Name: Lemon herb roasted chicken thighs
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 7 oz skinless bone-in chicken thighs, patted dry; 3.5 oz red potatoes, cut into 1-inch wedges; 3 oz green beans, trimmed; 1 tsp olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 1/4 tsp lemon zest; 2 tsp fresh thyme, leaves removed; 3/4 tsp fresh rosemary, finely chopped; 1/2 tsp salt; 1/4 tsp black pepper

Nutrition

Per serving

537 calories

Protein: 39g; 28% of calories
Carbs: 27g; 20% of calories
Fat: 31g; 52% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 425°F. In a large bowl, toss the chicken thighs and potato wedges with the olive oil, lemon zest, thyme, rosemary, half the salt, and the pepper. Place the chicken and potatoes on a half-sheet pan, keeping the potatoes on one side with space between pieces. Roast for 20 minutes.
Toss the green beans with the minced garlic and the remaining salt in the same bowl used for the chicken. Spread the beans onto the sheet pan. Continue roasting until the chicken is cooked through and the potatoes are golden brown. Done when chicken reaches 165°F and potatoes pierce easily with a fork.
Remove the pan from the oven and immediately drizzle the lemon juice over the potatoes. Let the chicken rest for 5 minutes before serving.

Nutrition

Ingredients

Instructions

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