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, patted dry; 3.5 oz Yukon Gold potatoes, cut into 1-inch pieces; 4 oz green beans, trimmed; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1 1/2 tsp lemon juice; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

457 calories

Protein: 42g; 36% of calories
Carbs: 28g; 24% of calories
Fat: 21g; 40% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. In a mixing bowl, whisk together two-thirds of the olive oil, half the lemon juice, the garlic, the oregano, half the salt, and half the pepper.
Toss the chicken and potatoes in the bowl to coat. Spread them onto a half-sheet pan in a single layer. Roast for 15 minutes.
In the same mixing bowl, toss the green beans with the remaining oil, salt, and pepper. Flip the potatoes on the pan, move them to one side with the chicken, and add the green beans to the other side. Roast for 15 to 20 more minutes. Done when Chicken is 165°F, potatoes are browned and tender, and beans are blistered.
Remove the pan from the oven. Drizzle the remaining lemon juice over the hot chicken and potatoes. Serve the chicken and potatoes alongside the roasted green beans.

Nutrition

Ingredients

Instructions

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