Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz bone-in skin-on chicken thighs, patted dry; 5 oz baby red potatoes, halved; 5 oz green beans, trimmed; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 2 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 2 tsp lemon juice; 1 1/2 tbsp water

Nutrition

Per serving

588 calories

Protein: 40g; 27% of calories
Carbs: 37g; 25% of calories
Fat: 32g; 48% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. On a half-sheet pan, toss the chicken thighs and halved potatoes with the olive oil, minced garlic, dried oregano, half the salt, and half the black pepper. Arrange them in a single layer with the chicken skin-side up.
Roast for 30 to 35 minutes until the potatoes are tender and the chicken skin is browned and crispy. When the chicken reaches 165°F and is opaque in the center, remove the pan from the oven and drizzle everything with lemon juice.
While the chicken roasts, place the green beans and water in a microwave-safe bowl. Cover tightly and microwave for 4 to 5 minutes until tender-crisp. Drain any excess water and season with the remaining salt and pepper.

Nutrition

Ingredients

Instructions

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