Instructions
Step 1: Preheat your oven to 425 degrees Fahrenheit.
Step 2: In a small bowl, combine olive oil, minced garlic, thyme, rosemary, parsley, paprika, salt, and pepper.
Step 3: Arrange chicken thighs in the center of a large baking sheet and rub generously with the herb oil mixture.
Step 4: Scatter baby potatoes, carrots, and green beans around the chicken, then toss vegetables with remaining herb oil.
Step 5: Roast for 35 to 40 minutes, stirring vegetables halfway through, until chicken reaches 165 degrees Fahrenheit internally and skin is golden brown.
Step 6: Remove from oven and squeeze fresh lemon over everything if desired. Serve immediately while hot.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish reheats beautifully, keeping the chicken moist and vegetables tender.
To reheat, place portions on a baking sheet, cover loosely with foil, and warm at 350 degrees Fahrenheit for about 15 minutes until heated through.
You can also enjoy leftovers cold the next day as a delicious salad base or grain bowl topping.
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