Name: Lemon herb chicken with leeks and corn
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs, trimmed; 3.5 oz Yukon Gold potatoes, cut into 1-inch pieces; 3 oz green beans, trimmed; 1/4 cup frozen sweet corn; 3/4 leek, white and light green parts only, sliced into 1/2-inch half-moons; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1 tbsp lemon juice; 1/2 tsp salt; 1/2 tsp black pepper; 3/4 tsp lemon zest

Instructions

Prep 20 min · Cook 30 min

Preheat the oven to 425°F. In a small bowl, whisk together three-quarters of the olive oil, half the lemon juice, oregano, and most of the salt and pepper. Place the chicken thighs and potatoes on a large rimmed baking sheet. Pour the oil mixture over them and toss to coat thoroughly.
Arrange the chicken and potatoes in a single layer on the sheet pan. Roast for 20 minutes.
In the same small bowl used earlier, whisk the remaining olive oil, minced garlic, and the remaining salt and pepper. Move the chicken and potatoes to one side of the pan. Add the green beans, frozen corn, and sliced leeks to the empty space. Drizzle with the garlic oil mixture and toss to coat. Return the pan to the oven for 12 to 15 minutes. Done when the chicken is no longer pink in the center and the potatoes are easily pierced with a fork, 165°F.
Remove the pan from the oven and let the chicken rest for 5 minutes. Plate the chicken with the potatoes, leeks, corn, and green beans. Drizzle with the remaining lemon juice and any pan juices, then garnish with lemon zest.

Nutrition

Ingredients

Instructions

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