Sheet Pan Roasted Lemon Herb Chicken & Green Beans

· 1 lb, skin on, chicken pieces (or boneless skinless chicken breasts) 

· 1 stick butter, melted 

· 3 tablespoons olive oil 

· 3 lemons, divided 

· 2 tablespoons fresh rosemary 

· 2 tablespoons fresh thyme 

· 1 garlic clove, minced 

· 1 teaspoon kosher salt 

· 1⁄2 teaspoon freshly cracked pepper 

· 1 lb green beans, ends trimmed

· Preheat oven to 400°F. 

· In a large bowl, mix butter, olive oil, juice from 2 lemons, rosemary, thyme, garlic, salt and pepper. 

· Toss chicken and green beans in butter mixture. 

· Place the chicken and green beans on a large rimmed baking sheet. Spread into an even layer. 

· Slice remaining lemon in thin slices and arrange on top of chicken and green beans. 

· Roast for 25 minutes — until the chicken reaches an internal temperature of 165°F. 

· Serve immediately!

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