Ingredients
Method
- Preheat the oven to 200°C.
- Bring a pot of salted water to a boil, cook the potatoes until they begin to soften, then drain and repeat the process with the carrots.
- Cut four lemon slices to the thickness of a coin and set the remaining lemon aside.
- Coat a large baking tray or roasting pan with low-calorie cooking spray, then arrange the chicken on the tray and season.
- Combine the partially cooked potato wedges, carrots, and garlic slices in a large bowl. Coat with low-calorie cooking spray, season with salt and pepper, add the thyme, and squeeze in the juice from the remaining lemon. Toss until well mixed.
- Transfer the vegetables to the baking tray and arrange them around the chicken.
- Bake for approximately 30 minutes.
- Place the lemon slices on top of the chicken thighs and add a squeeze of lemon juice.
- Add the green beans to the tray and return it to the oven for 10 to 15 minutes.
- Ensure the chicken is fully cooked and the vegetables are tender, then serve immediately.
Nutrition
Notes
Chicken Choice: If you decide to use chicken breasts instead of thighs, I recommend checking them about ten minutes early since they tend to dry out much faster in the oven.
Prep Secret: I never