Weeknight lemon garlic chicken thighs

Name: Weeknight lemon garlic chicken thighs
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 6 bone-in, skin-on chicken thighs; 2 lemon, one zested and juiced, one sliced; 6 garlic cloves, smashed; 3 tbsp olive oil; 1 tsp dried oregano; 500 g baby potatoes, halved; 200 g green beans, trimmed; salt and black pepper

Crisp-skinned chicken thighs roasted on a sheet pan with lemon, garlic and whatever vegetables are closest to expiring. One pan, forty minutes, no fuss.

Serves 4 · Prep 15 min · Cook 40 min

Ingredients

6 bone-in, skin-on chicken thighs
2 lemon, one zested and juiced, one sliced
6 garlic cloves, smashed
3 tbsp olive oil
1 tsp dried oregano
500 g baby potatoes, halved
200 g green beans, trimmed
salt and black pepper

Steps

Heat the oven to 220°C (425°F). Pat the chicken dry and season generously with salt and pepper.
Toss the potatoes with half the oil, the oregano and the garlic on a large sheet pan. Nestle the chicken skin-side up among them and drizzle with the remaining oil, the lemon zest and juice.
Roast for 25 minutes, then scatter the green beans and lemon slices around the pan and roast 12–15 minutes more until the skin is deep golden and the thighs read 75°C (165°F).
Rest five minutes, spoon the pan juices over everything and serve.

RecipeBookManager editorial — original recipe, October 2026. Original content published by RecipeBookManager; reuse permission held by the app.