Name: Lemon herb roasted chicken thighs
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz bone-in skin-on chicken thighs, patted dry and excess fat trimmed; 3 oz red potatoes, halved; 6 oz asparagus, trimmed; 1 tsp olive oil; 1/4 tsp lemon zest; 1 1/2 tsp lemon juice; 1/4 lemon, cut into wedges; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

545 calories

Protein: 39g; 28% of calories
Carbs: 29g; 21% of calories
Fat: 31g; 51% of calories

Instructions

Prep 10 min · Cook 35 min

Preheat the oven to 425°F. In a small bowl, mix the rosemary, lemon zest, black pepper, and half the salt. Rub this dry mixture onto the chicken thighs. Toss the potatoes in a 9x13-inch baking dish with the oil and the remaining salt. Place the chicken in the dish, skin side up, with the potatoes cut side down around it.
Roast the chicken and potatoes for 25 minutes.
Toss the asparagus with the minced garlic and nestle the spears into the gaps in the baking dish in a single layer. Roast until the chicken skin is crispy and the meat is cooked through, about 10 minutes. Done when chicken is golden and 165°F.
Remove the pan from the oven and let the chicken rest for 5 minutes. Squeeze the lemon juice over everything and serve with the lemon wedges and any pan juices.

Nutrition

Ingredients

Instructions

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