Roasted Herb Chicken Thighs with Rosemary Potatoes

Succulent roasted chicken thighs seasoned with Italian herbs, served with tender rosemary-infused potatoes and garlic green beans. A mild and comforting Italian-inspired dish.

Ingredients

• 3/4 lb Boneless Skinless Chicken Thighs (1.5 lbs) Boneless Skinless Chicken Thighs (1.5 lbs)
• 1 lb Yukon Gold Potatoes (2 lb bag) Yukon Gold Potatoes (2 lb bag)
• 1/2 lb Green Beans (12 oz bag) Green Beans (12 oz bag)
• 1/2 each Yellow Onion Yellow Onion
• 2 each Garlic Garlic
• 2 tablespoon Olive Oil (17 fl oz) Olive Oil (17 fl oz)
• 1 teaspoon Dried Rosemary Dried Rosemary
• 1/2 teaspoon Dried Thyme Dried Thyme
• salt to taste salt
• Black Pepper to taste Black Pepper

Instructions

1. Toss cubed Yukon Gold potatoes and wedged yellow onion with 1 tablespoon olive oil, dried rosemary, thyme, salt, and pepper. Roast at 400°F (200°C) for 20 minutes.
2. While potatoes roast, coat boneless skinless chicken thighs with remaining 1 tablespoon olive oil, minced garlic, salt, and pepper.
3. Add chicken thighs and trimmed green beans to the baking sheet with the potatoes.
4. Continue roasting for another 20-25 minutes, or until chicken is cooked through and potatoes are tender.