marinate the chicken in the olive oil mixture for a few hours or overnight.
Pro tip: Marinate the chicken in the olive oil, lemon and herb mixture for a few hours or overnight. Toss the potatoes and green beans with the remaining marinade just before roasting.
- Preheat the oven to 425°F (220°C). Whisk together 1/4 cup extra virgin 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 teaspoon salt and 1/4 teaspoon black pepper in a small bowl.
- Toss 1.5 lbs halved baby potatoes and 12 ounces trimmed green beans with 2 tablespoons of the olive oil mixture and spread them in an even layer on a large rimmed sheet pan.
- Brush or toss 6 bone-in, skin-on chicken thighs with the remaining olive oil mixture and nestle them into the sheet pan among the vegetables.
- Roast at 425°F for 25–35 minutes, or until an instant-read thermometer inserted into the thickest part of a thigh (not touching the bone) reads 170–175°F. Remove from the oven and let rest 5 minutes before serving.
Recipe FAQs
Can I use boneless chicken thighs?
Yes. Bone-in, skin-on thighs deliver the most flavor and juiciness, but skinless boneless thighs reduce calories and cook faster—begin checking for doneness around 20 minutes.
Why aren’t my chicken thighs crispy?
If the pan is crowded, the chicken and vegetables will steam rather than roast. Use a large rimmed sheet pan or split the ingredients across two pans so air can circulate and the skin can crisp.
How can I make this low carb?
Replace the potatoes with low-carb vegetables such as broccoli, cauliflower, Brussels sprouts or fennel.
Recipe notes
- Marinating: For more flavor, marinate the chicken in the olive oil-lemon mixture for a few hours or overnight. Toss the vegetables in the remaining marinade before roasting.
- To crisp skin: If the skin isn’t fully crisped after roasting, remove the vegetables and broil the chicken 1–2 minutes until the skin is golden and crisp.
- Cooking times: If using boneless skinless thighs, check for doneness sooner—about 20 minutes.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
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 baby potatoes and green beans. Ready in about 45 minutes.
Servings
4 servings
Time
Prep: 10 mins · Cook: 40 mins · Total: 50 mins
Equipment
Large rimmed baking sheet
Ingredients
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 3 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1.5 lbs baby potatoes, halved
- 12 ounces green beans, trimmed (halved if desired)
- 6 bone-in, skin-on chicken thighs (about 3 lbs; trimmed of excess fat)
Instructions
- Preheat the oven to 425°F (220°C). In a small bowl whisk together the olive oil, lemon juice, garlic, Dijon, thyme, salt and pepper.
- Place the potatoes and green beans on a large rimmed sheet pan and toss with 2 tablespoons of the olive oil mixture until evenly coated.
- Brush the chicken thighs with the remaining olive oil mixture (or toss together in a bowl) and arrange the thighs on the baking sheet among the vegetables.
- Roast for 25–35 minutes or until the internal temperature of the chicken reaches 170–175°F. Remove from the oven and let rest a few minutes before serving.
Notes
- Marinate chicken for a few hours or overnight for deeper flavor. Toss vegetables in remaining marinade before roasting.
- If the skin needs extra crisping, remove vegetables and broil the chicken 1–2 minutes until golden.
- Boneless thighs cook faster—begin checking after 20 minutes.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition (per serving, estimated)
Calories: 762 kcal · Carbohydrates: 39 g · Protein: 41 g · Fat: 50 g · Saturated Fat: 12 g · Cholesterol: 212 mg · Sodium: 515 mg · Fiber: 7 g · Sugar: 5 g · Vitamin C: 53 mg
All recipes and images © Flavor the Moments.
Note: This recipe was originally published in September 2017. Photos and text have been updated to include step-by-step instructions and additional recipe information.