Name: Lemon herb roasted chicken
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 Yukon Gold potatoes, cut into 1-inch chunks; 5 oz green beans, trimmed; 1 tsp olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 1 oz lemon, cut into wedges; 2 cloves garlic, minced; 1 tsp dried basil; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp water

Nutrition

Per serving

481 calories

Protein: 43g; 35% of calories
Carbs: 34g; 28% of calories
Fat: 21g; 38% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. In a small bowl, whisk together the olive oil, half the lemon juice, lemon zest, dried basil, dried oregano, half the salt, and half the pepper.
Toss the chicken thighs and potato chunks on a half-sheet pan with the oil mixture. Spread in a single layer and roast for 15 minutes. Flip the chicken and potatoes.
Scatter the minced garlic over the chicken and potatoes. Roast for 15 to 20 minutes more until the potatoes are tender and the chicken is golden. Done when opaque in the center, 175°F.
While the chicken finishes roasting, place the green beans in a microwave-safe bowl with the water. Cover and microwave for 4 to 5 minutes until tender-crisp. Drain and season with the remaining salt and pepper.
Let the chicken rest for 3 minutes. Plate the chicken and potatoes alongside the green beans. Squeeze the remaining lemon juice over the chicken and potatoes, then garnish with lemon wedges.

Nutrition

Ingredients

Instructions

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