- 6 bone-in, skin-on chicken thighs (2 ½-3#)
- 1 ½ pounds new potatoes
- ½ cup extra-virgin olive oil
- 5 tablespoons fresh-squeezed lemon juice
- 2 teaspoons dried crushed oregano
- 2 teaspoons kosher salt, plus more to taste
- 1 ½ teaspoons Creole seasoning
- 6 thin lemon slices
- 12 ounces haricots verts or thin green beans, stem ends trimmed
- 8 ounces grape or cherry tomatoes
- 3 large cloves garlic, minced
- ½ to ¾ cup chicken stock or water mixed with a smashed chicken bouillon cube or chicken base
Preheat the oven to 425 degrees F.
Arrange the chicken thighs and potatoes on a 13- by 17- inch sheet pan (optional: line the pan with foil for easy clean-up). Drizzle with 4 tablespoons of the olive oil and the lemon juice, moving the chicken and potatoes around so that everything is evenly coated. Season on all sides with the oregano, kosher salt, and Creole seasoning. Place one lemon slice on top of each chicken thigh (skin side up). Place the sheet pan in the center of the oven and cook for 30 minutes, or until potatoes are tender and the chicken is golden brown on top and registers over 165 degrees F.
Place the haricots verts and grape tomatoes in a mixing bowl, drizzle with 2 tablespoons of the remaining olive oil. Season generously with kosher salt and toss to evenly coat, then transfer the vegetables to the sheetpan, arranging them around the chicken pieces and moving things around to accommodate the green beans. It’s ok if some of the potatoes and chicken are covered up by the beans. (If the drippings on the pan are beginning to burn, add a tablespoon or two of water or some of the chicken stock to the pan.) Return to the oven and cook until the beans are crisp-tender and tomatoes are lightly blistered, usually 15 to 20 minutes longer. Remove from the oven and transfer the chicken and veggies to a platter; tent lightly with foil to keep warm, and set aside.
Add the garlic to the hot sheet pan, using the back of a wooden spoon to mash it into the drippings remaining on the baking sheet. Return the pan to the oven briefly – 1 to 2 minutes, just until the garlic smells fragrant, then remove from the oven, and add the chicken stock to the pan (**See Note below) along with the remaining olive oil. Using a wooden spoon, scrape to help dissolve all of the browned bits on the bottom of the pan – this is the good stuff that is going to flavor this quick “sauce” that you are making, so get it all up as much as possible. Taste and season the drippings with salt and pepper if necessary.
Serve the chicken and veggies drizzled with the pan drippings.
** Note: You may not need all of the stock; add as needed to dissolve the drippings and browned bits. Additionally, you may add a bit of the stock to the pan earlier if the drippings start to burn before the chicken and veggies are done.