Ingredients
10
Time
45m
Serves
4
Recipe by Jaclyn Irwin
Ingredients
10
Time
45m
Serves
4
Dinner
Gluten-Free
1 lb
Bone In, Skin On Chicken Thighs
3 1/2 Tbsp
Extra-Virgin Olive Oil
divided
2 1/2 Tbsp
Fresh Lemon Juice
divided
1
Garlic Clove
minced
1 1/4 tsp
Kosher Salt
divided
1/2 tsp
Black Pepper
freshly ground
1 tsp
Fresh Thyme
chopped
4 cups
Baby Potatoes
quartered
2
Shallots
quartered
3 cups
Green Beans
trimmed
1
Place the chicken in a large bowl and pour in 2 ½ tbsp olive oil, 1 ½ tbsp lemon juice, the garlic and ¾ tsp salt, pepper and the thyme. Mix well and make sure the chicken is coated. Cover and place in the refrigerator for at least one hour, up to overnight.
2
Preheat the oven to 425℉ and line a baking sheet with parchment paper. Transfer the chicken to the baking sheet, discarding the marinade. Place in the oven and bake for 15 minutes.
3
Toss the potatoes, shallots and green beans with the remaining olive oil, lemon juice and salt.
4
Remove the baking sheet from the oven and scatter the potatoes and shallots around the chicken. Place back in the oven for 20 minutes.
5
Remove the baking sheet and add the green beans. Place back in the oven for 10 to 15 minutes, until the potatoes are fork tender and the chicken is cooked through.
6
Divide onto plates and season with salt and pepper to taste. Enjoy!
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
