Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken thighs, patted dry and pounded to even thickness; 3.5 oz Yukon Gold potatoes, cut into 3/4-inch pieces; 3 oz green beans, trimmed; 1 tsp extra virgin olive oil; 1 1/2 tsp lemon juice; 1/4 tsp lemon zest; 2 cloves garlic, minced; 1 tsp dried oregano; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

487 calories

Protein: 46g; 37% of calories
Carbs: 26g; 21% of calories
Fat: 23g; 42% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. In a mixing bowl, whisk together the olive oil, minced garlic, lemon zest, oregano, salt, and black pepper. Add the chicken thighs and potatoes, tossing to coat every piece thoroughly in the garlic-herb oil.
Spread the chicken and potatoes onto a half-sheet pan. Arrange them so there is space between each piece to ensure they roast rather than steam. Place the pan in the oven and roast for 20 minutes.
While the chicken roasts, toss the green beans in the same mixing bowl to pick up any remaining seasoning. After the initial 20 minutes, pull the pan out and add the green beans to the empty spaces. Return the pan to the oven until the potatoes are tender when pierced with a fork and the thickest part of the chicken reaches 175°F, about 12 to 15 minutes more.
Remove the pan from the oven. Drizzle the lemon juice over the chicken and vegetables while they are sizzling hot. Plate the roasted chicken beside the potatoes and green beans.

Nutrition

Ingredients

Instructions

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