1tbsp.chopped fresh rosemarywith extra sprigs for garnish
½tsp.freshly ground pepper
½lbfresh green beanswashed and trimmed
1tbspfresh parsley leaveschopped, for garnish
Preheat oven to 400-degrees and line a large baking sheet with parchment paper.
Zest the lemon and chop the fresh rosemary.
Whisk together: olive oil, lemon zest, chopped rosemary, garlic powder, salt, and pepper. Reserve 1 tablespoon of this mixture for the green beans and set aside.
Place the chicken thighs on the parchment-lined sheet pan.
Using a pastry brush, baste chicken thighs and with the olive oil mixture, then toss the remaining mixture in a large bowl with the potatoes, making sure all potatoes are evenly coated.
Spread the potatoes evenly around the chicken, making sure that there is room in between for the potatoes and chicken to roast and not steam. Add additional fresh cracked pepper, if desired.
Roast for 25 minutes.
Toss the remaining reserved tablespoon of the olive oil mixture with the green beans. Add the green beans to the pan (if you are using an extra-large pan and they have room to roast), or line a second pan with parchment, add the green beans, and spread them out evenly on the pan.
Roast the green beans, along with the chicken and potatoes, for another 20-25 minutes, until the chicken skin and potatoes are golden and crispy.
Sprinkle with fresh chopped parsley and serve immediately.
Recipe suggestion: Unless you have an extra-large sheet pan, I would recommend cooking the green beans on a separate roasting sheet so the vegetables and chicken can have space to roast properly and not steam.