Name: Lemon herb roasted chicken thighs
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 7 oz bone-in skin-on chicken thigh, patted dry; 3.5 oz red potatoes, halved; 3 oz green beans, trimmed; 1 tsp olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp water

Instructions

Prep 15 min · Cook 35 min

Preheat your oven to 425°F. In a small bowl, whisk together the olive oil, half the lemon juice, the garlic, oregano, half the salt, and the black pepper. Rub this mixture onto the meat side of the chicken and under the skin, keeping the top of the skin dry. Toss the potatoes in any remaining marinade.
Place the chicken skin-side up on a half-sheet pan. Sprinkle the skin with a pinch of the remaining salt. Arrange the potatoes around the chicken in a single layer. Roast for 35 to 40 minutes until the skin is deep golden and the potatoes are tender. Done when the chicken skin is deep golden and the meat is no longer pink at the bone, 175°F.
While the chicken is finishing, place the green beans in a microwave-safe bowl with the water and a tiny pinch of salt. Cover and microwave on high for 4 minutes until bright green. Drain the beans.
Let the chicken rest for 5 minutes. Plate the chicken and potatoes with the green beans. Squeeze the remaining lemon juice over the whole plate and spoon over any juices from the roasting pan.

Nutrition

Ingredients

Instructions

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