Roasted Chicken Thighs with Garlic Butter Potatoes and Lemon Green Beans

1Preheat the oven to 400°F (200°C).

2Wash and pat dry the chicken thighs (4).

3Season the chicken thighs (4) with paprika, black pepper, and a pinch of salt.

4Place the seasoned chicken thighs (4) on a baking tray lined with parchment paper.

5Wash and trim the green beans (1 pound), then place them in a mixing bowl.

6Zest the lemon (1) and add the zest to the green beans (1 pound) in the mixing bowl.

7Drizzle the green beans (1 pound) with olive oil, squeeze half of the lemon (1) juice over them, and season with black pepper.

8Toss the green beans (1 pound) to coat them evenly, then spread them out on a separate baking tray.

9Wash and peel the potatoes (4 medium), then cut them into bite-sized cubes.

10Mince the garlic (4 cloves) cloves and chop the fresh herbs (rosemary and thyme).

11In a small bowl, mix the minced garlic (4 cloves) with melted butter (4 tablespoons).

12Toss the potato cubes with the garlic (4 cloves) butter (4 tablespoons) mixture, fresh herbs, salt, and black pepper until well coated.

13Spread the potatoes (4 medium) in a single layer on a third baking tray.

14Place all three trays in the preheated oven.

15Roast for about 30-35 minutes, or until the chicken is cooked through, the potatoes (4 medium) are golden and crispy, and the green beans (1 pound) are tender.

16Once cooked, serve the roasted chicken thighs (4) with the garlic (4 cloves) butter (4 tablespoons) potatoes (4 medium) and lemon (1) green beans (1 pound). Enjoy!