One-Pan Crispy Lemon-Herb Chicken with Roasted Green Beans

Prep
25 Minutes

Cook
1 Hour 10 Minutes

Total
1 Hour 35 Minutes

Servings 
8

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One-Pan Crispy Lemon-Herb Chicken with Roasted Green Beans

There are few dishes simpler and more versatile than one-pan recipes. Not only is cleanup a breeze, but dishes cooked with the one-pan method often deliver intensely flavorful results. This One-Pan Crispy Lemon Herb Chicken with Roasted Green Beans is no exception to the single-dish rule. Loaded with fresh herbs, citrus and veggies, this recipe is bursting with flavor and is easy enough to prepare on weeknights making it the perfect chicken dish.

Ingredients

4-5

Lbs chicken thighs, bone-in and skin-on (roughly 8-10 thighs)

1/4

Cup olive oil

5

Garlic cloves, minced (roughly 1.5 tablespoons)

2

Tablespoons fresh thyme leaves

3

Tablespoons fresh Italian parsley, chopped

2

Lemons, zest and juice (roughly 4-5 tbsp juice)

2

Tablespoon olive oil

4

Teaspoon kosher salt

1/2

Teaspoon black pepper

4

Red onions, sliced into wedges with the root end in tact

24

oz green beans

Steps

  1. Preheat the oven to 400 degrees F.
  2. Zest the lemons and set it aside for garnish. 
  3. In a bowl, combine the garlic, thyme, parsley, lemon juice, olive oil, salt and pepper.
  4. In a 13×9 baking dish, arrange the red onion in a single layer.
  5. Pat the chicken dry with paper towels and then smother it with the herb-garlic mixture. Make sure to pull up the chicken skin slightly to get the herbs and garlic underneath. 
  6. Place the chicken on top of the veggies, stretching the skin out over each piece.
  7. Roast for 30 minutes, then remove it from the oven.
  8. Quickly add the green beans to the pan, stirring them into the onions to coat with oil. Return the pan to the oven.
  9. Roast for another 20-30 minutes until the chicken is cooked through and the skin is crispy (165 F internal temperature).
  10. Let the chicken rest for 5-10 minutes before topping with the lemon zest and remaining parsley and thyme.

This cooking method is very versatile, depending on what herbs and vegetables you prefer. You can swap green beans for asparagus using the same method. If you substitute hardier vegetables like potatoes, sweet potatoes, radishes or carrots, cut them into ~1.5-inch pieces and add them to the pan at the beginning with the onions.

Nutrition Facts

Serving Per Serving 8

Amount Per Serving

Calories: 306

 

% Daily Value*

Total Fat 19.1g

24%

Saturated Fat 4.5g

22%

 

Cholesterol 71mg

24%

Sodium 1233mg

54%

Total Carbohydrate 12.3g

4%

Dietary Fiber 4.3g

15%

Sugars 3.7g

 

Protein 22.2g

 

Vitamin D 0%

Calcium 61mg 5%

Iron 2mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

 

Calories:

2,000

2,500

Total Fat

Less than

65g

80g

Saturated Fat

Less than

20g

25g

Cholesterol

Less than

300mg

300mg

Sodium

Less than

2,400mg

2,400mg

Total Carbohydrate

 

300g

375g

Dietary Fiber

 

25g

30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

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