Name: Lemon herb roasted chicken thighs
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 8 oz bone-in chicken thighs, skin removed and patted dry; 3.5 oz Yukon Gold potatoes, cut into 1-inch pieces; 3 oz green beans, trimmed; 1 tsp olive oil; 2 cloves garlic, minced; 3/4 tsp dried oregano; 3/4 tsp salt; 1/4 tsp black pepper; 1 1/2 tbsp lemon juice; 3/4 tsp lemon zest

Instructions

Prep 15 min · Cook 40 min

Preheat the oven to 425°F with a rack in the middle position. In a large bowl, whisk together the olive oil, half the lemon juice, lemon zest, minced garlic, oregano, salt, and pepper. Transfer one third of this herb mixture to a small bowl and set it aside.
Add the chicken and potatoes to the large bowl, tossing to coat thoroughly. Arrange them on a half-sheet pan in a single layer, ensuring space between the potato pieces so they brown. Place the chicken smooth-side down. Roast for 15 minutes.
Flip the chicken thighs and stir the potatoes. Return the pan to the oven and roast until the potatoes are starting to soften, about 10 minutes more. While they roast, toss the green beans in the reserved herb mixture in the small bowl.
Spread the green beans onto the sheet pan around the chicken and potatoes. Roast until the chicken is cooked through and the potatoes are tender, about 12 minutes more. Squeeze the remaining lemon juice over everything before serving. Done when meat is 165°F and potatoes are fork-tender.

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Ingredients

Instructions

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