Name: Lemon herb roasted chicken thighs
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 serving
Ingredients: 7 oz bone-in skinless chicken thighs, patted dry; 3.5 oz red potatoes, cut into 3/4-inch pieces; 6 oz green beans, trimmed; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 1 tbsp water; 2 cloves garlic, minced; 1 1/2 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp lemon zest

Instructions

Prep 15 min · Cook 45 min

Preheat the oven to 400°F. In a large bowl, whisk together the olive oil, three quarters of the lemon juice, water, minced garlic, dried oregano, salt, and black pepper. Transfer a third of this mixture to a small bowl and set aside.
Add the chicken thighs and red potato pieces to the large bowl and toss thoroughly to coat. Arrange them on a half-sheet pan, placing the chicken bone-side down. Brush any remaining marinade from the large bowl over the tops of the chicken. Roast for 20 minutes.
Toss the green beans in the small bowl with the reserved marinade. When the timer goes off, spread the beans onto the sheet pan around the chicken and potatoes. Roast for 15 to 20 minutes more until the potatoes are tender and the chicken is fully cooked. Done when opaque to the bone, 175°F.
Remove the pan from the oven and let the chicken rest for 5 minutes. Drizzle the remaining fresh lemon juice and sprinkle the lemon zest over the chicken and vegetables before serving.

Nutrition

Ingredients

Instructions

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