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Sheet-Pan Lemon Chicken and Vegetables

Description

Heat the oven to 220°C/425°F. Toss 450 g halved baby potatoes with 1 tablespoon olive oil, oregano, salt and pepper; roast for 15 minutes. Add four bone-in chicken thighs, 250 g trimmed green beans and two halved lemons. Roast another 25–30 minutes, until the potatoes are tender and the chicken reaches 74°C/165°F. Squeeze the blistered lemon over the tray before serving. If the beans are thin, add them during only the final 15 minutes so they stay bright and lightly crisp.

Saved to Healthy Recipes

Healthy Recipes

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