Ingredients:

  • medium bone-in, skin-on chicken thighs (approx. 700g)
  • lbs Yukon Gold or baby potatoes (700g), quartered or halved
  • lb fresh green beans, trimmed (450g)
  • cloves garlic, minced finely
  • /4 cup (60 ml) good quality extra virgin olive oil
  • tablespoons fresh rosemary, finely chopped
  • tablespoon fresh thyme leaves only
  • medium lemon, zest and juice
  • teaspoons coarse sea salt (or to taste)
  • teaspoon freshly ground black pepper
  • Optional Garnish: Fresh Parsley, chopped

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper, if desired.
  2. In a large mixing bowl, whisk together the olive oil, minced garlic, chopped rosemary, thyme leaves, lemon zest, lemon juice, salt, and pepper to create the flavour bomb marinade.
  3. Add the chicken thighs and the potatoes to the marinade. Toss vigorously until every piece is thoroughly coated. Let this mixture sit at room temperature for 15 minutes.
  4. Arrange the chicken thighs skin-side up on the baking sheet, ensuring there is space between pieces. Scatter the potatoes around the chicken, ensuring they are in a single layer.
  5. Roast for 25 minutes. This allows the potatoes a head start and the chicken skin to begin rendering fat.
  6. Carefully remove the pan from the oven. Lightly toss the trimmed green beans with any remaining marinade residue (or a small drizzle of oil and salt) and scatter them around the chicken and potatoes.
  7. Return the pan to the oven and roast for an additional 15–20 minutes, until the chicken skin is deeply golden brown and crisp, the potatoes are fork-tender, and the internal chicken temperature reaches 165°F (74°C).
  8. Remove from the oven, garnish with fresh parsley if using, and let rest for 5 minutes before serving directly from the pan.