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From the April/May 2018 issue
Serves 4-6


For the chicken:

  • 2 pounds boneless skinless chicken thighs
  • 2 TBSP extra-virgin olive oil
  • 2 TBSP fresh lemon juice
  • 2 TBSP Dijon mustard
  • 1/4 cup finely chopped parsley
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1 TBSP capers

For the potatoes and green beans:

  • 2 pounds baby red potatoes, halved
  • 1 pound green beans, trimmed
  • 2 TBSP extra-virgin olive oil, divided use
  • Sea salt and black pepper, to taste
  • 2 TBSP apple cider vinegar
  • 1 TBSP finely chopped fresh dill


  1. Preheat the oven to 400ºF.
  2. Place the chicken in a 9×13-inch baking dish. Add the olive oil, lemon juice, mustard, parsley, salt, and pepper. Turn the chicken several times to coat. Sprinkle the capers on top.
  3. In a large bowl, toss the potatoes with 1 tablespoon of the olive oil and a generous pinch of salt and pepper.
  4. Arrange on a parchment-lined baking sheet.
  5. Place the pan of chicken and pan of potatoes in the oven. Bake for 15 minutes.
  6. Toss the green beans in a large bowl with the remaining 1 tablespoon of olive oil.
  7. Spread out on a parchment-lined baking sheet.
  8. After the chicken and potatoes have roasted for 15 minutes, place the pan of green beans in the oven.
  9. Continue roasting until the chicken is cooked through and the vegetables are tender, 15-20 minutes.
  10. Transfer the hot potatoes and green beans into a large bowl.
  11. Add the vinegar and dill and toss to combine.
  12. Serve the chicken with the vegetables.