Name: Lemon herb roasted chicken thighs
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1 serving
Ingredients: 7 oz bone-in skin-on chicken thighs, patted dry; 3 oz Yukon Gold potatoes, cut into 1-inch pieces; 3.5 oz green beans, trimmed; 1 tsp olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/8 tsp black pepper; 1 tbsp lemon juice; 1 tbsp fresh parsley, chopped

Nutrition

Per serving

531 calories

Protein: 38g; 28% of calories
Carbs: 25g; 19% of calories
Fat: 31g; 53% of calories

Instructions

Prep 10 min · Cook 40 min

Preheat the oven to 425F. In a medium bowl, toss the potatoes with the olive oil, oregano, and half of the salt and pepper. Arrange the potatoes on a half-sheet pan. Season the chicken skin with the remaining salt and pepper and place them skin-side up on the pan. Roast for 20 minutes.
Flip the potatoes. Add the green beans to the pan, tossing them in the rendered fat from the chicken. Continue roasting until the potatoes are tender and the thickest part of the chicken thigh reaches 165F. Done when thermometer reads 165°F.
Scatter the minced garlic over the vegetables and roast for 5 minutes more. Remove the pan from the oven. Squeeze the lemon juice over everything and sprinkle with fresh parsley. Let the chicken rest for 5 minutes before serving. Done when skin is crispy.

Nutrition

Ingredients

Instructions

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