Roasted Lemon Chicken and Green Beans Sheet Pan Meal (Video)

6 large bone-in, skin-on chicken thighs

1 lb. fresh green beans

subheading: MARINADE/COOKING SAUCE INGREDIENTS:

⅓ cup extra-virgin olive oil

⅓ cup lemon juice (I used my fresh-frozen lemon juice. If you’re squeezing fresh lemons, be sure to zest one lemon first before you juice it.)

2 tsp. Spike Seasoning (or use another all-purpose seasoning blend that’s good on chicken for Paleo / Whole 30)

½ tsp. dried thyme

salt and fresh ground pepper to taste

zest of one lemon

Directions at kalynskitchen.com

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