Name: Lemon herb roasted chicken thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 8 oz bone-in chicken thighs, skin removed and trimmed of excess fat; 3.5 oz Yukon Gold potatoes, cut into 1-inch pieces; 1 tsp extra virgin olive oil; 3/4 tsp lemon zest; 1 tsp fresh rosemary, finely chopped; 2 cloves garlic, minced; 3/4 tsp salt; 1/4 tsp black pepper; 3.5 oz asparagus, woody ends trimmed; 1 tbsp lemon juice

Nutrition

Per serving

583 calories

Protein: 43g; 29% of calories
Carbs: 25g; 17% of calories
Fat: 35g; 54% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. In a large bowl, whisk together two-thirds of the olive oil, the lemon zest, minced garlic, chopped rosemary, two-thirds of the salt, and the black pepper. Add the chicken thighs and potatoes, tossing to coat.
Arrange the chicken and potatoes on a half-sheet pan in a single layer. Roast for 25 minutes. While they roast, toss the asparagus in a small bowl with the remaining oil and salt.
Flip the potatoes and move them to one side of the pan. Add the asparagus to the other side. Roast until the chicken is cooked through and the potatoes are tender. Done when reaches 175°F near the bone.
Transfer the chicken, potatoes, and asparagus to a plate. Squeeze the fresh lemon juice over everything before serving.

Nutrition

Ingredients

Instructions

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