Name: Lemon herb roasted chicken thighs
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 8 oz bone-in skin-on chicken thighs, patted dry and excess fat trimmed; 3 oz Yukon Gold potatoes, cut into 1-inch pieces; 1 tsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1 tsp dried oregano; 2 cloves garlic, minced; 1 tbsp lemon juice; 1 tbsp fresh parsley, chopped

Nutrition

Per serving

544 calories

Protein: 41g; 30% of calories
Carbs: 18g; 13% of calories
Fat: 35g; 57% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 35 min

Preheat the oven to 425°F. On a half-sheet pan, rub the chicken thighs with half the olive oil, half the salt, and the black pepper. In a small space on the same pan, toss the potatoes with the remaining oil, remaining salt, and the dried oregano.
Arrange the chicken skin-side up and spread the potatoes in a single layer around them. Roast for 30 minutes, then stir the potatoes and sprinkle the minced garlic over the potatoes only.
Roast for 5 to 10 minutes more until the chicken skin is deep golden and the potatoes are tender. Let the chicken rest on the pan for 5 minutes, then drizzle the lemon juice over everything and garnish with fresh parsley. Done when internal temperature reaches 175°F and potatoes are fork-tender.

Nutrition

Ingredients

Instructions

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