- 4 bone-in, skin-on chicken breasts or thighs
- 3 T ghee, melted
- 1 1/4 tsp salt, divided
- 1/2 tsp black pepper
- 4 tsp garlic, minced, divided
- 2 T rosemary, chopped, divided
- 1 tsp lemon zest
- 2 T olive oil
- 1 lb. sweet potatoes, halved or quartered
- 1/2 lb. fresh green beans, stemmed
Position a baking rack in center of the oven and preheat to 450ºF. Line a sturdy baking sheet with heavy duty foil.
Combine the melted ghee, 1 teaspoon salt, black pepper, 2 teaspoons garlic, 1 tablespoon rosemary, and lemon zest. Gently loosen the skin of the chicken breast and using a brush, brush the skin and the meat with the ghee. Place chicken breasts on one side of the baking sheet.
Combine olive oil, 1/4 teaspoon salt, 2 teaspoons garlic, and 1 tablespoon rosemary. Toss the halved or quartered potatoes until their coated with olive oil. Lay the potatoes on the other side of the baking sheet.
Bake for 20 minutes. If the chicken begins to brown too much during roasting cover it with foil. After 20 minutes, check the chicken for doneness, if the juices are running clear, or the internal temperature is at 170 degrees, remove the chicken to a plate, and loosely cover with foil. Otherwise, leave it and add the green beans.
Toss the green beans in with the potatoes and allow the olive oil to coat the beans. Continue to bake for an additional 10 minutes.
There’s nothing better than one pan recipes and no clean up. If you cover your pan with tin foil you’ll be out of the kitchen in no time. If you’re like me, you had me at “real simple.”
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