Name: Lemon herb roasted chicken thighs
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 8 oz chicken thighs with skin, patted dry; 3.5 oz Yukon Gold potatoes, cut into 1-inch pieces; 1 tsp olive oil; 3/4 tsp fresh rosemary, finely chopped; 1/2 tsp garlic powder; 1/2 tsp salt; 1/2 tsp black pepper; 1/2 lemon, half juiced, half sliced into rounds

Nutrition

Per serving

557 calories

Protein: 42g; 29% of calories
Carbs: 22g; 15% of calories
Fat: 35g; 56% of calories

Ingredients

8 items

8 oz chicken thighs with skin, patted dry
3½ oz Yukon Gold potatoes, cut into 1-inch pieces
1 tsp olive oil
3/4 tsp fresh rosemary, finely chopped
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1/2 lemon, half juiced, half sliced into rounds

Instructions

Prep 10 min · Cook 35 min

Preheat the oven to 425°F. In a small bowl, whisk together the olive oil, rosemary, garlic powder, salt, pepper, and the lemon juice. Place the chicken and potatoes on a half-sheet pan.
Toss the potatoes in half the herb oil. Rub the remaining herb oil over the chicken. Arrange the chicken skin-side up and tuck the lemon slices among the potatoes. Roast for 20 minutes, stir the potatoes, then continue roasting until the chicken is 175°F and the potatoes are golden and tender, about 15 minutes more. Remove the skin from the chicken before eating to hit your target. Rest for 5 minutes. Done when reaches 175°F and potatoes are golden.

Nutrition

Ingredients

Instructions

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