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1. Preheat your oven to 220°C (425°F). In a small bowl, combine the dried oregano, dried thyme, smoked paprika, garlic powder, onion powder, salt, and black pepper to make the spice blend.
1.5 tsp Dried oregano,
1 tsp Dried thyme,
1 tsp Smoked paprika,
0.5 tsp Garlic powder,
0.5 tsp Onion powder,
1.5 tsp Salt,
0.8 tsp Black pepper
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2. Halve the baby potatoes and place them on a large rimmed sheet pan. Drizzle with half the olive oil, add half the minced garlic, and sprinkle with one-third of the spice blend. Toss well to coat and spread in an even single layer. Roast for 15 minutes.
500 g Baby potatoes,
1.5 tbsp Olive oil,
2.5 clove Garlic cloves, minced
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3. While the potatoes par-cook, pat the chicken thighs completely dry with paper towels — this is key for crispy skin. Rub them all over with the remaining olive oil, remaining garlic, and half the remaining spice blend, making sure to get under the skin where possible.
4 piece Bone-in, skin-on chicken thighs,
1.5 tbsp Olive oil,
2.5 clove Garlic cloves, minced
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4. Remove the sheet pan from the oven and push the potatoes to the edges to create space in the center. Nestle the seasoned chicken thighs skin-side up in the middle of the pan. Return to the oven and roast for 20 minutes.
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5. After 20 minutes, scatter the trimmed green beans around the chicken and potatoes. Squeeze the juice of half the lemon over everything and toss the green beans gently to coat in the pan juices. Return to the oven for a final 12–15 minutes, until the chicken skin is deep golden and crispy, the potatoes are fork-tender, and the green beans are blistered at the edges. The chicken should reach an internal temperature of 74°C (165°F).
300 g Green beans, trimmed,
0.5 piece Lemon
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6. Remove the pan from the oven and let the chicken rest for 5 minutes. Squeeze the remaining lemon half over the top, scatter with fresh parsley, and serve directly from the pan.
0.5 piece Lemon,
2 tbsp Fresh parsley, chopped (garnish)
