Sheet Pan Chicken Thighs Recipe with Lemon and Potatoes
Running thin on patience and need to get dinner on the table? We understand. Our sheet pan chicken thighs with lemon and potatoes cook together for a delicious meal that even picky eaters will devour with ridiculously easy clean-up. No ex
Servings: 6 servings
Calories: 486kcal
Ingredients
- 4 russet potatoes washed and diced into ½ cubes
- ½ cup mushrooms cleaned and stems removed
- 1 pint fresh green beans
- 1 onion sliced
- 2 garlic cloves minced
- 2 to 3 tbs Olive oil
- Salt & pepper
- 6 chicken thighs bone-in, skin on
- ½ tsp dried thyme
- 3 tbs Butter
- 1 lemon sliced thin
Instructions
- Line a large baking sheet with foil, or ready a large glass baking 9x13 baking dish.
- Preheat the oven to 350 degrees.
- In a large bowl, toss the potatoes, mushrooms, green beans, onion and garlic slices in 2 tbs olive oil.
- Season with salt and pepper. Arrange the veggies on an even layer on the prepared pan.
- Meanwhile, rub each of the thighs with olive oil and salt and pepper.
- Nestle the chicken thighs on the baking sheet and sprinkle with thyme.
- Arrange one thin slice of lemon over each of the thighs and squeeze out any remaining juice over the rest of the pan.
- Place the pan in the preheated oven and cook for about 35 to 40 minutes, until the chicken is cooked through.
- Remove from oven and allow to cool for a few minutes before serving.
Nutrition
Serving: 1serving | Calories: 486kcal | Carbohydrates: 34g | Protein: 23g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 126mg | Sodium: 145mg | Potassium: 1053mg | Fiber: 5g | Sugar: 4g | Vitamin A: 813IU | Vitamin C: 28mg | Calcium: 66mg | Iron: 3mg