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; 4 oz Yukon Gold potatoes, cut into 1-inch pieces; 5 oz broccoli florets, cut into bite-sized pieces; 1 tsp extra virgin olive oil; 1 1/2 tsp lemon juice; 1/4 tsp lemon zest; 1 tsp dried oregano; 1/4 tsp garlic powder; 1/4 tsp salt; 1/2 tsp black pepper

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F and place a half-sheet pan inside to heat up. In a large bowl, toss the potatoes with most of the oil and a pinch of salt. Carefully spread the potatoes onto one side of the hot baking sheet. Roast for 15 minutes.
While the potatoes roast, use the same bowl to toss the chicken thighs with the remaining oil, oregano, garlic powder, and half the remaining salt and pepper. Move the potatoes to one side, flipping them, and add the chicken to the center of the sheet in a single layer. Roast for 10 minutes.
Toss the broccoli in the bowl with any remaining seasoning. Add it to the remaining space on the baking sheet. Roast until the chicken is golden and the potatoes are tender, about 15 minutes. Done when chicken reaches 165°F and potatoes are easily pierced with a fork.
Remove the pan from the oven. Immediately drizzle the lemon juice and lemon zest over the hot chicken and vegetables, tossing gently to combine. Plate the chicken alongside the potatoes and broccoli.

Nutrition

Ingredients

Instructions

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