Name: Lemon herb roasted chicken thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken thighs, patted dry; 3.5 oz Yukon Gold potatoes, cut into 3/4-inch pieces; 1 1/2 tsp extra virgin olive oil; 2 tsp lemon juice; 1/2 tsp lemon zest; 1 clove garlic, minced; 1 tsp dried oregano; 1/4 tsp salt; 1/4 tsp black pepper

Nutrition

Per serving

471 calories

Protein: 44g; 37% of calories
Carbs: 19g; 16% of calories
Fat: 25g; 47% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 30 min

Preheat the oven to 425°F. In a small bowl, whisk together the olive oil, half the lemon juice, the dried oregano, salt, and black pepper.
Place the potato pieces on a small rimmed baking sheet. Drizzle with half the oil mixture and toss to coat. Spread them out and roast for 10 minutes.
Flip the potatoes and push them to one side of the pan. Place the chicken thighs on the other side. Brush the chicken with the remaining oil mixture. Toss the minced garlic with the potatoes. Return the pan to the oven and roast until the chicken is cooked through and the potatoes are golden, about 20 to 25 minutes. Done when chicken is 165°F and potatoes are fork-tender.
Let the chicken rest on the pan for 5 minutes. Plate the chicken and potatoes, then spoon over any pan juices. Finish the dish by drizzling with the remaining lemon juice and scattering the lemon zest over the top.

Nutrition

Ingredients

Instructions

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