Name: Roasted Chicken with Lemon Garlic Green Beans
Prep time: 5 min
Total time: 5 min
Yield: 2 servings
Ingredients: 4 bone-in, skin-on chicken thighs; 1 pound fresh green beans, trimmed and left whole; 2 lemons, 1 sliced and 1 juiced; 4 garlic cloves, minced; 3 tablespoons olive oil, divided; 1 teaspoon paprika; 1 teaspoon dried thyme; Salt and freshly ground black pepper, to taste

Roasted Chicken with Lemon Garlic Green Beans is a simple sheet-pan dinner with crisp chicken skin, tender whole green beans, bright lemon, and savory garlic. Four bone-in chicken thighs and the vegetables cook together for an easy family meal.

Why You’ll Love This Recipe

The recipe uses familiar ingredients, one rimmed baking sheet, and straightforward preparation. Paprika and thyme season the chicken while lemon juice and garlic flavor the green beans without overpowering them.

Ingredients

4 bone-in, skin-on chicken thighs
1 pound fresh green beans, trimmed and left whole
2 lemons, 1 sliced and 1 juiced
4 garlic cloves, minced
3 tablespoons olive oil, divided
1 teaspoon paprika
1 teaspoon dried thyme
Salt and freshly ground black pepper, to taste

How to Make Roasted Chicken with Lemon Garlic Green Beans

Step 1: Preheat and Prepare the Pan

Preheat the oven to 400°F (200°C). Line a rimmed half-sheet pan with parchment paper. Alternatively, lightly grease the pan with olive oil.

Silver rimmed baking sheet lined with parchment paper — A rimmed parchment-lined pan contains the juices and simplifies cleanup.

Step 2: Season the Chicken

Pat all four chicken thighs dry with paper towels. Rub them evenly with 2 tablespoons olive oil, paprika, dried thyme, salt, and black pepper. Arrange the thighs skin-side up in a spacious two-by-two pattern on the prepared sheet pan.

Four seasoned chicken thighs arranged skin side up on a sheet pan — Leave space around each thigh so the skin can roast instead of steam.

Step 3: Add the Lemon Garlic Green Beans

In a bowl, toss the whole trimmed green beans with the remaining tablespoon of olive oil, minced garlic, lemon juice, salt, and pepper. Arrange the beans around and between the chicken thighs. Add the lemon slices without covering the chicken skin.

Whole green beans and lemon slices arranged around four chicken thighs — Keep the green beans whole and distribute them evenly around the four thighs.

Step 4: Roast Until Golden

Roast for 30 to 35 minutes, stirring the green beans halfway through. The chicken is ready when the skin is golden and crisp and an instant-read thermometer inserted into the thickest part, away from the bone, registers at least 165°F (75°C).

Four golden roasted chicken thighs with green beans and lemon — Check the thickest thigh for doneness while keeping the thermometer away from the bone.

Step 5: Rest and Serve

Remove the pan from the oven and let the chicken rest for 5 minutes. Serve one roasted thigh per portion with the lemon-garlic green beans and roasted lemon slices.

Roasted chicken thigh served with lemon garlic green beans — Resting briefly helps the chicken retain its juices before serving.

Expert Tips

Dry the skin well: Removing surface moisture helps it become crisp.
Do not crowd the pan: Use a rimmed half-sheet pan so the ingredients roast evenly.
Stir only the beans: Leave the chicken skin-side up throughout roasting.
For extra-crisp skin: Broil for 2 to 3 minutes at the end while watching closely.
Optional heat: Add a small pinch of red pepper flakes to the beans if desired.

Approximate Nutrition

One serving provides approximately 350 calories, 22 grams protein, 10 grams carbohydrates, and 25 grams fat. Values vary with thigh size and the amount of oil retained after roasting.