Every Helping
Sign inSign up freeSign up

Dinner recipe · from the recipe book

Lemon-Herb Chicken Thighs with Potatoes and Green Beans

Juicy rosemary-thyme chicken thighs roasted over crisp-edged red potatoes and green beans, finished with bright lemon and parsley.

Lemon-Herb Chicken Thighs with Potatoes and Green Beans

Ingredients

  • 2 lb900 gChicken thighs, boneless skinlesstrimmed
  • 4½ small800 gRed potatoescut into 1-inch chunks
  • 4½ cups cut450 gGreen beanstrimmed
  • 1 medium110 gRed onioncut into wedges
  • 3 tbsp40 gOlive oil
  • 5 cloves15 gGarlicminced
  • 1¾ tsp2 gDried rosemary
  • 2 tsp2 gDried thyme
  • 1 tsp6 gSalt
  • ¾ tsp2 gBlack pepper
  • 1 lemon, juiced45 gLemon juice
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Preheat the oven to 425°F (220°C) and line two sheet pans with parchment.
  2. In a small bowl, stir together the olive oil, garlic, rosemary, thyme, salt and black pepper to make the herb oil.
  3. Toss the potatoes and red onion with one third of the herb oil and spread on the first pan; roast 10 minutes.
  4. Rub the chicken thighs with half of the remaining herb oil and arrange them on the second pan.
  5. Toss the green beans with the last of the herb oil and add them to the potato pan, stirring the potatoes.
  6. Roast both pans for 25 to 30 minutes, until the potatoes are tender and browned and the chicken reaches 165°F (74°C) in the thickest part.
  7. Drizzle the chicken and vegetables with the lemon juice, scatter with the parsley and serve.

Allergens: none of the nine major allergens in the ingredients as written.

Cook mode Log it

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on November 5, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book