Name: Lemon herb chicken and potatoes
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 3/4-inch pieces; 3.5 oz green beans, trimmed; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 1 tsp dried oregano; 1/4 tsp garlic powder; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

456 calories

Protein: 41g; 36% of calories
Carbs: 29g; 25% of calories
Fat: 21g; 40% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. In a large bowl, toss the potatoes with half the olive oil and half the salt. Toss the chicken and green beans with the remaining olive oil, lemon zest, dried oregano, garlic powder, remaining salt, and black pepper.
Spread the potatoes on a half-sheet pan. Roast for 10 minutes until they begin to soften.
Add the chicken and green beans to the pan with the potatoes. Roast for 20 to 25 minutes until the potatoes are fork-tender and the chicken is fully cooked. Done when opaque in the center, 165°F.
Transfer the chicken and vegetables to a plate. Drizzle the lemon juice onto the hot pan, scraping up any browned bits with a spatula, then spoon the pan juices over the chicken.

Nutrition

Ingredients

Instructions

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