Name: Lemon herb roasted chicken thighs
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 7 oz bone-in skin-on chicken thighs, patted dry and excess skin trimmed; 3 oz Yukon Gold potatoes, cut into 1-inch wedges; 6 oz green beans, trimmed; 1 tsp olive oil; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 3/4 lemon, zested, half sliced, half juiced; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

576 calories

Protein: 40g; 27% of calories
Carbs: 36g; 24% of calories
Fat: 32g; 49% of calories

Ingredients

9 items

7 oz bone-in skin-on chicken thighs, patted dry and excess skin trimmed
3 oz Yukon Gold potatoes, cut into 1-inch wedges
6 oz green beans, trimmed
1 tsp olive oil
2 cloves garlic, minced
¾ tsp fresh rosemary, finely chopped
¾ lemon, zested, half sliced, half juiced
½ tsp salt
½ tsp black pepper

Instructions

Prep 15 min · Cook 40 min

Preheat the oven to 425°F. In a small bowl, whisk the olive oil, lemon zest, garlic, rosemary, half the salt, and half the pepper. Rub most of the mixture under and around the chicken thighs, keeping the skin side dry. Place the chicken thighs on a half-sheet pan.
Toss the potato wedges in the bowl with the remaining herb mixture. Scatter the potatoes and lemon slices around the chicken. Sprinkle the rest of the salt and pepper over the chicken skin and potatoes. Roast for 25 minutes.
Remove the pan and add the green beans, tossing them briefly with any pan drippings. Return to the oven and roast for 15 minutes more until the chicken skin is deep golden and the potatoes are tender. Done when skin is deep golden and opaque in the center, 175°F.
Squeeze the lemon juice over the chicken and vegetables. Let the chicken rest for 5 minutes on the pan before serving.

Nutrition

Ingredients

Instructions

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