Roasted Lemon Chicken and Green Beans Sheet Pan Meal

Ingredients

• 6 large bone-in, skin-on chicken thighs
• 1 lb. fresh green beans
• 1/3 cup extra-virgin olive oil
• 1/3 cup lemon juice
• 2 tsp. Spike Seasoning
• 1/2 tsp. dried thyme
• Salt and fresh ground pepper to taste
• Zest of one lemon

Directions

1. Trim the chicken carefully, keeping a layer of skin over the top of each piece while cutting away most of the skin and excess fat from the underside. Stir together the olive oil, lemon juice, Spike Seasoning, dried thyme, salt, and pepper for the marinade. Set aside 3 tablespoons of the marinade for later, then place the chicken with the remaining marinade in a Ziploc bag or a plastic container with a snap-tight lid. Refrigerate the chicken for 30 minutes, or longer if you have time.
2. As the chicken marinates, trim the green beans at both ends and submerge them in ice water so they perk up and stay crisp. A salad spinner makes this easy because you can dry them right in the basket afterward, but a bowl of ice water and a colander work just fine too.
3. When it is time to cook, tip the chicken into a colander in the sink to drain. Arrange the pieces on a large baking sheet coated with non-stick spray, then leave them out while the oven heats to 425F/220C.
4. Once the oven is hot, roast the chicken for 20 minutes. While it cooks, zest the lemon, or use the zest you already made if you juiced fresh lemons earlier. Stir the lemon zest into the reserved marinade.
5. After 20 minutes, remove the baking sheet from the oven and slide the chicken pieces toward the edges so there is space in the center. Add the green beans to the pan, then brush them with the reserved marinade that has the lemon zest mixed in.
6. Return the pan to the oven and cook the chicken and green beans for 20 minutes more. If the chicken thighs are on the larger side, check them with an instant-read meat thermometer to make sure they have reached 165F/75C. Serve hot.