One-Pan Lemon Garlic Chicken and Vegetables

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1 pound baby potatoes, halved
• 3 medium carrots, cut into sticks
• 8 ounces green beans, trimmed
• 2 lemons
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment or lightly oil it.
2. Toss the potatoes and carrots with 2 tablespoons olive oil, half the garlic, oregano, paprika, salt, pepper, and the zest of one lemon. Spread them on the pan and roast for 15 minutes.
3. Rub the chicken thighs with the remaining olive oil, garlic, seasoning, and the juice of half a lemon. Nestle the chicken among the partly roasted vegetables, skin-side up.
4. Roast for 20 minutes, then add the green beans and the remaining lemon cut into wedges. Continue roasting until the chicken reaches 165°F in the thickest part and the vegetables are tender, 8 to 12 minutes more.
5. Rest the pan for 5 minutes. Spoon the pan juices over the chicken and vegetables before serving.