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; 4 oz Yukon Gold potatoes, cut into 1-inch pieces; 3.5 oz green beans, trimmed; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 2 tsp dried oregano; 1/4 tsp salt; 1/2 tsp black pepper; 2 tbsp water; 3/4 tsp lemon zest

Nutrition

Per serving

467 calories

Protein: 42g; 35% of calories
Carbs: 31g; 26% of calories
Fat: 21g; 39% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potatoes with half the olive oil, half the salt, and half the black pepper. Spread them into a single layer and roast for 10 minutes.
In a bowl, toss the chicken with the remaining olive oil, 1 teaspoon of the lemon juice, the oregano, the remaining salt, and the rest of the pepper. Push the potatoes to one side of the pan and add the chicken. Roast for 10 minutes.
Scatter the minced garlic over the chicken and potatoes. Roast for another 10 to 15 minutes. While the pan finishes, place the green beans in a microwave-safe bowl with the water and a pinch of salt. Cover and microwave on high for 4 minutes until tender. Done when the chicken reaches 175°F and potatoes are tender.
Remove the pan from the oven. Drizzle the remaining 2 teaspoons of lemon juice over the chicken and potatoes and scatter the lemon zest on top. Let the chicken rest for 5 minutes before serving with the steamed green beans.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes