Name: Lemon herb roasted chicken thighs
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs, patted dry; 4 oz Yukon Gold potatoes, cut into 1-inch pieces; 4 oz asparagus, trimmed; 1 tsp olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; 1/2 small lemon, half juiced, half sliced into rounds

Nutrition

Per serving

466 calories

Protein: 42g; 35% of calories
Carbs: 32g; 26% of calories
Fat: 21g; 39% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 425°F. In a large bowl, toss the potatoes with half the olive oil, half the salt, and half the black pepper. Spread them onto a half-sheet pan and roast for 15 minutes.
While the potatoes roast, use the same bowl to toss the chicken with the remaining salt, pepper, dried oregano, minced garlic, and the rest of the oil. Move the potatoes to one side of the pan and add the chicken. Roast for another 10 minutes.
Toss the asparagus and lemon slices onto the pan with the other ingredients. Roast until the potatoes are tender, the asparagus is bright green, and the thickest part of the chicken reaches 175°F, about 10 minutes more.
Remove the pan from the oven. Squeeze the lemon juice over the chicken and vegetables before serving.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes