NUTRITION

SERVINGS

INGREDIENTS

1 whole chicken legs

0.5 medium Yukon gold potato

1 cup green beans

0.25 tbsp extra virgin olive oil

0.5 whole lemon

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper.

• 2

  Scrub the Yukon Gold potato and cut it into 1-inch cubes, then trim the ends off the green beans.

• 3

  Pat the chicken legs dry with a paper towel to ensure the skin gets extra crispy during roasting.

• 4

  In a large bowl, whisk together the olive oil, minced garlic, chopped rosemary, thyme, sea salt, and black pepper.

• 5

  Add the chicken legs and potato cubes to the bowl, tossing thoroughly to coat every piece in the herb oil.

• 6

  Spread the chicken and potatoes onto the prepared sheet pan in a single layer, ensuring they are not crowded.

• 7

  Squeeze the juice of the half lemon over the chicken and potatoes, then tuck the spent lemon hull onto the tray for extra aroma.

• 8

  Roast for 20 minutes, then remove the tray briefly to toss the potatoes and add the green beans to the pan.

• 9

  Return to the oven and roast for another 15-20 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are tender.

• 10

  Let the chicken rest for 5 minutes before serving to allow the juices to redistribute for a moist and flavorful meal.