Name: Herbed chicken thighs and potatoes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken thighs, patted dry; 4 oz Yukon Gold potatoes, cut into 1-inch pieces; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 3/4 tsp fresh thyme, leaves stripped; 3/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp lemon juice

Nutrition

Per serving

464 calories

Protein: 45g; 38% of calories
Carbs: 22g; 19% of calories
Fat: 23g; 43% of calories

Ingredients

9 items

8 oz boneless skinless chicken thighs, patted dry
4 oz Yukon Gold potatoes, cut into 1-inch pieces
1 tsp extra virgin olive oil
2 cloves garlic, minced
3/4 tsp fresh rosemary, finely chopped
3/4 tsp fresh thyme, leaves stripped
3/4 tsp salt
1/2 tsp black pepper
1 1/2 tsp lemon juice

Instructions

Prep 10 min · Cook 35 min

Preheat the oven to 425°F. In a medium bowl, toss the potatoes with half the oil, half the salt, half the pepper, and all the rosemary. In the same bowl, toss the chicken with the remaining oil, salt, pepper, and the thyme.
Spread the potatoes onto a half-sheet pan in a single layer, leaving space on one side for the chicken. Roast for 12 minutes.
Flip the potatoes. Add the chicken thighs to the empty side of the pan. Return to the oven and roast until the potatoes are tender and the chicken is browned. Stir the minced garlic into the potatoes for the final 5 minutes of roasting. Done when reaches 165°F.
Remove the pan from the oven. Let the chicken rest for 5 minutes before slicing. Transfer the chicken and potatoes to a plate and drizzle the lemon juice over the top.

Nutrition

Ingredients

Instructions

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