Name: Lemon herb roasted chicken thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs, patted dry; 3.5 oz red potatoes, cut into 1-inch pieces; 3.5 oz green beans, trimmed; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 2 1/4 tsp fresh thyme, leaves stripped; 1/4 tsp salt; 1/4 tsp black pepper

Nutrition

Per serving

453 calories

Protein: 42g; 36% of calories
Carbs: 27g; 24% of calories
Fat: 21g; 40% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 30 min

Preheat your oven to 425°F. In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, thyme, salt, and pepper.
Add the chicken thighs and potatoes to the bowl with the herb mixture. Toss until every piece is thoroughly coated. Transfer the chicken and potatoes to a half-sheet pan, spreading them out in a single layer. Reserve the remaining liquid in the bowl for the beans.
Place the pan in the oven and roast for 15 minutes.
Toss the green beans in the reserved herb mixture in the bowl. Move the chicken and potatoes to one side of the pan and add the beans to the other side. Roast until the potatoes are tender when pierced with a fork and the chicken is browned. Done when the thickest part of the chicken reads 175°F and the potatoes are tender.

Nutrition

Ingredients

Instructions

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