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 baby Yukon Gold potatoes, halved into 1-inch pieces; 3.5 oz fresh green beans, trimmed; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 3/4 tsp lemon zest; 1 1/2 tsp lemon juice; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

452 calories

Protein: 41g; 36% of calories
Carbs: 27g; 24% of calories
Fat: 21g; 41% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. On a half-sheet pan, toss the chicken thighs and halved potatoes with half the olive oil, the rosemary, lemon zest, salt, and pepper. Arrange the chicken in the center and the potatoes cut-side down around it. Roast for 15 minutes.
In a small bowl, toss the green beans and minced garlic with the remaining olive oil. Remove the pan from the oven, scatter the beans around the chicken and potatoes, and return to the oven until the chicken reaches an internal temperature of 165°F and the potatoes are tender when pierced with a fork, about 15 to 18 minutes.
Remove the pan from the oven and immediately drizzle everything with the lemon juice. Transfer the chicken, potatoes, and beans to a plate.

Nutrition

Ingredients

Instructions

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