Made with AI
Lemon Marmalade Glazed Chicken with Roasted Potatoes and Green Beans
50 min 445 kcal per serving Easy
Ingredients
4 Servings
- Boneless skinless chicken thighs680 g
- Homemade lemon marmalade100 g
- Extra-virgin olive oil1 tablespoon
- Baby potatoes800 g
- Green beans400 g
- Certified gluten-free Dijon mustard2 tablespoons
- Fresh lemon juice30 ml
- Garlic cloves2 cloves
- Kosher salt1 teaspoon
- Black pepper0,5 teaspoon
Instructions
- 1
Preheat the oven to 220°C (425°F). Line a large rimmed baking sheet with parchment paper or foil.
- 2
Halve the baby potatoes, leaving very small ones whole. Trim the green beans, and finely mince the garlic cloves.
- 3
Place the potatoes on the prepared baking sheet. Toss them with 2 teaspoons of the olive oil, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon of the black pepper. Arrange them cut-side down and roast for 20 minutes.
- 4
Meanwhile, make the glaze by stirring together the lemon marmalade, Dijon mustard, lemon juice, and minced garlic until evenly combined.
- 5
Pat the chicken thighs dry. Season them with 1/4 teaspoon of the kosher salt and the remaining 1/4 teaspoon of black pepper.
- 6
Remove the baking sheet from the oven and turn the potatoes. Add the chicken thighs, leaving space between the pieces. Brush approximately half of the marmalade glaze over the chicken.
- 7
Return the baking sheet to the oven and roast for 12 minutes.
- 8
Toss the green beans with the remaining 1 teaspoon of olive oil and remaining 1/4 teaspoon of kosher salt. Add them to the baking sheet around the chicken and potatoes.
