Preheat the oven to 400°F/205°C.
In a small bowl, whisk together the olive oil, lemon juice and zest, garlic, Italian seasoning, salt and pepper until completely blended. Take each chicken thigh and rub the herb mixture under the skin and around the outside surface. Lay the chicken with skin side up onto the sheet pan creating four quadrants. Place the potatoes cut side down on the sheet. Arrange the green beans evenly around the chicken and potatoes. Drizzle with the lemon/herb mixture. Toss gently to ensure that everything is well coated.
Place a lemon slice on top of each chicken thigh and arrange the rest evenly over the pan along with fresh rosemary sprigs. Place the pan in the centre of the oven and roast for 35 - 40 minutes until the chicken registers 165°F/74°C on the thermometer. Remove from the oven and let sit for 5 minutes before serving.
Chef’s Note: Asparagus makes a great substitute for the green beans in this recipe.
Preheat the oven to 400°F/205°C.
In a small bowl, whisk together the olive oil, lemon juice and zest, garlic, Italian seasoning, salt and pepper until completely blended. Take each chicken thigh and rub the herb mixture under the skin and around the outside surface. Lay the chicken with skin side up onto the sheet pan creating four quadrants. Place the potatoes cut side down on the sheet. Arrange the green beans evenly around the chicken and potatoes. Drizzle with the lemon/herb mixture. Toss gently to ensure that everything is well coated.
Place a lemon slice on top of each chicken thigh and arrange the rest evenly over the pan along with fresh rosemary sprigs. Place the pan in the centre of the oven and roast for 35 - 40 minutes until the chicken registers 165°F/74°C on the thermometer. Remove from the oven and let sit for 5 minutes before serving.
Chef’s Note: Asparagus makes a great substitute for the green beans in this recipe.
