Name: Lemon herb roasted chicken thighs
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 7 oz bone-in skin-on chicken thighs, patted dry; 3.5 oz Yukon Gold potatoes, cut into 1-inch pieces; 3.5 oz green beans, trimmed; 1 tsp extra virgin olive oil; 1/4 tsp lemon zest, grated; 1 tbsp lemon juice; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp fresh parsley, chopped

Nutrition

Per serving

541 calories

Protein: 39g; 28% of calories
Carbs: 28g; 20% of calories
Fat: 32g; 52% of calories

Instructions

Prep 15 min · Cook 40 min

Preheat the oven to 400°F. In a small bowl, combine the minced garlic, chopped rosemary, lemon zest, black pepper, and half the salt. Rub this mixture all over the chicken thighs, including under the skin.
In a mixing bowl, toss the potatoes with the olive oil and the remaining salt until evenly coated.
Place the chicken thighs skin side up on one side of a half-sheet pan and arrange the potatoes in a single layer on the other side. Roast for 20 minutes.
Remove the pan from the oven. Toss the green beans with the juices already on the pan next to the potatoes. Return the pan to the oven and roast for 15 to 20 minutes more. Done when skin is deep golden and crisp, 175°F.
Drizzle the lemon juice over the potatoes and green beans, giving the chicken just a light squeeze. Sprinkle everything with chopped parsley and serve.

Nutrition

Ingredients

Instructions

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