An assortment of veggies on a pan, topped with chicken thighs, herbs, and lemon for the tastiest one-pan dinner ever.
Preheat oven to 425F. Chop up potatoes (large or small chunks, up to you), slice carrots into sticks, and chop tips off of green beans.
Place all veggies on baking sheet and drizzle with oil. Mix until all are evenly coated.
Nestle chicken thighs, skin up, on top of veggies so they're slightly raised.
Sprinkle chicken thighs and veggies evenly with salt, pepper, herbs and juice from lemon. Make sure everything is well coated.
Place pan in hot oven for about 40 minutes (less time if using boneless, skinless chicken). You'll hear everything crackling away as it cooks.
When done, chicken thighs should be brown and crispy on the top. Veggies should also be a little crispy on the edges.
Transfer to plates and serve alone or with a side of fresh green salad.