NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken thighs

0.75 cup baby potatoes

1 cup green beans

0.75 tbsp extra virgin olive oil

1 tsp fresh rosemary

2 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

PREPARATION

• 1

  Preheat your oven to 425°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Wash and halve the baby potatoes, then trim the ends off the fresh green beans.

• 3

  In a large mixing bowl, combine the chicken thighs, halved potatoes, and green beans.

• 4

  Drizzle with extra virgin olive oil and add the minced garlic, chopped rosemary, sea salt, black pepper, and smoked paprika.

• 5

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

• 6

  Spread the mixture onto the prepared sheet pan in a single layer, ensuring the chicken pieces are not covered by the vegetables.

• 7

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are tender.

• 8

  For extra crispiness, turn on the broiler for the last 2 minutes of cooking until the chicken skin is golden brown.

• 9

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