Serves 4  |  Prep 10 min  |  Cook 25 min  |  Total 35 min

Ingredients

• 2 lbs boneless skinless chicken thighs (about 6–8 pieces)
• 2 tbsp olive oil
• 1 lemon, zested and juiced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 4 cloves garlic, minced
• 1 lb baby potatoes, halved
• 1 lb green beans, trimmed
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 425°F and line a sheet pan with foil.
2. In a bowl, whisk oil, lemon zest, lemon juice, oregano, thyme, garlic, salt and pepper.
3. Toss chicken in half the marinade. Let sit while you prep veggies.
4. Toss potatoes and green beans with the remaining marinade on the pan.
5. Arrange chicken among the veggies.
6. Roast 20–25 minutes until chicken reaches 165°F and potatoes are tender.
7. Broil 1–2 minutes if you want a little more color.
8. Let rest 5 minutes, then serve with lemon wedges.