Ingredients:

  • 1.5 lb (680g) boneless, skinless chicken thighs
  • 1.5 lb (680g) baby potatoes, halved or quartered if large
  • 1 lb (450g) fresh green beans, trimmed
  • 2 tablespoons olive oil
  • 1 lemon, zested and juiced
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional: Red pepper flakes, for a touch of heat

Instructions:

  1. Preheat oven to 400°F (200°C). In a large bowl, combine potatoes, green beans, olive oil, lemon zest, garlic, rosemary, thyme, salt, and pepper. Toss well to coat.
  2. Spread the potato and green bean mixture evenly on the prepared baking sheet.
  3. Season the chicken thighs with salt, pepper, and a squeeze of lemon juice.
  4. Place the chicken thighs on top of the potatoes and green beans, spacing them evenly.
  5. Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) and the potatoes are tender and slightly golden.
  6. Let the chicken rest for 5 minutes before serving. Drizzle with extra lemon juice if desired.