Name: Lemon herb roasted chicken thighs
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 7 oz bone-in skinless chicken thighs, patted dry; 1/2 medium russet potato, cut into 1-inch chunks; 1 tsp olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 1 tsp dried basil; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 5 oz broccoli florets; 1 1/2 tbsp water

Nutrition

Per serving

580 calories

Protein: 41g; 28% of calories
Carbs: 37g; 25% of calories
Fat: 32g; 47% of calories

Instructions

Prep 15 min · Cook 40 min

Preheat the oven to 400°F. In a small bowl, whisk together half the olive oil, the lemon juice, minced garlic, dried basil, oregano, and half the salt and pepper. In a separate bowl, toss the potato chunks with the rest of the olive oil and a pinch of salt.
Arrange the chicken thighs on a half-sheet pan and brush them generously with the lemon-herb mixture. Scatter the potatoes around the chicken in a single layer. Roast for 20 minutes, flip the potatoes, and continue roasting for 20 to 25 minutes more. Done when The chicken reaches 175°F and the potatoes are fork-tender and browned at the edges.
Move the chicken to a plate to rest for 5 minutes. While it rests, place the broccoli in a microwave-safe bowl with the water, cover, and microwave until tender, about 3 minutes. Drain the broccoli and season with the remaining salt and pepper. Serve the chicken and potatoes alongside the broccoli, pouring any pan juices over the chicken.

Nutrition

Ingredients

Instructions

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