Sheet-pan lemon garlic chicken with green beans
Juicy chicken thighs and crisp green beans roasted together with lemon, garlic and a little parmesan.
Serves 4 · 35 min · about 430 cal · 41 g protein · 12 g carbs · 24 g fat per serving
Ingredients
- 2 lb boneless, skinless chicken thighs
- 1 lb green beans, trimmed
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 lemon (zest and juice)
- 1 tsp dried oregano
- 1/4 cup grated parmesan
- Salt and pepper
Steps
- Heat the oven to 425°F (220°C).
- Toss the chicken with 2 tbsp of the oil, the garlic, lemon zest, oregano, 1 tsp salt and some pepper. Spread it on a large sheet pan.
- Toss the green beans with the rest of the oil and a pinch of salt, and add them around the chicken.
- Roast 22–25 minutes, until the chicken reaches 165°F (74°C) inside and the beans are browned in spots.
- Squeeze the lemon over everything and scatter the parmesan on top.