Name: Lemon herb roasted chicken thighs
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 7 oz bone-in skin-on chicken thigh, patted dry; 3.5 oz Yukon Gold potatoes, cut into 1-inch chunks; 5 oz fresh green beans, trimmed; 1 tsp extra virgin olive oil; 1 clove garlic, minced; 1 tbsp lemon juice; 1 tsp dried basil; 1 tsp dried oregano; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

553 calories

Protein: 39g; 28% of calories
Carbs: 30g; 21% of calories
Fat: 32g; 51% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 425°F. In a small bowl, combine the dried basil, oregano, black pepper, and most of the salt. Rub the herb mixture onto the chicken thigh, focusing on the skin side. Toss the potato chunks with the olive oil and the remaining salt on a half-sheet pan.
Place the chicken on the pan with the potatoes. Roast for 25 minutes. Meanwhile, toss the green beans with the garlic.
Remove the pan and move the potatoes to make room for the green beans. Roast until the chicken skin is crispy and the beans are tender, about 10 to 12 minutes more. Done when internal temperature of 175°F and skin is golden brown.
Remove the pan from the oven and immediately drizzle the lemon juice over the chicken, potatoes, and beans. Plate the chicken thigh alongside the potatoes and green beans.

Nutrition

Ingredients

Instructions

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