Roasted Chicken Thighs with Lemon Potatoes

Succulent chicken thighs roasted to perfection with tender baby potatoes, fresh green beans, bright lemon, and aromatic herbs.

• Prep: 15 min
• Cook: 35 min
• Total: 50 min
• Servings: 2
• Cuisine: American
• Difficulty: Medium
• Cost: $3.69/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• High-Protein
• High-Fiber
• Paleo
• Low-Sugar

Tags

• one-pot
• roast
• healthy
• savory
• comfort food

Ingredients

• 1 pound boneless, skinless chicken thighs
• 1 pound baby red potatoes, halved
• 8 ounces fresh green beans, trimmed
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1 clove garlic, minced
• 1/2 lemon, thinly sliced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large bowl, combine chicken thighs, halved baby red potatoes, fresh green beans, olive oil, dried rosemary, dried thyme, minced garlic, salt, and black pepper. Toss until everything is evenly coated.
3. Spread the chicken and vegetables in a single layer on the prepared baking sheet. Arrange lemon slices among the ingredients.
4. Roast for 20 minutes. Flip the chicken and potatoes, then continue roasting for another 15-20 minutes, or until chicken is cooked through (internal temperature reaches 165°F/74°C) and potatoes are tender and golden brown.
5. Remove from oven and serve immediately.

Notes

You can prep the vegetables ahead of time and store them in the refrigerator to save time on busy evenings. For extra flavor, sprinkle with fresh parsley before serving.

Nutrition (per serving)

• Calories: 780
• Protein: 54.5 g
• Carbohydrates: 65.5 g
• Fat: 32 g
• Fiber: 10 g
• Sodium: 720 mg
• Saturated Fat: 6 g
• Sugar: 5 g
• Cholesterol: 180 mg