Lemon and Thyme Roast Chicken with Potatoes and Green Beans
A plain roast built on garlic oil, lemon zest and thyme, with potatoes and green beans in safe portions.
- 700 g chicken thighs
- 600 g potatoes
- 200 g green beans
- 3 tbsp garlic-infused olive oil
- 1 pc lemon
- 6 pc thyme
- 30 g spring onion green tops
- 15 g flat-leaf parsley
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Heat the oven to 200°C (180°C fan). Cut the potatoes into 3cm chunks.
- Step 2
Toss the potatoes with 2 tbsp of the garlic-infused oil, salt and the thyme sprigs, and spread them out on a large tray with room between them.
- Step 3
Rub the chicken with the remaining oil, the lemon zest and salt, and sit it among the potatoes.
- Step 4
Roast for 35-40 minutes, until the chicken reaches 75°C at the thickest point and the potatoes are crisp at the edges.
- Step 5
Steam or boil the green beans for 4 minutes - keep the portion to a handful each, which is where they stay comfortable.
- Step 6
Squeeze the lemon over the tray, scatter with sliced green spring onion tops and parsley, and serve.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
