Lemon-herb roast chicken thighs & vegetables

Ingredients

• 6Bone-in, skin-on chicken thighs
• 1 headBroccoli, cut into florets
• 1/2 lbGreen beans, trimmed
• 3 tbspOlive oil
• 1Lemon, half juiced, half sliced
• 4 clovesGarlic, smashed
• 1 tspDried oregano
• 1 tbspFresh rosemary, chopped
• Salt and pepper

Method

1. 1

   Heat the oven to 425°F. Pat the thighs very dry, rub with 1 tbsp olive oil, the oregano, half the rosemary, salt, and pepper.

2. 2

   Set the thighs skin-side up on a sheet pan and roast for 15 minutes to render the fat and start the skin crisping.

3. 3

   Toss the broccoli and green beans with the remaining oil, garlic, lemon juice, and rosemary. Scatter around the chicken, tuck in the lemon slices.

4. 4

   Return to the oven and roast until the chicken reaches 175°F and the vegetables are tender and charred at the edges, about 20 minutes.

5. 5

   Let the chicken rest 5 minutes, then serve over the vegetables with the pan juices.