Name: Lemon herb roasted chicken thighs
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 8 oz bone-in skin-on chicken thighs, patted dry, excess skin trimmed; 3 oz Yukon gold potatoes, cut into 1-inch pieces; 1/2 tsp olive oil; 1/4 tsp lemon zest; 1 1/2 tsp lemon juice; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 2 cloves garlic, minced; 1 tbsp fresh parsley, chopped

Nutrition

Per serving

522 calories

Protein: 41g; 31% of calories
Carbs: 18g; 13% of calories
Fat: 32g; 55% of calories

Instructions

Prep 15 min · Cook 40 min

Preheat your oven to 425°F.
In a large bowl, toss the chicken thighs and potatoes with the olive oil, lemon zest, oregano, black pepper, and most of the salt. Ensure the chicken is seasoned well on both sides.
Arrange the chicken and potatoes in a single layer on a half-sheet pan, placing the chicken skin-side up. Roast for 25 minutes.
Flip the potatoes over and stir the minced garlic into the potato pieces. Continue roasting for another 15 to 20 minutes. Done when skin is deep golden and crisp, the potatoes are easily pierced with a fork, and a thermometer in the thickest part of the thigh reads at least 175°F.
Remove the pan from the oven. Squeeze the lemon juice over the chicken and potatoes and sprinkle with fresh parsley and the remaining salt. Let the chicken rest for 5 minutes before serving.

Nutrition

Ingredients

Instructions

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