Lemon Herb Chicken with Roasted Potatoes and Green Beans

• 8bone-in, skin-on chicken thighs
• 6sprigs fresh thyme
• 3sprigs fresh rosemary
• 2lemons, 1 zested and juiced, 1 cut into wedges
• 2 tbspolive oil
• 700 gnew potatoes, halved
• 1 tbspolive oil
• 300 gfine green beans, trimmed
• 20 gunsalted butter
• 1 tbspgarlic-infused olive oil
• Fine salt and black pepper
• 150 gGreek yoghurt (optional)
• 1small bunch fresh flat-leaf parsley, roughly chopped (optional)
• 1 tbspolive oil (optional)
• 1pinch flaky sea salt (optional)

Method

1. 1Preheat the oven to 220°C/200°C fan/gas 7. Toss the halved new potatoes on a large roasting tray with 1 tbsp olive oil and a good pinch of salt. Spread cut-side down in a single layer and roast for 15 minutes until starting to colour at the edges.
2. 2Meanwhile, pat the chicken thighs dry and season with salt and pepper. Rub with the listed 2 tbsp olive oil, lemon zest and juice, thyme and rosemary. Keep the garlic-infused oil for the beans.
3. 3After the potatoes have had their 15 minutes, push them to the edges of the tray and nestle the chicken thighs skin-side up in the centre with the herbs tucked around them.
4. 4Roast for a further 35–40 minutes until the thickest part of the chicken reaches 75°C for 30 seconds, the skin is golden and the potatoes are tender.
5. 5About 5 minutes before the chicken is ready, melt the butter in a frying pan over a medium heat. Add the garlic-infused oil and let it warm through for 30 seconds.
6. 6Add the green beans to the pan with a splash of water, cover with a lid and cook for 3–4 minutes until bright green and just tender with a little bite. Season well.
7. 7If using the optional yoghurt, season it lightly and drizzle with the optional finishing olive oil. Set it on the table alongside the lemon wedges.
8. 8Serve the chicken, potatoes and green beans with lemon wedges. Scatter over the optional parsley and flaky salt if using.

Per serving

kcal

394

protein

32.3g

fibre

4.9g

carbs

26.3g

fat

18.3g