Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs, patted dry; 3.5 oz Yukon Gold potatoes, cut into 1-inch chunks; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1 tbsp lemon juice; 1/2 tsp salt; 1/2 tsp black pepper; 5 oz green beans, trimmed; 3 tbsp water

Nutrition

Per serving

470 calories

Protein: 42g; 35% of calories
Carbs: 31g; 26% of calories
Fat: 21g; 39% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 400°F. In a baking dish, toss the potato chunks with the olive oil, half the salt, and the black pepper. Spread them in a single layer and roast for 15 minutes.
While the potatoes roast, toss the chicken thighs with most of the lemon juice (reserving 1 teaspoon), the minced garlic, and the dried oregano. When the potatoes have roasted for 15 minutes, nestle the chicken into the dish. Roast for 20 to 25 minutes more until the potatoes are tender. Done when opaque in the center, 165°F.
When the chicken and potatoes are ready, remove them from the oven and let them rest for 5 minutes. While they rest, place the green beans and water in a small pot over medium-high heat. Cover and steam for 5 to 6 minutes until tender. Drain and season with the remaining salt.
Plate the chicken and potatoes alongside the green beans. Spoon the pan juices and the reserved teaspoon of lemon juice over the chicken and serve hot.

Nutrition

Ingredients

Instructions

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