NUTRITION

SERVINGS

INGREDIENTS

5.5 oz boneless skinless chicken thighs

1 cup Yukon gold potatoes

0.5 tbsp extra virgin olive oil

1 cup fresh green beans

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Dice the Yukon gold potatoes into 1/2-inch cubes and trim the ends off the fresh green beans.

• 3

  In a large mixing bowl, toss the diced potatoes and green beans with half of the olive oil and a pinch of sea salt.

• 4

  Pat the chicken thighs dry with a paper towel and season both sides evenly with the remaining olive oil, garlic powder, dried oregano, sea salt, and black pepper.

• 5

  Spread the potatoes and green beans onto the prepared baking sheet in a single layer, then nestle the chicken thighs among the vegetables.

• 6

  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.

• 7

  Remove from the oven and immediately drizzle the fresh lemon juice over the chicken and vegetables to brighten the flavors before serving.