By Sasha Gordanier
Preheat the oven to 400°F (200°C). Cut the lemon into slices and mince two cloves of garlic.
In a small bowl, combine 2 tablespoons of olive oil, minced garlic, chopped rosemary leaves from the sprigs, juice from half of the lemon, salt, and black pepper. Mix well.
Place the chicken thighs in a baking dish. Rub the olive oil mixture all over the chicken. Place lemon slices on top of the chicken thighs. Set aside to marinate for 10 minutes while you prepare the potatoes and green beans.
Peel and cut the potatoes into even chunks. Add them to a large pot and cover with water. Bring to a boil and cook until tender, about 15 minutes.
Trim the ends of the green beans and place them on a baking sheet. Drizzle with 1 tablespoon of olive oil, salt, and black pepper. Toss to coat evenly.
Place the baking dish with chicken in the oven and bake for 30-35 minutes, or until the chicken is fully cooked and the skin is crispy. In the last 20 minutes of the chicken cooking, add the green beans to the oven to roast.
Once the potatoes are tender, drain and return them to the pot. Add milk, butter, and salt to taste. Mash until smooth and creamy.
Remove the chicken and green beans from the oven. Serve the chicken thighs with mashed potatoes and roasted green beans on the side.
How did this recipe turn out? Let others know!
to rate this recipe
By Sasha Gordanier
This Dinner Main Course Chicken Comfort Food recipe is ready in 1 hour and features bone-in chicken thighs, potatoes, milk and other delicious ingredients. Contains 620 calories total.
Preheat the oven to 400°F (200°C). Cut the lemon into slices and mince two cloves of garlic.
In a small bowl, combine 2 tablespoons of olive oil, minced garlic, chopped rosemary leaves from the sprigs, juice from half of the lemon, salt, and black pepper. Mix well.
Place the chicken thighs in a baking dish. Rub the olive oil mixture all over the chicken. Place lemon slices on top of the chicken thighs. Set aside to marinate for 10 minutes while you prepare the potatoes and green beans.
Peel and cut the potatoes into even chunks. Add them to a large pot and cover with water. Bring to a boil and cook until tender, about 15 minutes.
Trim the ends of the green beans and place them on a baking sheet. Drizzle with 1 tablespoon of olive oil, salt, and black pepper. Toss to coat evenly.
Place the baking dish with chicken in the oven and bake for 30-35 minutes, or until the chicken is fully cooked and the skin is crispy. In the last 20 minutes of the chicken cooking, add the green beans to the oven to roast.
Once the potatoes are tender, drain and return them to the pot. Add milk, butter, and salt to taste. Mash until smooth and creamy.
Remove the chicken and green beans from the oven. Serve the chicken thighs with mashed potatoes and roasted green beans on the side.
Calories per Serving: 620
Your Rating:
