Herb-Baked Chicken Thighs with Crispy Potato Wedges and Green Beans

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Baked Chicken Thighs with Crispy Potato Wedges and Green Beans

YOUR SOLIN GENERATED RECIPE

Herb-Baked Chicken Thighs with Crispy Potato Wedges and Green Beans

Herb-marinated chicken thighs roasted alongside hand-cut potato wedges and fresh green beans, finished with a squeeze of lemon and toasted garlic.

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NUTRITION

426kcal
Protein
37.8g
Fat
15.3g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Boneless Skinless Chicken Thighs

160 grams Russet Potato

1 cup Fresh Green Beans

1.5 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

1 teaspoon Dried Rosemary and Thyme

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a large baking sheet with parchment paper.

  • 2

    Slice the potato into uniform wedges and toss them in a bowl with half of the olive oil, salt, pepper, and half of the dried herbs.

  • 3

    Spread the potato wedges across the baking sheet and roast for 15 minutes.

  • 4

    While the potatoes are roasting, season the chicken thighs with the minced garlic, the remaining herbs, salt, and pepper.

  • 5

    Remove the tray from the oven, move the potatoes to one side, and add the chicken thighs and green beans to the empty space.

  • 6

    Drizzle the green beans with the remaining olive oil and a pinch of salt.

  • 7

    Return the tray to the oven and bake for another 18 to 20 minutes until the chicken is cooked through and the potatoes are golden and toasted.

  • 8

    Serve hot with a fresh squeeze of lemon over the chicken and beans.

Herb-Baked Chicken Thighs with Crispy Potato Wedges and Green Beans

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Baked Chicken Thighs with Crispy Potato Wedges and Green Beans

YOUR SOLIN GENERATED RECIPE

Herb-Baked Chicken Thighs with Crispy Potato Wedges and Green Beans

Herb-marinated chicken thighs roasted alongside hand-cut potato wedges and fresh green beans, finished with a squeeze of lemon and toasted garlic.

NUTRITION

426kcal
Protein
37.8g
Fat
15.3g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Boneless Skinless Chicken Thighs

160 grams Russet Potato

1 cup Fresh Green Beans

1.5 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

1 teaspoon Dried Rosemary and Thyme

PREPARATION

  • 1

    Preheat your oven to 425°F and line a large baking sheet with parchment paper.

  • 2

    Slice the potato into uniform wedges and toss them in a bowl with half of the olive oil, salt, pepper, and half of the dried herbs.

  • 3

    Spread the potato wedges across the baking sheet and roast for 15 minutes.

  • 4

    While the potatoes are roasting, season the chicken thighs with the minced garlic, the remaining herbs, salt, and pepper.

  • 5

    Remove the tray from the oven, move the potatoes to one side, and add the chicken thighs and green beans to the empty space.

  • 6

    Drizzle the green beans with the remaining olive oil and a pinch of salt.

  • 7

    Return the tray to the oven and bake for another 18 to 20 minutes until the chicken is cooked through and the potatoes are golden and toasted.

  • 8

    Serve hot with a fresh squeeze of lemon over the chicken and beans.