Tuscan Lemon Chicken Bake
Succulent chicken thighs and tender green beans roasted with baby potatoes and fragrant lemon-herb seasoning for a complete, vibrant meal.
- Prep: 15 min
- Cook: 30 min
- Total: 45 min
- Servings: 4
- Cuisine: Italian
- Difficulty: Easy
- Cost: $2.44/serving
Dietary
- Nut-Free
- Dairy-Free
- High-Protein
- Whole30
- Gluten-Free
- Egg-Free
- Soy-Free
- Low-Sugar
- Low-Carb
Tags
- one-pot
- roast
- healthy
- savory
- fresh
- comfort food
- budget-friendly
Ingredients
- 1.5 pound chicken thigh
- 1.5 pound baby potato
- 12 ounce green bean
- 1 lemon
- 3 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoon fresh parsley (chopped)
Instructions
- Preheat oven to 400°F. In a large bowl, combine the halved baby potatoes, green beans, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat and spread on a large sheet pan.
- In the same bowl, combine chicken thighs with remaining 2 tablespoons olive oil, dried oregano, garlic powder, dried thyme, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Add juice from half a lemon. Toss chicken to coat evenly.
- Arrange chicken thighs on the same sheet pan with the vegetables, ensuring everything is in a single layer. Place lemon slices over the chicken.
- Roast for 25-30 minutes, or until chicken is cooked through (internal temperature 165°F) and vegetables are tender.
- Garnish with fresh parsley if desired before serving.
Nutrition (per serving)
- Calories: 315
- Protein: 34.5 g
- Carbohydrates: 5 g
- Fat: 19.8 g
- Fiber: 1.6 g
- Sodium: 1002 mg
- Saturated Fat: 3.8 g
- Sugar: 1.2 g
- Cholesterol: 144 mg