Cookwith

Name: Lemon-Rosemary Crispy Chicken Thighs with Roasted Potatoes & Green Beans
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 bone-in, skin-on chicken thighs; 1 lemon, zested and juiced; 2 tbsp olive oil; 2 tsp fresh rosemary, finely chopped (or 1 tsp dried); 1 tsp garlic powder; 1/2 tsp smoked paprika; 1 tsp kosher salt; 1/2 tsp black pepper; 1 lb baby potatoes, halved; 8 oz fresh green beans, trimmed; 1 tbsp fresh parsley, chopped (for garnish)

Lemon-Rosemary Crispy Chicken Thighs with Roasted Potatoes & Green Beans

FruityBanana9962

This dish brings together juicy, crispy-skinned chicken thighs with a bright pop of lemon and the earthy aroma of rosemary, all roasted on a single sheet pan for maximum flavor and minimal cleanup. The potatoes soak up the chicken’s juices, while green beans add fresh crunch and color. Inspired by classic flavor layering, this recipe bridges zesty citrus with savory herbs for a dinner that’s as vibrant as it is comforting. Perfect for a cozy night in, even when the weather calls for clouds and rain.

Ingredients

Instructions

Preheat oven to 425°F (220°C).
Pat chicken thighs dry with paper towels. In a small bowl, mix together lemon zest, half of the lemon juice, olive oil, rosemary, garlic powder, smoked paprika, salt, and pepper.
Rub the marinade all over the chicken thighs, getting under the skin where possible. Let sit at room temperature for 10 minutes while prepping vegetables.
On a large baking sheet, toss the halved potatoes with a drizzle of olive oil, salt, and a pinch of smoked paprika. Nestle the chicken thighs, skin side up, among the potatoes.
Roast for 20 minutes. Remove pan from oven, scatter green beans around chicken and potatoes, and return to oven.
Roast for another 15-20 minutes, until chicken skin is golden and crisp, potatoes are tender, and green beans are just cooked.
Drizzle the remaining lemon juice over the chicken and veggies. Garnish with chopped parsley before serving.