Recipes • October 1, 2026

Crock-Pot Apple & Onion Pork Chops

by Ronda Swanson

Crock-Pot apple and onion pork chops with sliced apples, onions, and herbs in a light brown sauce, beneath a navy title banner with a gold border.

Crock-Pot Apple & Onion Pork Chops: A Cozy Dinner with Just 10 Minutes of Prep

Some evenings call for a comforting dinner that doesn’t take much work. These Crock-Pot Apple & Onion Pork Chops bring together tender pork, sweet apples, and savory onions in a simple meal that feels right at home on a cool fall evening.

With just 10 minutes of prep, you can get everything into the slow cooker and let dinner cook while you tackle the rest of your afternoon. Add mashed potatoes and green beans, and you’ve got a cozy meal to gather around.

Crock-Pot Apple & Onion Pork Chops

Servings: 4
Prep time: 10 minutes
Cook time: 3–4 hours on LOW

Ingredients

4 thick-cut pork chops, about 1 inch thick
2 apples, cored and thickly sliced
1 medium onion, sliced
½ cup chicken broth
1 tablespoon brown sugar
1 teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper
Optional: 1 tablespoon cornstarch mixed with 1 tablespoon cold water

Instructions

Layer the apples and onions. Place the sliced onions and apples in the bottom of your Crock-Pot.
Season the pork chops. Sprinkle the chops with garlic powder, thyme, salt, and pepper. Place them over the apples and onions.
Add the broth. Stir the brown sugar into the chicken broth, then pour it around the pork chops.
Let dinner cook. Cover and cook on LOW for 3–4 hours. Start checking at 3 hours; the pork chops are ready when the center reaches 145°F.
Rest the pork chops. Remove the chops and let them rest for at least 3 minutes before serving.
Thicken the sauce, if desired. Stir the cornstarch and cold water mixture into the cooking liquid. Cover and cook on HIGH for 10–15 minutes, or until thickened.

What to Serve Alongside

Mashed potatoes are perfect for catching the apple-and-onion sauce, and green beans round out the meal with an easy vegetable side. Spoon the warm apples, onions, and sauce over the pork chops just before serving.

A Few Simple Tips

Choose thick-cut chops. Thinner pork chops cook faster and can dry out, so stick with chops about 1 inch thick.
Slice the apples thickly. This helps them hold their shape as they cook.
Check early. Slow cookers vary, so use a meat thermometer starting at the 3-hour mark to avoid overcooking.

A homemade dinner doesn’t have to mean a long evening in the kitchen. Sometimes a few simple ingredients and a little planning are all you need to make home feel extra cozy.

Moving to Spokane Guide and Tips • September 29, 2026

Fall in Greenbluff

by Ronda Swanson

If fall in Spokane had an official destination, Green Bluff would have a pretty strong claim to the title.

October is one of my favorite times to head north of Spokane and make a day of it. Apples are being picked, pumpkin patches are open, cider is flowing and, perhaps most importantly, there are pumpkin donuts involved.

And Green Bluff isn’t just one farm. The farming community covers roughly 12 square miles, with farms scattered along two loops, so you can easily visit several in one trip.

Here are some of the best places to put on your Green Bluff list this fall.

Beck’s Harvest House

📍 9919 E. Greenbluff Road, Colbert
🕐 Open Wednesday–Monday, 10 a.m.–6 p.m.; closed Tuesdays. Fall Festival activities are held on weekends.
💲 No general farm admission. Fall Festival parking is $5 per vehicle. Funland, including the giant corn maze, is $12 per person.

Beck’s is probably one of Green Bluff’s best-known fall stops, and it’s easy to understand why.

The Fall Harvest Festival includes live music, food, Pumpkin Land and plenty of those famous pumpkin donuts without requiring a general admission fee. The optional Funland adds the giant five-acre corn maze, wagon ride, jump pillow, bounce attractions, tire mountain, cow train, corn cannons and more.

One important tip: Beck’s requires a $5 parking reservation on Fall Festival weekends. Reservations have arrival windows, but you can stay as long as you’d like after arriving.

Don’t want the weekend crowds? Beck’s is also open during the week for shopping, produce, apple and pumpkin picking, lunch and dessert, although the big festival attractions operate on festival weekends.

Before you go: Check the farm’s website to confirm current hours, festival dates, activities, crop availability, parking reservations and pricing.

Website: https://becksharvesthouse.com/

Walters’ Fruit Ranch

📍 9807 E. Day Road, Mead
🕐 Monday–Thursday, 9 a.m.–5 p.m.; Friday–Sunday, 9 a.m.–6 p.m.
💲 Weekend parking reservations are $5 per vehicle.

Walters is another place where you could easily spend several hours.

Its Fall Festival runs weekends through October and includes a corn maze, corn cannon, Fruit Loop Express, Wiggle Worm tractor rides, barnyard play area, pea pit, petting zoo, live music and U-pick apples, pumpkins and sunflowers.

Adults have plenty to enjoy, too. There’s a Press Plate Bar serving local beer, wine and specialty drinks, plus fresh-pressed cider, caramel apples and pumpkin donuts.

Walters also has an Orchard Café, homemade pies, ice cream and a gift shop, so it’s an especially good stop if part of your Green Bluff plan involves eating.

Weekend parking fills quickly, and Walters recommends reserving a $5 parking spot in advance. One reservation covers the entire carload.

Before you go: Check the farm’s website to confirm current hours, Fall Festival dates, U-pick availability, activities, parking requirements and pricing.

Website: https://waltersfruitranch.com/

Siemers Farm

📍 11125 E. Day Mt. Spokane Road, Mead
🕐 Fall Festival weekends through early November; hours vary by festival date.

If you’re taking kids, Siemers might need to be near the top of the list.

The farm goes all-in on its Fall Festival with a pumpkin patch, corn and hedge mazes, a multi-level castle, tractor and train rides, a full-size pirate ship and plenty of other activities. You’ll also find craft and food vendors and live entertainment during the festival.

And there’s food: Castle Pizza, the Donut Shack and Mt. Spokane Brewery, with beer, cider and wine for the grown-ups.

Before you go: Siemers’ hours and activities depend on the festival and event date, so check the farm’s website for the current schedule, admission prices, entertainment and available attractions before heading out.

Website: https://siemersfarm.com/

Monster Farm

📍 7534 E. Ballard Road, Colbert
🕐 Pumpkin Patch: daily, 10 a.m.–5 p.m.
🕐 Fall Festival: Friday–Sunday, 10 a.m.–5 p.m.
💲 Weekday admission is free. Weekend Fall Festival admission applies. Parking is free and reservations are not required.

Formerly Knapp’s U-Pick Farm, Monster Farm is a fun option if you’re looking for pumpkins and plenty of fall activities.

The weekend Fall Festival includes the pumpkin patch, train rides, Punching Pumpkins Maze Race, Jump Tunnel, Farmyard Bounce House, pumpkin bowling and the Singing Pumpkin Straw Maze. Food and craft vendors are also part of festival weekends, with additional activities offered on select dates.

Here’s a nice money-saving option: visit Monday through Thursday and admission to the farm and pumpkin patch is free, although the full festival attractions aren’t operating.

Before you go: Check the farm’s website to confirm weekend admission prices, special activities, U-pick availability and the schedule for the date you’re planning to visit.

Website: https://monsterfarm.fun/

Hidden Acres Orchards

📍 16802 N. Applewood Lane, Mead
🕐 Seasonal hours vary.

If you’d rather spend more time picking and shopping and a little less time in a festival atmosphere, Hidden Acres is worth adding to your route.

This 60-plus-acre farm grows a huge variety of produce, including apples, pumpkins, winter squash and vegetables. Its Jam Shop carries homemade take-and-bake pies, hand pies, jams, apple butter, raw cider, honey and other local goodies.

And here’s another important October detail: mini pumpkin donuts are made during the fall season.

Hidden Acres also offers seasonal activities and farm experiences, making it a nice complement to some of the bigger festival farms.

Before you go: Check Hidden Acres for current hours, what’s available for U-pick, pumpkin and produce availability, special activities and current pricing.

Website: https://hiddenacreswa.com/

High Country Orchard

📍 8518 E. Greenbluff Road, Colbert

High Country is another good stop to watch during harvest season, particularly if you want food, shopping and U-pick along with the farm experience.

Its seasonal offerings can include U-pick fruit and produce, pumpkins and squash, a café, country store, special events and other farm experiences.

Before you go: Check High Country Orchard’s website for current operating dates and hours, U-pick availability, events, activities and pricing before making the trip.

Website: https://highcountryorchard.com/

You Don’t Have to Do Just One

That’s really the fun of Green Bluff.

You can start with apple picking, move on to a corn maze, stop somewhere else for lunch, pick out your pumpkins and somehow convince yourself that trying pumpkin donuts at a second farm is “research.”

There are dozens of growers throughout the area, including smaller orchards that can be a wonderful break from the busiest festival farms. Apples and pumpkins are both in season around Green Bluff during the fall, although availability varies with weather and harvest conditions.

For even more farms, orchards and what’s currently in season, visit the Green Bluff Growers website:

https://www.greenbluffgrowers.com/

One last tip: weekend traffic on Green Bluff can get busy in October. Go early, make parking reservations where they’re offered and check each farm’s website or social media before leaving home. Farm hours, admission prices, U-pick crops and activities can change with weather and availability.

Then bring an empty trunk. Somehow, you always come home with more apples, pumpkins, cider and baked goods than you intended.

Recipes • September 25, 2026

Seven Easy Family Dinners, One Chocolate Dessert, and a Complete Grocery List

by Ronda Swanson

Seven-day family meal plan graphic featuring lemon garlic chicken with green beans and roasted potatoes, with text noting that a full grocery list is included.

Seven Easy Family Dinners, One Chocolate Dessert, and a Complete Grocery List

Planning dinner every night can take more energy than making it. This week’s meal plan brings together seven different family dinners, from a slow cooker meal to sandwiches, noodle bowls, and a cozy casserole. There’s also Chocolate Pudding Cake for dessert.

Choose the meals in whatever order works for your week. Each title links to the full recipe, and the combined grocery list is below.

Seven Dinners for the Week

1. Lemon Garlic Chicken and Green Beans

Chicken thighs, baby potatoes, and green beans roast together with garlic and lemon. The potatoes get a head start, then everything finishes on the same pan.

2. BBQ Pulled Pork Baked Potatoes

Let the pork cook in the slow cooker, then spoon it over fluffy baked potatoes. Add coleslaw or sliced green onions if you’d like.

3. Turkey and Sweet Potato Sloppy Joes

Ground turkey and finely diced sweet potato simmer in a simple tomato sauce for a familiar sandwich with a little twist.

4. Creamy Chicken and Wild Rice Skillet

Chicken, wild rice, carrots, and celery cook together in a deep skillet. Stir in the cream at the end for a comforting dinner.

5. Sausage, Peppers and Onion Sandwiches

Italian sausages simmer with softened peppers, onion, and marinara, then go into toasted hoagie rolls.

6. Beef and Broccoli Noodle Bowls

Thinly sliced beef and broccoli are tossed with noodles in a garlic soy sauce. Choose spaghetti or rice noodles, whichever your family prefers.

7. Baked Ham and Potato Casserole

Layers of sliced potatoes, onion, and cooked ham bake in a creamy sauce, with cheddar melted over the top. It’s a handy way to use leftover ham.

Dessert: Chocolate Pudding Cake

Finish the week with a warm chocolate cake that makes its own pudding-like sauce as it bakes.

Complete Grocery List

This list combines the ingredients for all seven dinners and the dessert. Check your pantry first for items you may already have.

Meat

1½ lb boneless chicken thighs
1 lb chicken breast
1½ lb boneless pork shoulder
1 lb ground turkey
4 Italian sausages
1 lb thinly sliced beef
3 cups diced cooked ham

Produce

1½ lb baby potatoes
2 lb potatoes for the casserole
4 large russet potatoes
1 small sweet potato
1 lb green beans
12 oz broccoli
2 bell peppers
3 onions, including 1 small onion
2 carrots
2 celery stalks
1 lemon
At least 5 garlic cloves
Optional: coleslaw or green onions for the baked potatoes

Bread, Pasta, and Rice

4 buns
4 hoagie rolls
8 oz spaghetti or rice noodles
1 cup dry wild rice blend

Dairy and Refrigerated Items

1¼ cups milk
½ cup cream
1 cup shredded cheddar cheese
¼ cup butter

Canned Goods, Sauces, and Broth

2½ cups chicken broth
1 can cream of chicken soup
¾ cup BBQ sauce
¾ cup tomato sauce
½ cup marinara sauce
⅓ cup soy sauce
2 tbsp ketchup
1 tbsp Worcestershire sauce

Baking and Pantry Items

1 cup flour
¾ cup granulated sugar
⅝ cup brown sugar
½ cup cocoa powder
2 tsp baking powder
1 tbsp cornstarch
4 tbsp olive oil
1 tsp vanilla extract
1 tsp Italian seasoning
1 tsp smoked paprika
Salt and pepper

A little planning now can make the dinner decision easier later. Save this list before your next grocery trip, then pick the recipes that fit each day as your week unfolds.

Recipes • September 25, 2026

Baked Ham and Potato Casserole

by Ronda Swanson

Baked Ham and Potato Casserole

Thinly sliced potatoes, cooked ham, and onion bake together in a creamy sauce, then get a layer of melted cheddar on top. It’s a comforting dinner made with familiar ingredients and a good way to use leftover ham.

The casserole takes a while in the oven, but the prep is simple. Once it’s assembled and covered, the oven does most of the work.

Why You’ll Love This Recipe

It puts leftover cooked ham to good use.
The ingredients are easy to find.
The creamy potatoes and melted cheese make it a satisfying family dinner.

Baked Ham and Potato Casserole Recipe

Prep time: About 15 minutes
Bake time: 70–85 minutes
Servings: About 6

Ingredients

3 cups diced cooked ham
2 lb potatoes, thinly sliced
1 small onion, thinly sliced
1 can cream of chicken soup
¾ cup milk
1 cup shredded cheddar cheese
Pepper, to taste

Directions

Heat the oven to 375°F and grease a baking dish.
Layer the sliced potatoes, onion, and diced ham in the dish. Sprinkle with pepper.
Mix the cream of chicken soup and milk until combined, then pour the mixture over the layers.
Cover the dish tightly with foil. Bake for 60–75 minutes, until the potatoes are tender when pierced with a fork.
Remove the foil and sprinkle the cheddar over the top. Bake uncovered for 10 more minutes, until the cheese is melted.

Quick tip: Slice the potatoes as evenly and thinly as you can so they cook through at the same rate. Check that the potatoes are tender before adding the cheese; thicker slices may need a little more covered baking time.

Serve with a simple green salad or another vegetable for an easy dinner.

Recipes • September 25, 2026

Beef and Broccoli Noodle Bowls

by Ronda Swanson

Beef and Broccoli Noodle Bowls

Beef and broccoli is a dinner favorite, and adding noodles makes it a full meal in one bowl. Thinly sliced beef, tender broccoli, and a simple garlic soy sauce come together while the noodles cook.

Use spaghetti or rice noodles, whichever you have on hand. Once the sauce thickens in the skillet, toss everything together and dinner is ready.

Why You’ll Love This Recipe

The sauce uses pantry ingredients.
You can choose spaghetti or rice noodles.
It’s an easy way to serve beef and broccoli as a complete dinner.

Beef and Broccoli Noodle Bowls Recipe

Prep time: About 10 minutes
Cook time: About 15–20 minutes
Servings: About 4

Ingredients

1 lb beef, thinly sliced
12 oz broccoli
8 oz spaghetti or rice noodles
⅓ cup soy sauce
2 tbsp brown sugar
2 garlic cloves, minced
1 tbsp cornstarch
½ cup water

Directions

Cook the noodles according to the package directions. Drain and set aside.
Whisk together the soy sauce, brown sugar, garlic, cornstarch, and ½ cup water.
Heat a large skillet until hot. Add the beef and sear, stirring until browned.
Add the broccoli and a splash of water. Cover and cook for 3–4 minutes, until the broccoli is tender and the beef is cooked through.
Pour in the sauce. Stir as it simmers and thickens, then add the cooked noodles and toss until evenly coated. Serve warm.

Quick tip: Slice the beef thinly across the grain so it cooks quickly and is easy to eat with the noodles.

These bowls are an easy choice when you want a hearty dinner without a long ingredient list.

Recipes • September 25, 2026

Sausage, Peppers and Onion Sandwiches

by Ronda Swanson

Italian sausage sandwiches with sautéed bell peppers, onions, and marinara in toasted hoagie rolls, featured on a Sausage, Peppers and Onion Sandwiches recipe graphic.

Sausage, Peppers and Onion Sandwiches

Italian sausage, tender peppers, and onions tucked into a toasted hoagie roll make a satisfying dinner with very little fuss. A spoonful of marinara brings everything together in one skillet.

Set the skillet on the table and let everyone fill their own roll. It’s an easy meal for a busy evening, especially when you want dinner to feel a little different from the usual sandwiches.

Why You’ll Love This Recipe

It uses just six ingredients.
The filling cooks in one skillet.
Toasted rolls hold up to the saucy sausage and vegetables.

Sausage, Peppers and Onion Sandwiches Recipe

Prep time: About 10 minutes
Cook time: About 25 minutes
Servings: 4

Ingredients

4 Italian sausages
2 bell peppers, sliced
1 onion, sliced
1 tbsp olive oil
½ cup marinara sauce
4 hoagie rolls

Directions

Brown the sausages in a skillet over medium heat, turning to brown all sides. Transfer them to a plate; they will finish cooking later.
Add the olive oil, sliced peppers, and onion to the skillet. Cook, stirring occasionally, until the vegetables are soft.
Return the sausages to the skillet and add the marinara sauce. Cover and simmer until the sausages reach 160°F in the center.
Toast the hoagie rolls, then fill each with a sausage, peppers, onions, and a spoonful of sauce.

Quick tip: Spoon the sauce onto the filling just before serving to help the toasted rolls stay firm.

These sandwiches are hearty on their own, or you can serve them with a simple side salad or chips.

Recipes • September 24, 2026

Creamy Chicken and Wild Rice Skillet

by Ronda Swanson

Creamy chicken and wild rice with diced carrots and celery in a skillet, beneath the recipe title on a navy and gold graphic.

Creamy Chicken and Wild Rice Skillet

Chicken, wild rice, and tender vegetables come together in one skillet for a cozy dinner. A little cream stirred in at the end gives it a rich, comforting finish.

The wild rice needs time to simmer, but the hands-on work is simple. It’s a good meal for an evening when you can let dinner cook while you take care of other things.

Why You’ll Love This Recipe

The chicken, rice, and vegetables make a complete meal.
Most of the cooking happens in one skillet.
The cream goes in at the end for an easy finish.

Creamy Chicken and Wild Rice Skillet Recipe

Prep time: About 15 minutes
Cook time: About 50 minutes, depending on the rice blend
Servings: About 4

Ingredients

1 lb chicken breast, diced
1 cup wild rice blend
2½ cups chicken broth
2 carrots, diced
2 celery stalks, diced
½ onion, diced
½ cup cream
Salt and pepper, to taste

Directions

Season the diced chicken with salt and pepper. Brown it in a deep skillet over medium heat, then transfer it to a plate. It will finish cooking later.
Add the carrots, celery, and onion to the skillet. Cook until they begin to soften.
Stir in the wild rice blend and chicken broth. Cover and simmer according to the rice package directions, usually 40–45 minutes.
During the final 10 minutes of the rice’s cooking time, return the chicken and any juices to the skillet. Cover and cook until the rice is tender and the chicken reaches 165°F.
Stir in the cream just before serving. Taste and add more salt and pepper if needed.

Quick tip: Wild rice blends vary, so use the package’s simmer time as your guide. If the rice needs more time and the skillet looks dry, add a splash of broth.

Recipes • September 24, 2026

Turkey and Sweet Potato Sloppy Joes

by Ronda Swanson

Turkey sloppy joe filling with diced sweet potatoes and tomato sauce piled onto a bun, beneath the recipe title on a navy and gold graphic.

Turkey and Sweet Potato Sloppy Joes

Sloppy joes are a weeknight favorite, and this version adds finely diced sweet potato to the saucy turkey filling. Everything cooks in one skillet, then goes straight onto buns for a simple family dinner.

The sweet potato softens as it cooks with the onion, so it blends into the filling while adding a little sweetness. Serve the sloppy joes with whatever easy side you have on hand.

Why You’ll Love This Recipe

The filling cooks in one skillet.
It uses familiar, easy-to-find ingredients.
The sweet potato adds a vegetable right into the main dish.

Turkey and Sweet Potato Sloppy Joes Recipe

Prep time: About 10 minutes
Cook time: About 25 minutes
Servings: 4

Ingredients

1 lb ground turkey
1 small sweet potato, peeled and finely diced
½ onion, diced
¾ cup tomato sauce
2 tbsp ketchup
1 tbsp Worcestershire sauce
1 tsp smoked paprika
4 buns

Directions

Add the diced sweet potato and onion to a skillet with a splash of water. Cover and cook over medium heat for 8–10 minutes, stirring occasionally, until the sweet potato begins to soften.
Add the ground turkey. Break it apart with a spoon and cook until it is fully cooked and reaches 165°F.
Stir in the tomato sauce, ketchup, Worcestershire sauce, and smoked paprika.
Simmer uncovered for 10 minutes, stirring occasionally, until the sweet potato is tender and the filling has thickened.
Spoon the filling onto the buns and serve.

Quick tip: Dice the sweet potato small so it softens quickly and mixes evenly into the sloppy joe filling.

These are easy to put on the dinner rotation when you want something familiar with a small twist.

Recipes • September 24, 2026

BBQ Pulled Pork Baked Potatoes

by Ronda Swanson

Two baked potatoes filled with BBQ pulled pork and topped with coleslaw and sliced green onions, beneath the recipe title on a navy and gold graphic.

BBQ Pulled Pork Baked Potatoes

A fluffy baked potato topped with tender BBQ pulled pork makes an easy, filling dinner. The pork cooks in the slow cooker while you go about your day, and all that’s left at dinnertime is baking the potatoes and setting out your favorite toppings.

Why You’ll Love This Recipe

The slow cooker handles most of the cooking.
Each person can choose their own toppings.
Leftover pork is easy to use for another meal.

BBQ Pulled Pork Baked Potatoes Recipe

Prep time: About 10 minutes
Cook time: 7–8 hours for the pork, plus 50–60 minutes for the potatoes
Servings: 4

Ingredients

1½ lb boneless pork shoulder
¾ cup BBQ sauce
½ cup water
4 large russet potatoes
Optional toppings: coleslaw or sliced green onions

Directions

Place the pork shoulder, BBQ sauce, and water in a slow cooker. Cover and cook on low for 7–8 hours, until the pork is tender enough to shred.
Shred the pork and stir it into the sauce in the slow cooker.
About an hour before serving, heat the oven to 425°F. Bake the potatoes for 50–60 minutes, until tender when pierced with a fork.
Split each potato and fill it with pulled pork. Add coleslaw or sliced green onions, if you like.

Quick tip: Start checking the potatoes at 50 minutes. Large potatoes may need a little longer to become tender all the way through.

This is a great dinner for a night when everyone wants to build their plate a little differently.

Recipes • September 24, 2026

Lemon Garlic Chicken and Green Beans

by Ronda Swanson

Graphic showing roasted lemon garlic chicken thighs, baby potatoes, and green beans on a sheet pan, with the recipe title above the food.

Lemon Garlic Chicken and Green Beans

Some nights, it helps to have dinner cook together on one pan. This lemon garlic chicken comes with roasted baby potatoes and green beans, so you have a full meal with simple ingredients and easy cleanup.

The potatoes get a head start in the oven, then the chicken and green beans join them for the final roast. A squeeze of fresh lemon brings everything together.

Why You’ll Love This Recipe

It uses one pan for the whole meal.
The ingredients are simple and familiar.
It’s easy to add to a busy weeknight dinner plan.

Lemon Garlic Chicken and Green Beans Recipe

Prep time: About 15 minutes
Cook time: 35–40 minutes
Servings: About 4

Ingredients

1½ lb boneless chicken thighs
1 lb green beans
1½ lb baby potatoes
3 tbsp olive oil, divided
3 garlic cloves, minced
1 lemon, divided
1 tsp Italian seasoning
Salt and pepper, to taste

Directions

Preheat the oven to 425°F. Halve the baby potatoes and toss them with 1 tablespoon of olive oil, salt, and pepper. Spread them on a large sheet pan and roast for 15 minutes.
Toss the chicken thighs and green beans with the remaining 2 tablespoons of olive oil, minced garlic, Italian seasoning, and juice from half the lemon.
Add the chicken and green beans to the pan with the potatoes. Spread everything out so it can roast evenly.
Return the pan to the oven for 20–25 minutes, until the chicken reaches 165°F in the thickest part.
Serve with wedges or a squeeze of juice from the remaining lemon.

Quick tip: If the pan feels crowded, use two sheet pans so the potatoes and green beans have room to roast.