Name: Lemon herb roasted chicken dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz chicken thigh, with skin, patted dry; 3 oz red potatoes, cut into 1-inch pieces; 5 oz green beans, trimmed; 1 tsp olive oil; 3/4 tsp fresh rosemary, finely chopped; 2 cloves garlic, minced; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice

Nutrition

Per serving

548 calories

Protein: 39g; 28% of calories
Carbs: 28g; 20% of calories
Fat: 32g; 51% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. On a half-sheet pan, toss the chicken thigh and potatoes with half the olive oil, half the salt, half the pepper, and all the rosemary. Arrange the chicken skin-side up and roast for 20 minutes.
In a bowl, toss the green beans and garlic with the remaining olive oil, salt, and pepper. When the timer goes off, add the beans to the sheet pan and roast for 15 minutes more until the chicken skin is crispy and the vegetables are tender. Done when opaque in the center, 175°F.
Squeeze the lemon juice over the chicken and vegetables. Let the chicken rest for 5 minutes, then transfer everything to a plate and spoon over any juices from the pan.

Nutrition

Ingredients

Instructions

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