Name: Lemon herb roasted chicken thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz chicken thighs with skin, patted dry; 3 oz red potatoes, cut into 1-inch pieces; 5 oz green beans, trimmed; 1 tsp olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp fresh parsley, chopped

Nutrition

Per serving

551 calories

Protein: 39g; 28% of calories
Carbs: 29g; 21% of calories
Fat: 32g; 51% 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, one third of the lemon juice, the oregano, half the salt, and half the pepper. On a half-sheet pan, toss the potatoes with the oil mixture, then push them to the sides. Place the chicken thighs in the center, skin-side up, and rub any remaining herb oil onto the skin.
Roast the chicken and potatoes for 20 minutes.
Remove the pan. Add the green beans and minced garlic to the empty spaces, tossing them in the rendered chicken fat on the pan. Sprinkle with the remaining salt and pepper. Roast until the chicken is golden and the potatoes are easily pierced with a fork, about 10 to 15 minutes more. Done when reaches 175°F.
Drizzle the remaining lemon juice over the hot chicken and vegetables. Garnish with fresh parsley before serving.

Nutrition

Ingredients

Instructions

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