Bone-in chicken thighs roasted with just rosemary, olive oil, and sea salt turn out juicier than anything you'd get from a spice cabinet full of extras. Sweet potato caramelizes at the edges while green beans stay bright and snappy, and nothing here needs a nightshade, a grain, or a seed to taste finished.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tbsp olive oil, divided
- 2 tsp fresh rosemary, chopped
- 1 tsp fine sea salt
- 1 medium sweet potato, cut into 1-inch cubes
- 2 cups green beans, trimmed
- 1 lemon, halved
Instructions
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment.
- Toss sweet potato cubes with 1 tbsp olive oil and half the salt. Spread on one side of the pan.
- Pat chicken thighs dry and rub with remaining olive oil, rosemary, and remaining salt. Place skin-side up on the other side of the pan.
- Roast for 20 minutes, then scatter green beans on the pan and toss them briefly in the pan drippings.
- Continue roasting 15 minutes more, until chicken skin is crisp and reaches 165°F (74°C) internally and sweet potato is tender.
- Squeeze fresh lemon over everything before serving.
Nutrition Facts (per serving)
| Calories | 430 |
| Total fat | 26g |
| Total carbohydrates | 18g |
| Dietary fiber | 4g |
| Protein | 34g |
| Sodium | 520mg |
Why This Is Good for Your Gut
Chicken skin renders collagen-supporting gelatin and the meat delivers a full amino acid profile for gut lining repair. Sweet potato's soluble starch feeds beneficial bacteria without the fermentation load that comes from onion or garlic, and skipping nightshades and seed spices removes two of the most common triggers people with reactive guts run into.
One pan, one lemon, and about ten minutes of actual hands-on work. Leftovers reheat well for lunch the next day. For other simple roasted-herb dinners, try Herb-Roasted Chicken with Bok Choy or Braised Beef with Carrots and Rosemary.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
