Chicken Combo Recipe

Main Menu

1. 1

   Preheat and prep

   Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.

2. 2

   Make the chicken rub

   In a bowl, combine 2 tablespoons olive oil with garlic powder, paprika, dried oregano, salt, and black pepper to form a paste. Rub evenly over the chicken thighs (bone-in, skin-on).

3. 3

   Prepare vegetables

   Toss baby potatoes and carrot pieces with the remaining 2 tablespoons olive oil and a pinch of salt and pepper. Spread evenly on the sheet pan in a single layer.

4. 4

   Roast

   Place the sheet pan in the oven. Roast for 25–30 minutes until the potatoes are tender and the chicken skin begins to crisp.

5. 5

   Finish roasting chicken

   Flip the chicken thighs and continue roasting for another 10–15 minutes, until the internal temperature reaches 165°F (74°C) and the skin is golden.

6. 6

   Cook green beans

   Meanwhile, in a skillet, melt butter over medium heat and sauté green beans for 4–6 minutes until bright green and just tender. Season with a pinch of salt and pepper.

7. 7

   Brighten with lemon

   Squeeze the juice of the lemon over the roasted chicken and vegetables. Optional: zest a little lemon over the dish for extra brightness.

8. 8

   Garnish and serve

   Remove from oven, finely chop or tear parsley, and sprinkle over the chicken and vegetables as a fresh garnish. Portion into 4 servings and serve hot.