One-Pan Crispy Lemon-Herb Chicken with Roasted Green Beans

There are few dishes simpler and more versatile than one-pan recipes. Not only is cleanup a breeze, but dishes cooked with the one-pan method often deliver intensely flavorful results. This One-Pan Crispy Lemon Herb Chicken with Roasted Green Beans is no exception to the single-dish rule. Loaded with fresh herbs, citrus, and veggies, this recipe is bursting with flavor and is easy enough to prepare on weeknights making it the perfect chicken dish.


4-5Lbs chicken thighs, bone-in, and skin-on (roughly 8-10 thighs)
1/4Cup olive oil
5Garlic cloves, minced (roughly 1.5 tablespoons)
2Tablespoons fresh thyme leaves
3Tablespoons fresh Italian parsley, chopped
2Lemons, zest, and juice (roughly 4-5 tbsp juice)
2Tablespoon olive oil
4Teaspoon kosher salt
1/2Teaspoon black pepper
4Red onions, sliced into wedges with the root end intact
24oz green beans


  • Preheat the oven to 400 degrees F.
  • Zest the lemons and set it aside for garnish. 
    In a bowl, combine the garlic, thyme, parsley, lemon juice, olive oil, salt, and pepper.
  • In a 13×9 baking dish, arrange the red onion in a single layer.
  • Pat the chicken dry with paper towels and then smother it with the herb-garlic mixture. Make sure to pull up the chicken skin slightly to get the herbs and garlic underneath. 
  • Place the chicken on top of the veggies, stretching the skin out over each piece.
  • Roast for 30 minutes, then remove it from the oven.
  • Quickly add the green beans to the pan, stirring them into the onions to coat with oil. Return the pan to the oven.
  • Roast for another 20-30 minutes until the chicken is cooked through and the skin is crispy (165 F internal temperature).
  • Let the chicken rest for 5-10 minutes before topping with the lemon zest and remaining parsley and thyme.

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