Name: Lemon herb roasted chicken thighs
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken thighs, patted dry; 5 oz Yukon Gold potatoes, cut into 1-inch pieces; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 1/4 tsp lemon zest; 1 tsp dried oregano; 1/4 tsp garlic powder; 1/2 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

478 calories

Protein: 45g; 37% of calories
Carbs: 26g; 21% of calories
Fat: 23g; 42% of calories

Instructions

Prep 10 min · Cook 35 min

Preheat the oven to 425°F. On a small rimmed baking sheet, toss the potatoes with the olive oil and half the salt and pepper. Spread them in a single layer and roast for 10 minutes.
While the potatoes roast, whisk the lemon juice, lemon zest, oregano, garlic powder, and the remaining salt and pepper in a small bowl. Toss the chicken thighs in the mixture until coated.
Move the potatoes to one side of the pan and flip them. Place the chicken thighs in a single layer on the other side. Return the pan to the oven and roast until the potatoes are tender and the chicken is browned, about 20 to 25 minutes. Done when chicken reaches 175°F and potatoes are fork-tender.
Let the chicken rest on the pan for 5 minutes. Transfer everything to a plate and sprinkle with the fresh parsley.

Nutrition

Ingredients

Instructions

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