One-Pot Lemon Herb Chicken with Green Beans and Potatoes

• 6 bone-in, skin-on chicken thighs
• 1 pound baby potatoes, halved
• 12 ounces fresh green beans, trimmed
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• ¼ cup chicken broth
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 400°F (200°C). Pat chicken thighs dry with paper towels and season generously with salt, pepper, smoked paprika, dried oregano, and thyme on both sides.
2. In a large oven-safe skillet or sauté pan, heat 2 tablespoons olive oil over medium-high heat. Add the chicken thighs skin-side down and sear until skin is golden brown and crisp, about 5-6 minutes. Flip and cook for 2 more minutes. Remove chicken and set aside.
3. Add the remaining 1 tablespoon olive oil to the pan. Toss in the halved baby potatoes and cook, stirring occasionally, for about 5 minutes until they start to brown slightly.
4. Add the minced garlic and lemon zest to the potatoes, stirring for 1 minute until fragrant. Pour in the chicken broth and lemon juice, scraping the bottom of the pan to incorporate any browned bits.
5. Nestle the seared chicken thighs on top of the potatoes in the pan. Transfer the pan to the preheated oven and roast for 15 minutes.
6. Carefully remove the pan from the oven, add the trimmed green beans around the chicken and potatoes, and return to the oven. Continue roasting for another 10-12 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
7. Remove from oven and let rest for 5 minutes. Garnish with fresh chopped parsley before serving.

Chef tips

• If you don’t have an oven-safe pan, transfer everything to a baking dish before roasting.
• To save time, use pre-trimmed green beans and baby potatoes available at most grocery stores.
• Check the internal temperature of the chicken with a meat thermometer to ensure it’s fully cooked and safe to eat.
• For a low-carb option, substitute potatoes with cauliflower florets but reduce roasting time to around 20 minutes total.