Lemon Pepper Chicken and Green Beans

Let's Cook

Ingredients

4 servings
  • ½ cups Olive Oil
  • 2 tablespoons zest Lemon
  • ¼ cups juice Lemon
  • ½ teaspoons Thyme, Dried
  • ½ teaspoons Salt
  • ½ teaspoons Black Pepper
  • 2 pounds Chicken, Thighs, Bone-in
  • 12 ounces Green Beans, Cut, Frozen

Freezer Containers

  • 2 Gallon Freezer Bags

Supplies

  • Foils

Directions

In a bowl, combine olive oil, juice and zest of lemon, thyme, salt, and black pepper. Mix well. Place green beans in baking pan. Place chicken on top of green beans. Pour marinade on top of chicken. Do not mix. Cover pan with foil and bake for 1 hour at 350F. Let rest for 15 minutes before serving.

Freezing Directions

In a bowl, combine olive oil, juice and zest of lemon, thyme, salt, and black pepper. Mix well. Divide green beans among half of the indicated number of gallon bags. Divide chicken among remaining half of the indicated number of gallon bags. Label & freeze. Pour marinade over top of chicken in bag.

Serving Day Directions

Pour green beans into baking pan and pour chicken and marinade on top. Bake, covered, for 1 hour at 350F. Let rest for 15 minutes before serving.

Nutritional Information

1 serving = 1 thigh and .25 cups green beans
  • 539 Calories
  • 36g Fat
  • 496mg Sodium
  • 7g Carbs
  • 4g Fiber
  • 46g Protein
  • 14 WW+ Points
  • THM Meal Type- S
  • Zone Blocks: 6 Protein 12 Fat 0 Carbs

About This Recipe

Lemon Pepper Chicken with Green Beans is a simple yet satisfying meal roasted in a citrus marinade to give it that familiar zip.

Meet The Cook

Missy resides in Ohio where she enjoys feeding and caring for her husband and two children with finesse. In her free time she dabbles in the kitchen to concoct creative edibles that span the gamut of paleo, gluten free dairy free, and whole foods.

Published:

OAMM Cook Missy

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