Name: Lemon herb roasted chicken thighs
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs, trimmed of visible fat; 3.5 oz red potatoes, cut into 1-inch pieces; 5 oz green beans, trimmed; 1 tsp olive oil; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 1 tbsp lemon juice; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 tsp lemon zest, grated

Nutrition

Per serving

472 calories

Protein: 42g; 35% of calories
Carbs: 31g; 26% of calories
Fat: 21g; 39% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 425°F. On a half-sheet pan, toss the chicken thighs and red potatoes with three quarters of the olive oil, the rosemary, the pepper, and half the salt. Spread them into a single layer.
Roast the chicken and potatoes for 20 minutes.
Move the chicken and potatoes to one side of the pan. Add the green beans and minced garlic to the empty space. Toss the beans with the remaining oil and salt, then spread them out.
Roast for 15 to 20 minutes more. The green beans should be blistered and tender, and the potatoes easily pierced with a fork. Done when chicken is tender and reads at least 175°F.
Remove the pan from the oven and let the chicken rest for 5 minutes. Drizzle everything with the lemon juice and sprinkle with lemon zest before serving.

Nutrition

Ingredients

Instructions

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