- 2 tablespoons olive oil
- zest of two lemons, grated on a fine microplane or grater
- juice of two lemons
- 1 tsp Salt
- 1 tsp back pepper
- 2 pounds mixed chicken parts, bone-in and skin-on (drumsticks, legs, thighs, and breasts)
- 3 to 4 medium russet or Yukon gold potatoes, cut into 2-inch pieces
- 4 handfuls of fresh green beans
Preheat the oven to 425ºF. For super easy clean-up, line a baking sheet with aluminum foil, parchment paper, or a silicone baking mat (you can also use a bare sheet pan if you prefer). In a small bowl, stir together the olive oil, lemon zest, lemon juice, salt, and pepper.
Spread out the chicken and potatoes on the sheet pan, then drizzle the oil mixture evenly over the chicken and potatoes. Take care to place smaller chicken parts toward center of pan. Using your hands or a pair of tongs, flip and move the chicken and potatoes around until they are evenly coated taking care that the chicken is skin side up.
Place the sheet pan on the middle rack of the oven, and let roast for 15 minutes, then remove from oven add fresh green beans. Replace in oven and cook another 15 to 20 or until the chicken registers 165°F in the thickest part of the meat and the potatoes are tender.
Transfer the chicken, potatoes and green beans to a serving dish.
*You can add half the juice of one more fresh lemon to the dish by squeezing it over the pan right before serving.
We are trying out tons of recipes using sheet-pans this summer. Next up is Jerk Chicken with cauliflower, carrots and potatoes.