Name: Lemon herb roasted chicken thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz bone-in chicken thighs, skin removed and patted dry; 3.5 oz Yukon Gold potatoes, cut into 1-inch pieces; 3.5 oz green beans, trimmed; 1 tsp olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 3/4 tsp dried oregano; 1/2 tsp salt; 1/8 tsp black pepper; 1/4 tsp lemon zest

Nutrition

Per serving

539 calories

Protein: 38g; 28% of calories
Carbs: 27g; 20% of calories
Fat: 31g; 52% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Set aside a small spoonful of this marinade in the bowl for the beans later. Add the skinless chicken thighs and potatoes to the bowl, tossing thoroughly to coat everything.
Arrange the chicken thighs bone-side down on one half of a sheet pan and spread the potatoes in a single layer on the other half. Place the pan in the oven and roast for 20 minutes. While they roast, toss the green beans in the bowl with the reserved marinade.
Remove the pan from the oven and scatter the green beans around the chicken. Return the pan to the oven and roast for 15 minutes more until the potatoes are tender and can be easily pierced with a fork. Done when opaque in the center and the thickest part reads 175°F.

Nutrition

Ingredients

Instructions

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