Name: Oven-Baked Chicken Thighs with Garlic Green Beans and Crispy Potato Wedges
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Skinless Boneless Chicken Thighs; 160g Russet Potato (cut into wedges); 1.25 cups Fresh Green Beans; 2 tsp Extra Virgin Olive Oil; 2 cloves Garlic (minced); Salt, black pepper, and paprika to taste

Nutrition

Per serving

456 calories

Protein: 40g; 35% of calories
Carbs: 39g; 34% of calories
Fat: 16g; 31% of calories

Ingredients

6 items

6 oz Skinless Boneless Chicken Thighs
160g Russet Potato (cut into wedges)
1¼ cups Fresh Green Beans
2 tsp Extra Virgin Olive Oil
2 cloves Garlic (minced)
Salt, black pepper, and paprika to taste

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Slice the russet potato into even wedges and toss them in a bowl with 1 teaspoon of olive oil, salt, pepper, and a pinch of paprika.
Spread the potato wedges on the baking sheet and roast for 10 minutes.
While potatoes roast, season the chicken thighs with salt, pepper, and paprika.
Move the potatoes to one side of the sheet and add the chicken thighs to the other side, then roast for another 20-25 minutes until the chicken is cooked through and potatoes are golden.
In the last 5 minutes of roasting, heat the remaining teaspoon of olive oil in a skillet over medium heat.
Add the green beans and minced garlic to the skillet, sautéing for 4-5 minutes until tender-crisp and fragrant.
Plate the roasted chicken and crispy potato wedges alongside the garlic green beans and serve immediately.

Nutrition

Ingredients

Instructions

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