Step 1

Preheat oven to 425 degrees F.

Step 2

Season chicken thighs using one quarter teaspoon of salt and pepper per side (half a teaspoon total).

Step 3

Optional: for crispier chicken, heat one teaspoon of ghee (or avocado oil) in a skillet over medium-high heat and sear thighs about 1-2 minutes per side until browned. Set aside.

Step 4

Wash and quarter potatoes, then wash and trim green bean ends.

Step 5

Arrange chicken thighs down the center of your baking sheet, spread potatoes and green beans around the sides, and sprinkle veggies with remaining 1/4 tsp. salt and pepper.

Step 6

Combine broth, melted ghee (or avocado oil), minced garlic and chopped herbs in a bowl.

Step 7

Pour broth over over chicken and vegetables, mixing vegetables with hands to coat well.

Step 8

Roast everything in preheated oven for 35-45 minutes, until vegetables are tender and chicken is cooked through. If you want to crisp things up a little more, turn oven to BROIL for the last 3-5 minutes.

Step 9

Remove from oven and let rest for 5 minutes then serve hot! Feel free to divide into four meal prep containers and freeze for later. Leftovers (if there are any) will keep in the fridge for at least 4 days in an airtight container.