NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken thighs

1 medium Russet potato

1 tsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Dried rosemary

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon zest

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Wash the potato and cut it into uniform 1-inch cubes to ensure they roast evenly alongside the chicken.

• 3

  In a large mixing bowl, combine the chicken thighs and potato cubes with the olive oil, lemon juice, dried rosemary, minced garlic, sea salt, and black pepper.

• 4

  Toss everything thoroughly until the chicken and potatoes are well-coated in the herb and oil mixture.

• 5

  Spread the ingredients in a single layer on the prepared baking sheet, making sure not to crowd the pan so the potatoes can get crispy.

• 6

  Roast in the center of the oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender and golden brown.

• 7

  Remove from the oven and sprinkle the fresh lemon zest over the hot chicken and potatoes before serving.