The bright flavor of the lemon garlic chicken compliments the thigh meat. Make it a full meal with potatoes prepared on the same tray and a quick side of green beans. The bright flavor of the lemon garlic chicken compliments the thigh meat. Make it a full meal with potatoes prepared on the same tray and a quick side of green beans.Â
INGREDIENTS
- 4 bone-in skin-on chicken thighs – see notes for other pieces
- 1 Tbsp olive oil
- 1 Tbsp dijon mustard
- sea salt
- pepper
- 1Â lemon
- 3Â cloves garlic
- 2 cups baby potatoes
- 12 oz green beans
- parsley
- extra lemon for garnish
INSTRUCTIONS
- Prepare the chicken marinade by peeling and finely chopping the garlic. Zesting the lemon. Juicing the lemon. And then adding and mixing the chopped garlic, lemon zest, lemon juice, olive oil and dijon mustard in a large bowl.
- Add chicken thighs to the marinade and use your hands to cover the thighs well in the marinade. Then let it marinade on the kitchen counter for 20-30 minutes or place in the fridge if you prefer.
- In the meantime, wash and dry 2 cups of baby potatoes and preheat the oven to 400F.
- Add the marinated chicken thighs to an ovenproof dish in one layer and drizzle the rest of the marinade left in the bowl over the chicken, then add baby potatoes around the chicken thigh all in one layer. Make sure no chicken or potato is stacked on each other.
- Bake for a total of 35-45 minutes or until a meat thermometer reads at least 165F internal temperature without touching the bone.
- In the meantime, wash and dry green beans, add them to a small ovenproof dish (no problem if they’re stacked), drizzle a little bit of olive oil over them and sprinkle with sea salt, then use your hands to coat all beans and place the beans in the oven at about the 25-minutes chicken thigh baking mark so all three (chicken thighs, potatoes, beans) are cooked at hot at the same time.
- Remove from the oven, sprinkle some freshly chopped parsley over the chicken and potatoes, add some lemon wedges for garnish if you like and enjoy!
