NUTRITION

SERVINGS

INGREDIENTS

7 oz Boneless skinless chicken thighs

1 medium Yukon gold potato

1 cup Fresh green beans

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Dried rosemary

1 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

  Mince the garlic cloves finely and place them in a large mixing bowl.

• 4

  Add the chicken thighs, cubed potatoes, and green beans to the bowl with the garlic.

• 5

  Drizzle the extra virgin olive oil over the ingredients and sprinkle with dried rosemary, dried thyme, sea salt, and black pepper.

• 6

  Toss everything thoroughly until the chicken and vegetables are evenly coated in the oil and herb mixture.

• 7

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the chicken pieces are not overcrowded.

• 8

  Roast in the center of the oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender and lightly browned.

• 9

  Remove from the oven and let the chicken rest for 5 minutes before serving to keep it juicy.