Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs, patted dry; 4 oz Yukon Gold potatoes, cut into 1-inch pieces; 3 oz green beans, trimmed; 1 1/2 tsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 2 cloves garlic, minced; 2 tsp fresh thyme, chopped; 1/4 tsp fresh rosemary, chopped; 1 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

481 calories

Protein: 41g; 34% of calories
Carbs: 29g; 24% of calories
Fat: 23g; 43% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. In a small bowl, whisk together half the olive oil, half the lemon juice, the lemon zest, minced garlic, thyme, rosemary, and half the salt and pepper to make a marinade.
Toss the potatoes on a half-sheet pan with most of the remaining olive oil and a pinch of salt. Roast for 10 minutes.
Coat the chicken thighs in the herb marinade. Move the potatoes to one side of the pan and place the chicken on the other side. Roast for 15 minutes.
Toss the green beans with the last of the olive oil and salt. Add them to the pan. Roast for 10 to 15 minutes more until the potatoes are browned at the edges and the chicken is opaque. Done when opaque and firm to the touch, 165°F.
Squeeze the remaining lemon juice over the chicken and vegetables. Plate everything together.

Nutrition

Ingredients

Instructions

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