Sheet-pan lemon chicken
Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.
Chicken thighs roast beside small potato cubes and green beans.
Mediterranean-inspired · dinner · moderate
Servings: 2
Prep: 15 min
Cook: 35 min
Total: 50 min (estimate)
Estimated cost: USD 7 per serving. Not a price quote or a CAD conversion.
Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.
Known allergens: No listed major allergens. This list may be incomplete; check package labels and cross-contact.
Before you cook
- Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
- Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
- Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
- Thaw raw meat or seafood in the refrigerator. Use a separate board and utensils for raw ingredients; wash hands and clean and sanitize tools and surfaces afterward. Never put cooked food on a plate that held raw food. Check internal temperature with a clean food thermometer in the thickest part of each piece.
- Do not rinse raw meat or poultry; splashes can spread bacteria. Cooking times are estimates: the required internal temperature controls doneness.
Ingredients
- 12 ounces raw boneless skinless chicken thighs (340 g Thawed in the refrigerator; not frozen.)
- 2 medium potatoes (450 g, 1/2-inch cubes)
- 2 cups green beans (trimmed)
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/4 teaspoon fine salt
Cooking instructions
- Heat the oven to 425°F/220°C. Toss the potatoes with half the olive oil and half the fine salt on a rimmed sheet pan.
- Coat the raw boneless skinless chicken thighs with the remaining oil and salt, lemon juice and dried oregano in a separate bowl. Place beside the potatoes; wash the raw chicken bowl and tools.
- Roast for 20 minutes. Turn the potatoes and add the green beans to the pan.
- Roast for 10–15 minutes more until the potatoes are tender and each chicken piece reaches 74°C/165°F. Check the vegetables are cooked through where chicken juices touched them; serve using clean utensils.
Source & attribution
Original EZEATS recipe text, authored for EZEATS EH LLC.
First-party EZEATS content; no external reuse license granted.
Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.
Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.