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

Nutrition

Per serving

468 calories

Protein: 42g; 35% of calories
Carbs: 30g; 25% of calories
Fat: 21g; 39% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat your oven to 425°F. In a small bowl, whisk together the olive oil, minced garlic, lemon zest, most of the thyme, half the salt, and half the pepper.
On a half-sheet pan, toss the potato pieces with half of the herb oil. Spread them into a single layer and roast for 15 minutes.
In the same bowl, toss the chicken thighs with the remaining herb oil. Carefully move the potatoes to one side of the pan and place the chicken in the center. Roast for 10 minutes.
Toss the green beans with any remaining film of oil in the bowl and the rest of the salt and pepper. Add them to the empty space on the sheet pan. Roast everything for 12 to 15 minutes. Done when chicken reads 165°F, the potatoes pierce easily with a fork, and the beans are blistered.
Rest the chicken for 5 minutes on the pan. Transfer the chicken, potatoes, and green beans to a plate. Drizzle with lemon juice and garnish with the remaining fresh thyme.

Nutrition

Ingredients

Instructions

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