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; 3.5 oz red potatoes, cut into 3/4-inch pieces; 5 oz asparagus, trimmed; 1 tsp olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 2 cloves garlic, minced; 1 tsp dried basil; 1 tsp dried thyme; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

458 calories

Protein: 42g; 36% of calories
Carbs: 28g; 24% of calories
Fat: 21g; 40% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, two thirds of the lemon juice, the lemon zest, minced garlic, dried basil, dried thyme, salt, and black pepper.
In a bowl, toss the potato pieces with two thirds of the lemon herb mixture until shiny. Rub the remaining mixture onto the chicken thighs. Arrange the chicken and potatoes on a half-sheet pan in a single layer with space between them. Roast for 20 minutes.
Move the chicken and potatoes to one side of the pan. Add the asparagus to the empty space and toss with any herb mixture remaining in the bowl or on the pan. Roast for 10 minutes more until the asparagus is tender-crisp and the potatoes are easily pierced with a fork. Done when chicken is opaque and firm, 165°F.
Let the chicken rest for 5 minutes. Plate the chicken with the potatoes and asparagus, then drizzle the remaining lemon juice over everything before serving.

Nutrition

Ingredients

Instructions

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