Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs, trimmed to even thickness; 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; 3/4 tsp lemon zest; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1 tsp dried oregano; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

458 calories

Protein: 42g; 36% of calories
Carbs: 29g; 24% of calories
Fat: 21g; 40% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. In a small bowl, whisk together the olive oil, lemon zest, dried basil, oregano, half the salt, and the black pepper. Transfer one third of this herb oil to a large bowl and set aside for the vegetables.
Toss the chicken thighs and potatoes in the small bowl with the remaining herb oil and the minced garlic until well coated. Arrange the chicken and potatoes on a half-sheet pan in a single layer. Roast for 15 minutes.
In the reserved large bowl, toss the green beans with the kept herb oil, the remaining salt, and a splash of the lemon juice. Add the beans to the sheet pan. Roast until the chicken reaches 165°F, about 12 to 15 minutes more. Let the chicken rest for 3 minutes.
Squeeze the remaining lemon juice over the entire pan. Plate the chicken alongside the roasted potatoes and green beans.

Nutrition

Ingredients

Instructions

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