Sheet Pan Lemon Herb Chicken Thighs

Ingredients

• 8 bone-in, skin-on chicken thighs
• 3 tbsp olive oil
• juice and zest of 2 lemons
• 4 cloves garlic (minced)
• 1 tbsp rosemary (chopped)
• 1 tbsp thyme leaves
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lb green beans (trimmed)
• 1 pint cherry tomatoes
• 1/2 cup Kalamata olives

Steps

1. 1

   Preheat oven to 425°F. Toss chicken thighs with olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, paprika, salt, and pepper.

2. 2

   Arrange chicken skin-side up on a large sheet pan. Scatter green beans, cherry tomatoes, and olives around the chicken.

3. 3

   Drizzle vegetables with a bit more olive oil and season with salt and pepper.

4. 4

   Roast for 30-35 minutes until chicken skin is crispy and internal temperature reaches 165°F.

5. 5

   Let rest 5 minutes before serving straight from the pan.