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 Yukon Gold potatoes, cut into 3/4-inch pieces; 5 oz green beans, trimmed; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 2 tsp fresh thyme, leaves stripped; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

465 calories

Protein: 42g; 36% of calories
Carbs: 31g; 26% of calories
Fat: 20g; 38% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, thyme, salt, and pepper. Place the chicken thighs and potatoes on a half-sheet pan. Pour two-thirds of the lemon-herb mixture over them and toss to coat evenly. Arrange in a single layer and roast for 20 minutes.
Remove the pan from the oven. Move the chicken and potatoes to one side and add the green beans. Drizzle with the remaining lemon-herb mixture and toss. Return to the oven and roast for 12 to 15 minutes until the potatoes are tender and a knife slides in easily. Done when reaches 165°F and potatoes are tender.
Remove the pan from the oven and let the chicken rest for 5 minutes. Transfer the chicken, potatoes, and green beans to a plate, pouring any pan juices over the top.

Nutrition

Ingredients

Instructions

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