Juicy, crispy-skinned chicken thighs with roasted vegetables in a bright lemon garlic sauce. This easy weeknight dinner takes about 45 minutes from start to finish and requires just one pan, making cleanup a breeze. Perfect for beginners and busy cooks who want a delicious, complete meal.
Preheat your oven to 425°F (220°C). Pat the chicken thighs completely dry with paper towels — this helps get crispy skin. Season both sides generously with salt and pepper.
Cut the baby potatoes in half. Trim the green beans and remove any stems. Slice the lemon into thin rounds, removing any seeds you see. Mince the garlic cloves finely.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, place chicken thighs skin-side down in the pan. Let them cook undisturbed for 6-7 minutes until the skin is golden brown and crispy. Don't move them around — patience creates crispy skin!
Flip the chicken thighs over using tongs so the skin side is facing up. Cook for just 2 minutes on this side, then transfer the chicken to a plate. Don't worry that it's not fully cooked — it will finish in the oven.
In the same skillet with the chicken drippings, add the minced garlic. Cook for about 30 seconds, stirring constantly, until fragrant but not browned. The residual heat cooks garlic quickly, so watch it closely.
Add the halved potatoes and green beans to the skillet. Drizzle with a bit more olive oil if needed. Sprinkle with the dried thyme or Italian seasoning, salt, and pepper. Toss everything together to coat the vegetables with the garlicky drippings.
Nestle the lemon slices among the vegetables. Pour the chicken stock around the pan — this creates steam and helps cook the vegetables while keeping everything moist.
Place the chicken thighs back in the skillet on top of the vegetables, skin-side up. Arrange them so the crispy skin isn't submerged in liquid — you want it to stay crispy. Spoon a little of the pan liquid over the vegetables.
Transfer the entire skillet to the preheated oven. Roast for 25-30 minutes, until the chicken reaches an internal temperature of 165°F and the potatoes are tender when pierced with a fork. The skin should be deeply golden and crispy.
Carefully remove the skillet from the oven using oven mitts — the handle will be extremely hot! Let the chicken rest for 5 minutes. This allows the juices to redistribute. Squeeze the roasted lemon slices over everything for extra brightness, and garnish with fresh parsley if desired.
Plate the chicken thighs with a generous helping of the roasted vegetables. Spoon some of the pan juices over each serving — they're packed with lemony, garlicky flavor. Serve immediately while hot.