Name: Lemon herb chicken and potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs, patted dry; 5 oz Yukon Gold potatoes, cut into 3/4-inch pieces; 3.5 oz green beans, trimmed; 1 1/4 tsp olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1 tsp dried oregano; 1/4 tsp salt; 1/2 tsp black pepper

Instructions

Prep 15 min · Cook 35 min

Preheat your oven to 400°F. In a large bowl, whisk together the olive oil, most of the lemon juice (reserve 1 teaspoon), minced garlic, dried basil, oregano, half the salt, and half the pepper. Add the chicken thighs and potatoes to the bowl and toss thoroughly to coat.
Arrange the potatoes on a half-sheet pan, cut-side down. Roast for 10 minutes.
Move the potatoes to one side of the pan and place the chicken thighs in the center. Roast for 15 minutes. While the chicken roasts, toss the green beans in the large bowl with the remaining marinade.
Add the green beans to the pan. Season everything with the remaining salt and pepper. Roast for 10 to 15 minutes more until the chicken is opaque in the center and the potatoes are fork-tender. Done when opaque in the center and 175°F.
Remove the pan from the oven. Drizzle the reserved lemon juice over the chicken and vegetables. Let the chicken rest for 3 minutes before serving it alongside the potatoes and green beans with any pan juices spooned over.

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Ingredients

Instructions

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