Lemon-Herb Roasted Chicken Thighs

Name: Lemon-Herb Roasted Chicken Thighs
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 2 pound chicken thighs (bone-in, skin-on); 1 teaspoon salt; 0.5 teaspoon black pepper; 2 tablespoon olive oil; 2 tablespoon fresh lemon juice; 1 tablespoon dried oregano; 1 tablespoon dried thyme; 1.5 pound Yukon Gold potatoes (cut into 1-inch chunks); 1 tablespoon fresh rosemary (chopped); 12 ounce fresh green beans (trimmed)

Juicy chicken thighs seasoned with bright lemon and savory herbs, roasted to perfection alongside tender rosemary potatoes and crisp green beans for a complete and satisfying meal.

Prep: 20 min
Cook: 40 min
Total: 1 hr
Servings: 4
Cuisine: American
Difficulty: Easy
Cost: $3.96/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein

Ingredients

2 pound chicken thighs (bone-in, skin-on)
1 teaspoon salt
0.5 teaspoon black pepper
2 tablespoon olive oil
2 tablespoon fresh lemon juice
1 tablespoon dried oregano
1 tablespoon dried thyme
1.5 pound Yukon Gold potatoes (cut into 1-inch chunks)
1 tablespoon fresh rosemary (chopped)
12 ounce fresh green beans (trimmed)

Instructions

Preheat oven to 400°F (200°C).
Pat chicken thighs dry with paper towels. Season chicken with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
In a small bowl, whisk together 1 tablespoon olive oil, fresh lemon juice, dried oregano, and dried thyme. Pour half of the mixture over the chicken thighs, ensuring they are well coated. Reserve the other half for the potatoes.
In a large bowl, toss the Yukon Gold potatoes with the remaining 1 tablespoon of olive oil, chopped fresh rosemary, and the other half of the lemon-herb mixture. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Arrange the chicken thighs skin-side up on a large baking sheet. Scatter the seasoned potatoes around the chicken.
Roast for 20 minutes. Then, add the fresh green beans to the baking sheet, tossing them with some of the pan juices.
Continue to roast for another 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C), the skin is crispy, and the potatoes are tender and browned. Rest chicken for 5 minutes before serving.
Serve the roasted chicken thighs with rosemary potatoes and green beans.

Notes

For extra crispy chicken skin, ensure the thighs are very dry before seasoning. A meat thermometer is useful to check chicken doneness.

Nutrition (per serving)

Calories: 620
Protein: 51.5 g
Carbohydrates: 38.3 g
Fat: 30.5 g
Fiber: 6.2 g
Sodium: 880 mg
Saturated Fat: 8.7 g
Sugar: 3.1 g
Cholesterol: 170 mg