NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

5 oz red potatoes

1 cup green beans

0.5 tbsp extra virgin olive oil

1 tsp dried rosemary

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Wash the red potatoes and cut them into uniform 1-inch chunks to ensure even cooking.

• 3

  Trim the ends off the green beans and set them aside in a small bowl.

• 4

  Pat the chicken thighs dry with a paper towel to help them brown effectively in the oven.

• 5

  In a large mixing bowl, combine the chicken thighs and potato chunks with the olive oil, rosemary, garlic powder, sea salt, and black pepper, tossing until everything is well-coated.

• 6

  Spread the chicken and potatoes onto the prepared baking sheet in a single layer, ensuring they aren't overcrowded.

• 7

  Roast for 15 minutes, then remove the tray and add the green beans, tossing them quickly with the juices on the pan.

• 8

  Return the tray to the oven and roast for an additional 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender and golden.

• 9

  Let the chicken rest for 5 minutes before serving to keep the meat juicy.