Lemon-garlic roast chicken
Done when: chicken hits 165°F; potatoes tender; beans bright
Ingredients
- 8 bone-in skin-on chicken thighs
- 2 lb baby potatoes, halved
- 1 lb green beans, trimmed
- 2 lemons (zest + juice)
- 4 garlic cloves, minced
- 2–3 Tbsp olive oil
- Kosher salt and black pepper
Steps
- Heat oven to 425°F. Line a large sheet pan with foil.
- Toss thighs and potatoes with 2–3 Tbsp oil, salt, pepper, garlic, and lemon zest.
- Spread on the pan; roast about 25 minutes.
- Add green beans only for the last 15–20 min (not the full roast).
- When chicken hits 165°F, squeeze lemon juice. Rest 5 minutes, then serve.