Simple roasted lemon chicken thighs with potatoes and green beans. Chicken thighs are my favorite and so much more flavorful and juice than regular chicken breast. I also recommend chicken thighs for new baby eaters; they are easier to chew and less dry. Temple (11 months) loved this dish just as much as we did!
Whole30 Greek Lemon Chicken Thighs & Vegetables
- 6-8 boneless skinless chicken thighs
- 1 tbsp. dried oregano
- juice of 1 lemon
- olive oil (amount listed in method)
- 2 cloves garlic, minced
- 1 tsp. garlic powder
- salt (amount listed in method)
- pepper (amount listed in method)
- 12-14 baby/new potatoes, quartered
- 2 cups green beans, ends trimmed
- Preheat oven to 400.
- Rinse and pat dry chicken thighs. Place in a bowl, top with about 2 tbsp. Olive oil. Toss. Add the juice of 1 lemon, 2 cloves of minced garlic, 1 tbsp oregano, 1 tsp. Garlic powder, 1/2 tsp.salt, 1/4 tsp. Pepper. Toss well to combine.
- In a separate bowl, place quartered potatoes and top with 1-2 tbsp. Olive oil. Toss. Add 1/2 tsp salt and 1/4 tsp. Pepper. Toss well to combine.
- Line two baking sheets or dishes with parchment paper.
- Place the chicken thighs on one of the baking sheets. Evenly distribute the roasted potatoes on the other baking sheet.
- Place both the chicken thighs and potatoes in the oven. Roast the chicken thighs for 40-50 minutes or until cooked through.
- Roast the potatoes for 30 minutes (flip halfway)
- While the chicken and potatoes are roasting, place your green beans in a bowl. Toss in a little olive oil (about 1 tbsp.) Place on a baking sheet and roast for 15 minutes. (I roasted mine after I took the potatoes out and the chicken was still finishing.)
- Combine all three on a plate and serve with a wedge of lemon. ENJOY!