Prep Time: 15 min Cook Time: 40 min Total Time: 55 min
Servings: 4
Ingredients
1½ lb small Yukon gold potatoes, halved
1 lb green beans, trimmed (or broccoli florets)
4 bone-in chicken thighs (or 4 breasts)
3 tbsp olive oil
Zest + juice of 1 lemon
3 cloves garlic, minced
1 tsp dried oregano
1 tsp dried thymeSalt & pepper, lemon wedges
Directions
1. Heat oven to 425°F/220°C; line a sheet pan.
2. Toss potatoes with 1 tbsp oil, salt/pepper; roast 15 min.
3. Whisk remaining oil, lemon, garlic, herbs.
4. Add thighs + beans to pan; brush all with lemon mixture.
5. Roast 25 min more (thighs 175°F; breasts 165°F).
Squeeze lemon to finish.