Name: Lemon herb roasted chicken thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz bone-in skin-on chicken thigh, patted dry; 3.5 oz red potatoes, halved; 4 oz green beans, trimmed; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 2 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; 1/4 lemon, cut into wedges

Nutrition

Per serving

556 calories

Protein: 39g; 28% of calories
Carbs: 32g; 22% of calories
Fat: 32g; 50% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. On a half-sheet pan, toss the chicken thigh and potatoes with the olive oil, dried oregano, black pepper, and half the salt. [uses i1, i2, i4, i7, i8, i9]
Arrange the chicken skin-side up and place the potatoes cut-side down with space between the pieces. Roast for 20 minutes. While they roast, stir the lemon juice, minced garlic, and the remaining salt together in a small bowl. [uses i5, i6, i8]
Toss the green beans in the lemon-garlic mixture and add them to the sheet pan around the chicken and potatoes. Roast until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender, about 10 to 12 minutes. [uses i3]
Let the chicken rest on the pan for 5 minutes. Plate the chicken with the potatoes and green beans, then finish with a squeeze of fresh lemon from the wedges. [uses i10]

Nutrition

Ingredients

Instructions

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