Juicy Greek-style chicken thighs roasted with lemon, rosemary, and garlic, served with blistered cherry tomatoes and green beans. An easy one-pan spring dinner.

Prep time: 20 minutesCook time: 40 minutesTotal time: 60 minutesServings: 4 servingsDifficulty: Medium

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This Greek-inspired dish is built on two flavors that belong together: bright lemon and woodsy rosemary. Chicken thighs soak up a garlicky lemon marinade, then roast alongside fresh spring vegetables until golden and juicy. It is a fuss-free centerpiece for a spring family dinner.

Ingredients

  • 4 bone-in chicken thighs
  • 2 lemons, juiced
  • 3 tablespoons olive oil
  • 2–3 sprigs fresh rosemary
  • 3 cloves garlic, sliced
  • Salt, to taste
  • Black pepper, to taste
  • 150 g (5 oz) green beans, trimmed
  • 200 g (7 oz) cherry tomatoes, halved

Instructions

  1. Preheat the oven to 200°C (400°F).
  2. Place the chicken thighs in a large bowl with the lemon juice, olive oil, rosemary, garlic, salt, and pepper. Toss to coat and let marinate for 20 minutes.
  3. Transfer the marinated chicken to a roasting pan and roast for 30 minutes.
  4. Meanwhile, spread the green beans and cherry tomatoes on a second baking sheet, drizzle with a little olive oil, season with salt, and toss. Slide into the oven for the last 10 minutes of cooking.
  5. Plate the chicken with the roasted vegetables and serve right away.

Tips

  • Turn the chicken once or twice while it marinates so the flavor gets into every side.
  • For a more pronounced herb flavor, add extra rosemary and garlic to the marinade.

Nutrition

Calories: about 400 per serving | Protein: 35 g | Carbs: 20 g | Fat: 22 g

Greekspringroast chickenchicken thighsone-pan dinner

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