One-Pan Lemon Herb Chicken and Veggies
570 cal
10m prep · 30m cook
4 servings
Macro Breakdown
570
Calories (cal)
50
Protein (g)
40
Carbs (g)
25
Fat (g)
Fibre: 10g
Protein 43% Carbs 35% Fat 22%
Ingredients
Item
Weight
Cals
Chicken thighs, bone-in, skin-on
800g
1680
Potatoes, chopped
600g
462
Green beans
300g
93
Lemon
100g
29
Mixed dried herbs
5g
14
Method
1
Preheat oven to 200°C. Arrange chicken and potatoes on a large baking tray. Drizzle with olive oil, lemon juice, and sprinkle with herbs, salt, and pepper. Roast for 20 minutes, then add green beans and roast for a further 10 minutes until chicken is cooked through and vegetables are tender.