Name: Garlic herb roasted chicken thighs
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 7 oz bone-in chicken thighs, skinned and patted dry; 3 oz Yukon Gold potatoes, cut into 1-inch pieces; 3 oz green beans, trimmed; 1 tsp extra virgin olive oil; 1/2 tsp garlic powder; 1 tsp dried basil; 1/4 tsp salt; 1/2 tsp black pepper; 1/4 lemon, cut into wedges

Nutrition

Per serving

521 calories

Protein: 38g; 29% of calories
Carbs: 24g; 18% of calories
Fat: 31g; 53% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 40 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, garlic powder, dried basil, salt, and black pepper. Place the chicken thighs and potatoes on a half-sheet pan. Rub half the oil mixture over the chicken and toss the potatoes with the rest.
Arrange the chicken and potatoes in a single layer on the pan. Roast for 25 minutes. Meanwhile, toss the green beans with any oil remaining in the bowl or a tiny drop of water.
When the first timer goes off, add the green beans to the pan. Roast for 15 minutes more until the chicken is cooked through and the potatoes are tender when pierced. Done when opaque in the center and 175°F near the bone.
Let the chicken rest on the pan for 5 minutes. Transfer the chicken, potatoes, and green beans to a plate. Squeeze the lemon wedge over the dish and serve with the remaining wedges.

Nutrition

Ingredients

Instructions

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