Name: Lemon herb roasted chicken thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs, patted dry; 3/4 medium russet potato, cut into 3/4-inch chunks; 5 oz broccoli florets; 1 tsp olive oil; 1 tbsp lemon juice; 3/4 tsp garlic powder; 1 1/2 tsp dried basil; 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp water; 1/2 tsp lemon zest

Nutrition

Per serving

496 calories

Protein: 44g; 34% of calories
Carbs: 38g; 30% of calories
Fat: 21g; 36% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. In a small bowl, whisk together the olive oil, lemon juice, garlic powder, dried basil, half the salt, and half the pepper.
Toss the potato chunks with half of the lemon herb mixture on a half-sheet pan. Spread them in a single layer and roast for 10 minutes.
Move the potatoes to the sides of the pan. Place the chicken thighs in the center and coat with the remaining lemon herb mixture. Roast for 20 minutes, stirring the potatoes once halfway through. Done when reaches 175°F and is tender.
While the chicken finishes, place the broccoli in a microwave-safe bowl with the water. Cover and microwave for 3 minutes until tender. Drain, then toss with the remaining salt, pepper, and lemon zest.
Let the chicken rest on the pan for 5 minutes. Transfer the chicken, golden potatoes, and broccoli to a plate and spoon any remaining juices from the pan over the chicken.

Nutrition

Ingredients

Instructions

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