Sheet Pan Chicken with Tomatoes and Green Beans
Ingredients
- 2 lb bone-in, skin-on chicken thighs
- 4 Tbsp olive oil, divided
- 2 Tbsp whole-grain mustard
- 1 Tbsp chopped fresh rosemary, divided (or use 1 Tbsp dried rosemary)
- 1½ tsp kosher salt, divided
- 1 tsp pepper, divided
- 1 pint grape tomatoes
- 4 cloves garlic, minced
- ¾ lb green beans, trimmed
Instructions
- Preheat oven to 425°F. Place chicken on a large rimmed baking sheet. Combine 2 Tbsp oil, mustard, 2 tsp rosemary, and ½ tsp each salt and pepper; rub over chicken. Bake 20 minutes. Push chicken to one side of baking sheet using tongs.
- Combine tomatoes, garlic, 1 Tbsp oil, 1 tsp rosemary, ½ tsp each salt and pepper in a large bowl; spoon tomato mixture around chicken.
- Toss green beans with 1 Tbsp oil and ½ tsp salt; arrange on other side of baking sheet.
- Return to oven, and bake 10 to 15 minutes longer or until tomatoes begin to burst and chicken is done.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
480
|
480
|
| Fat (g) | 33 | 33 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 32 | 32 |
| Carb (g) | 8 | 8 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 1041 | 1041 |
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