Sheet Pan Chicken Thighs

Ingredients

• 1/4 cup extra virgin olive oil
• 1/4 cup fresh lemon juice (1 large juicy lemon)
• 3 garlic cloves (minced)
• 1 tablespoon dijon mustard
• 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1.5 lbs. baby potatoes (halved)
• 12 ounces green beans (trimmed; halved if desired)
• 6 bone-in skin-on chicken thighs (about 3 lbs.; trimmed of excess fat as necessary)

Instructions

1. 1

   Combine marinade: Preheat the oven to 425 degrees. Place the olive oil, lemon juice, garlic, dijon, thyme, salt and pepper in a small bowl and whisk until well incorporated.

2. 2

   season vegetables: Place the potatoes and green beans on a large rimmed sheet pan and toss with 2 tablespoons of the olive oil mixture until well coated.

3. 3

   season chicken thighs: Brush the chicken thighs with the remaining olive oil mixture (or toss together in a bowl), and place the chicken thighs on the baking sheet.

4. 4

   Cook: Roast for 25-35 minutes or until the internal temperature of the chicken reaches 175 degrees. Remove from heat and allow to cool slightly. Serve and enjoy!