2 lbs chicken thighs with skin (bone-in)
3 cups mini potatoes (halved)
1 tbsp extra virgin olive oil
1 tbsp lemon pepper seasoning
2 tsp garlic powder
½ tsp sea salt
4 cups green beans (trimmed)
Directions
1
- Preheat the oven to 425ºF (220ºC). Line a baking sheet with parchment paper.
- Add the chicken and potatoes to the baking sheet. Drizzle with the oil. Sprinkle with the lemon pepper seasoning, garlic powder, and salt.
- Cook in the oven for 30 to 40 minutes until the chicken is cooked through and the potatoes are tender.
- Meanwhile, add some water and a steamer basket to a pot and bring to a boil. Add the green beans and cover. Steam for five minutes or until tender. Set aside.
- Remove the chicken from the baking sheet and divide it evenly between plates.
- Add the green beans to the baking sheet with the potatoes. Toss everything on the baking sheet to coat in the remaining seasoning and juices.
- Divide the potatoes and green beans evenly between plates. Enjoy!
Notes
2
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is approximately one large chicken thigh and two cups of vegetables.
More Flavour
Add the fresh lemon zest, minced garlic, or a splash of lemon juice before cooking in the
oven.
Additional Toppings
Fresh parsley, chili flakes, or grated parmesan.
Ingredients
2 lbs chicken thighs with skin (bone-in)
3 cups mini potatoes (halved)
1 tbsp extra virgin olive oil
1 tbsp lemon pepper seasoning
2 tsp garlic powder
½ tsp sea salt
4 cups green beans (trimmed)