Name: Lemon herb roasted chicken dinner
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken thighs, patted dry; 3.5 oz Yukon Gold potatoes, cut into 1-inch pieces; 6 oz frozen green beans, thawed and patted dry; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 3/4 tsp lemon zest; 3/4 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 0.5 oz lemon, cut into wedges

Nutrition

Per serving

515 calories

Protein: 48g; 36% of calories
Carbs: 34g; 26% of calories
Fat: 23g; 39% of calories

Instructions

Prep 15 min · Cook 40 min

Preheat the oven to 425°F. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and black pepper.
Place the chicken thighs and potato pieces on one side of a half-sheet pan. Drizzle with half of the lemon-herb mixture and toss to coat thoroughly.
Roast for 20 minutes until the potatoes are starting to turn golden and the chicken is partially cooked.
Remove the pan from the oven. Spread the green beans on the other side of the pan. Drizzle the beans with the remaining lemon-herb mixture and toss to coat. Return the pan to the oven.
Roast for 15 minutes more until the potatoes are tender and the green beans are blistered. Remove the pan from the oven and let the chicken rest for 5 minutes. Done when opaque in the center, 165°F.
Transfer the chicken, potatoes, and green beans to a plate. Serve with fresh lemon wedges for squeezing over the dish.

Nutrition

Ingredients

Instructions

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