Roasted Lemon Rosemary Chicken with Mini Potatoes and Green Beans 

One pan and every bite is better than the last!
Ingredients
  • 4-6 boneless-skinless chicken thighs, or breasts (your preference)
  • salt & pepper
  • 1 1/2 cups baby potatoes
  • Fresh or frozen green beans

Lemon Sauce

  • 1/2 cup chicken broth (low sodium)
  • 1 teaspoon lemon zest
  • 2 Tablespoon lemon juice
  • 2 Tablespoon Dijon mustard
  • 1 Tablespoon honey maple syrup (agave works too)
  • 1 Tablespoon olive oil
  • 2 teaspoon fresh rosemary, chopped
  • 2 garlic cloves minced
Instructions

Preheat oven to 425F

  1. Mix lemon sauce ingredients: Whisk all of lemon sauce ingredients together in a bowl – chicken broth, lemon juice & zest, honey, Dijon mustard, garlic, and chopped rosemary. Set aside.
  2. Prep potatoes:  wash potatoes, then slice in half (or quarter if larger).
  3. Brown chicken: season chicken with salt and black pepper on both sides. Then in a skillet pan with 1 tablespoon of oil, brown chicken on both sides (2-3 minutes per side). Then remove from heat.
  4. Add potatoes and lemon sauce: In the same pan with browned chicken, add sliced potatoes and lemon slices. Then pour all of lemon sauce over top of ingredients.
  5. Bake: then transfer to the oven and bake for 30-35 minutes, or until chicken is cooked through. Serve with cooked green beans.