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 thighs, patted dry and excess skin trimmed; 3 oz Yukon Gold potatoes, cut into 1-inch pieces; 5 oz green beans, trimmed; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1/4 tsp lemon zest; 1 1/2 tsp lemon juice; 1/2 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp water

Nutrition

Per serving

546 calories

Protein: 39g; 28% of calories
Carbs: 28g; 20% of calories
Fat: 32g; 51% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 425°F. In a small bowl, whisk together the olive oil, half the lemon juice, garlic, oregano, lemon zest, half the salt, and half the pepper. On a half-sheet pan, toss the potatoes and chicken thighs with the herb oil until well coated. Arrange the chicken skin-side up.
Place the pan in the oven. Roast for 20 minutes, then toss the potatoes. Continue roasting until the skin is deep golden and crisp and the potatoes are tender, about 15 to 20 minutes more. Done when skin is deep golden and crisp, 175°F.
While the chicken rests on the pan, place the green beans and water in a microwave-safe bowl. Cover and microwave on high until tender and bright green, about 3 to 4 minutes. Drain any excess water and season with the remaining salt and pepper.
Plate the roasted chicken and potatoes alongside the green beans. Squeeze the remaining lemon juice over everything and spoon any juices from the pan over the chicken.

Nutrition

Ingredients

Instructions

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