Crispy Lemon Herb Chicken Thighs

Bone-in, skin-on chicken thighs are coated with lemon, garlic, Dijon, and dried herbs, then roasted on a hot sheet pan with small-cut potatoes and green beans so everything finishes within the 30-minute series limit. The chicken browns while the vegetables pick up the seasoned drippings, giving a weeknight main with bright citrus and roasted pan flavor.

By Julienne

Cook time: 18 minutes

Servings: 4

Ingredients

• 20 ml olive oil
• 1 each lemon zested and juiced
• 12 g garlic minced
• 10 g Dijon mustard
• 2 g dried oregano
• 2 g dried thyme
• 2 g paprika
• 7 g kosher salt
• 1 g black pepper freshly ground
• 680 g bone-in, skin-on chicken thighs patted dry
• 350 g baby potatoes halved or quartered into 2 cm pieces
• 10 ml olive oil
• 225 g green beans trimmed
• 8 g fresh parsley chopped

Instructions

1. Position a rack in the upper-middle of the oven and heat to 230°C. In a large bowl, combine 20 ml of the olive oil, the lemon zest and juice, garlic, Dijon mustard, oregano, thyme, paprika, salt, and black pepper. The mixture looks glossy and well blended.
2. Add the chicken thighs and turn to coat well. Toss the potatoes with the remaining 10 ml olive oil in the same bowl, then spread the potatoes on the sheet pan and nestle the chicken thighs among them, skin-side up, with space between pieces. The chicken is exposed on top and the potatoes are in a single layer.
3. Roast for 14 minutes. Add the green beans to the pan, tossing them lightly in the drippings, then roast 4 to 5 minutes more until the chicken skin is crisp and the green beans are tender-crisp. The chicken is browned and the potatoes are fork-tender at the center.
4. Check that the thickest part of the chicken reaches 74°C. Rest for 2 minutes, then transfer to plates and spoon over any pan juices. Finish with parsley if using. The chicken is at temperature and the vegetables are cooked through.