Instructions:
step 1 Preheat oven to 400°F (200°C).
step 2 In a large bowl, mix 2 tablespoons olive oil, lemon juice, garlic, rosemary, thyme, parsley, salt, and pepper.
step 3 Add chicken thighs, potatoes, and carrots to the bowl and toss to coat well.
step 4 Spread everything onto a baking sheet in a single layer, placing chicken skin-side up.
step 5 Roast for 40-45 minutes or until chicken is golden and reaches 165°F (74°C) internally.
step 6 While the chicken roasts, heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium heat.
step 7 Add green beans, sliced onion, and a pinch of salt and pepper. Sauté for 7-10 minutes until tender-crisp.
step 8 In the last minute, stir in a clove of minced garlic and cook until fragrant.
step 9 Plate the roasted chicken, potatoes, and carrots with a side of garlic green beans and onions.
Storage and Reheating Tips:
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 350°F (175°C) oven until warmed through, or microwave individual portions. For green beans, reheat in a skillet with a splash of water or butter to refresh their texture.
Continue on the next page