Description
A healthy and flavorful one-pot dinner featuring succulent chicken thighs baked with tender potatoes, green beans, cherry tomatoes, and a honey lemon garlic sauce. This protein-packed dish is family-friendly and perfect for meal prep.
Ingredients
Scale
Chicken
- 6 chicken thighs (about 2 lbs, skinless, boneless)
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
Vegetables & Aromatics
- 3 large potatoes (cubed, about 1.5 lbs)
- 4 oz green beans (about 120 grams, halved)
- 1 cup cherry tomatoes (halved)
- ½ red onion (sliced)
- 5 cloves garlic (sliced)
- ⅓ cup green olives
Sauce & Seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 2 tablespoons lemon juice
- 1.5 tablespoons honey
- 1.5 tablespoons olive oil
- Fresh parsley (for garnish)
Instructions
- Preheat oven: Set your oven to 375°F (190°C) to prepare for baking your dish.
- Sear chicken: Halve the chicken thighs and season them evenly with ½ teaspoon salt and ½ teaspoon pepper. Heat 1 tablespoon olive oil in a skillet and sear the chicken until golden brown on each side, about 1-2 minutes. Then, deglaze the pan with ⅓ cup water and set the juices aside.
- Prepare sauce: In a bowl, whisk together 1.5 tablespoons olive oil, 2 tablespoons lemon juice, 1.5 tablespoons honey, 1 teaspoon paprika, 1 teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon pepper to create the honey lemon garlic sauce.
- Assemble baking dish: Place the deglazed pan juices along with cubed potatoes, halved green beans, halved cherry tomatoes, sliced red onion, sliced garlic, and green olives evenly in a baking dish. Drizzle half the prepared sauce over the vegetables and lightly season the potatoes with additional salt.
- Add chicken and sauce: Arrange the seared chicken thigh halves on top of the vegetables and drizzle the remaining sauce over everything.
- Bake: Bake on the middle oven shelf at 375°F (190°C) for 25 minutes. After that, baste the chicken and vegetables with the pan juices, then continue baking for an additional 25 minutes or until the potatoes are fork-tender. If needed, bake 5-10 minutes longer depending on potato size and oven performance. Half the cooking liquid will evaporate and thicken during baking.
- Garnish and serve: Remove from oven and sprinkle fresh parsley over the dish before serving.
Notes
- This dish is great for meal prep and can be made ahead of time.
- Adjust cooking time if potatoes are cut larger or smaller to ensure tenderness.
- If preferred, use bone-in chicken thighs for more flavor but increase cooking time accordingly.
- Use fresh herbs instead of dried oregano if available for a more vibrant taste.
- For spicier flavor, add a pinch of red chili flakes to the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 379 kcal
- Sugar: 8 g
- Sodium: 740 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.02 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 129 mg
