Name: Lemon herb roasted chicken thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, cut into 2-inch pieces; 5 oz Yukon Gold potatoes, cut into 3/4-inch pieces; 1 1/2 tsp olive oil; 2 tsp dried oregano; 1/4 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp lemon juice; 5 oz green beans, trimmed; 2 tbsp water; 1/2 tsp lemon zest

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potatoes with half the olive oil, half the oregano, and 1/3 of the salt and pepper. Spread in a single layer and roast for 10 minutes.
While the potatoes roast, toss the chicken in a bowl with the remaining olive oil, oregano, garlic powder, and half the remaining salt and pepper. When the potatoes have roasted for 10 minutes, move them to one side of the pan and add the chicken to the other side. Roast for 20 to 25 minutes until the chicken is cooked through and the potatoes are golden and tender. Done when opaque in the center, 165°F.
Place the green beans and water in a microwave-safe bowl. Cover tightly and microwave for 4 to 5 minutes until tender-crisp. Drain well and season with the remaining salt and pepper.
Whisk the lemon juice and lemon zest together. Remove the pan from the oven and let the chicken rest for 5 minutes. Plate the chicken, potatoes, and green beans, then drizzle the lemon mixture over everything.

Nutrition

Ingredients

Instructions

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