Delicious Baked Chicken Dinner (Print Version)

Juicy baked chicken thighs with lemon herb potatoes, carrots, and green beans, all roasted on one sheet pan for a full dinner.

# Ingredients:

For the chicken and vegetables

01 - 4 bone-in, skin-on chicken thighs, about 2 1/2 lb (1.1 kg)
02 - 1 1/2 lb (680 g) baby potatoes, halved
03 - 4 medium carrots, cut into 2-inch pieces
04 - 1 medium red onion, cut into wedges
05 - 8 oz (225 g) green beans, trimmed
06 - 3 tablespoons olive oil, divided
07 - 1 1/2 teaspoons kosher salt, divided
08 - 3/4 teaspoon black pepper, divided

For the lemon herb coating

09 - 1 lemon, zested and juiced
10 - 3 garlic cloves, minced
11 - 1 tablespoon Dijon mustard
12 - 1 teaspoon honey
13 - 1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried thyme
14 - 1 teaspoon chopped fresh rosemary, or 1/2 teaspoon dried rosemary
15 - 1/2 teaspoon smoked paprika
16 - 2 tablespoons chopped fresh parsley, for serving

# Instructions:

01 - Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment paper or lightly oil it.
02 - Toss the potatoes, carrots, and red onion with 2 tablespoons olive oil, lemon zest, thyme, rosemary, 1 teaspoon salt, and 1/2 teaspoon pepper. Spread them on the sheet pan and roast for 15 minutes.
03 - Pat the chicken thighs very dry. In a small bowl, mix lemon juice, Dijon mustard, honey, garlic, smoked paprika, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Rub the mixture all over the chicken.
04 - Remove the pan from the oven and nestle the chicken thighs skin side up among the vegetables. Return to the oven and bake for 25 minutes.
05 - Toss the green beans with a tiny drizzle of oil and a pinch of salt. Scatter them around the pan and roast 10-15 minutes more, until the chicken reaches 165°F and the potatoes are tender.
06 - Rest the chicken for 5 minutes. Sprinkle with parsley and spoon the lemony pan juices over the chicken and vegetables before serving.

# Notes:

01 - Use a large sheet pan so the chicken and vegetables roast instead of steam.
02 - Chicken is done when the thickest part reaches 165°F on an instant-read thermometer.
03 - Leftovers keep well in the refrigerator for 3-4 days.

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