Step by step
Directions
Heat the oven
Heat the oven to 425°F. Set racks in the upper and lower thirds. Use a large rimmed sheet pan (about 18 × 13 inches); have a second pan ready if needed so the chicken and vegetables will fit in one layer. Place the main pan in the oven while it heats.
Start the potatoes
Toss all the potatoes with 1 tablespoon olive oil and ½ teaspoon salt. Carefully spread them cut-side down on the hot pan and roast for 15 minutes.
Season the chicken
While the potatoes roast, pat the chicken dry. Rub all four thighs with 1 tablespoon olive oil, all the oregano, paprika and black pepper, and ¾ teaspoon salt.
Fill the pan
Toss all the green beans and garlic with the remaining 1 tablespoon olive oil and ¼ teaspoon salt; set aside. Turn the potatoes, then add the chicken skin-side up and all the lemon slices. Leave room for the green beans to be added later; use the second pan for some vegetables if needed.
Roast
Roast the chicken and potatoes for 15 minutes, then spread the prepared green beans and garlic on the pan or the second pan. Roast for another 15–20 minutes, until a thermometer in the thickest part of each thigh, away from the bone, reads at least 165°F and the potatoes are tender. If using two pans, swap their rack positions when adding the beans. Allow extra time if the chicken has not reached temperature, removing cooked vegetables separately if needed. If desired, broil the chicken for 1–2 minutes to crisp the skin, watching closely.
Finish and serve
Drizzle all the reserved lemon juice over the cooked chicken and vegetables and sprinkle with all the parsley. Rest the chicken for 5 minutes. Serve one thigh per person, dividing the potatoes and green beans evenly among four plates.
