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Lemon Chicken Sheet Pan Dinner with Croutons

Felesha Bell
This Lemon Chicken Sheet Pan Dinner with Croutons is accompanied by tender green beans, sweet caramelize onions and crusty homemade croutons.
5 from 3 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Easy
Cuisine French
Servings 5

Ingredients
  

  • 4 pounds chicken legs and thighs
  • 1 lb. french green beans tips removed
  • 1 large sweet onion sliced
  • 3 T. extra virgin olive oil
  • 1 T. kosher salt
  • 2 tsp. black pepper
  • 1 tsp. paprika
  • 2 lemons (1 juiced and 1 sliced)
  • 2 tablespoons unsalted butter melted
  • 1 gluten free or almond demi baguette cubed
  • kosher salt to taste
  • black pepper to taste

Instructions
 

  • In a large bowl, combine chicken, lemon juice, oil, paprika, 1 T. kosher salt, and 2 tsp. black pepper.
  • Add onions and green beans. Stir together until well coated.
  • Layer beans and onions on baking sheet. Arrange chicken on top and brush with melted butter. Top with lemon slices.
  • Roast in a 425 F oven, spooning pan juices over mixture, for about 40 to 45 minutes or until chicken is nicely browned and thermometer inserted in the center of chicken reads 165 F.
  • Remove from oven and allow to rest for about 3 to 5 minutes.
  • While chicken is roasting, prepare the croutons.
  • Heat a large saute pan over high medium to high heat with 2 tablespoons of olive oil until really hot.
  • Lower the heat to medium-low and saute the bread cubes, tossing frequently, until browned and crunchy, 8 to 10 minutes adding more olive oil as needed. Sprinkle with kosher salt and pepper to taste.
  • Toss prepared croutons with sheet pan chicken and vegetables. Serve immediately. Say Grace an enjoy!!
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