Name: Lemon herb roasted chicken thighs
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 8 oz bone-in skin-on chicken thighs, patted dry, loose fat trimmed; 3 oz Yukon Gold potatoes, cut into 1-inch pieces; 1 tsp extra virgin olive oil; 1/2 lemon, cut into wedges; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp fresh parsley, chopped

Nutrition

Per serving

552 calories

Protein: 41g; 29% of calories
Carbs: 21g; 15% of calories
Fat: 35g; 56% of calories

Ingredients

9 items

8 oz bone-in skin-on chicken thighs, patted dry, loose fat trimmed
3 oz Yukon Gold potatoes, cut into 1-inch pieces
1 tsp extra virgin olive oil
1/2 lemon, cut into wedges
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp salt
1/2 tsp black pepper
1 tbsp fresh parsley, chopped

Instructions

Prep 10 min · Cook 35 min

Preheat the oven to 425°F. On one side of a rimmed baking sheet, toss the potatoes with half the oil, the garlic, half the salt, and half the pepper. Spread them in a single layer. In a small bowl, mix the remaining oil, oregano, and the rest of the salt and pepper. Rub this herb oil all over the chicken thighs.
Place the chicken skin-side up on the empty side of the baking sheet so it does not touch the potatoes. Roast for 20 minutes, then flip the potatoes. Continue roasting until the chicken skin is dark golden and the potatoes are tender, about 15 to 20 more minutes. Done when chicken is opaque and the thickest part near the bone is 175°F.
Remove the pan from the oven and let the chicken rest for 5 minutes. Squeeze the juice from the lemon wedges over the chicken and potatoes, then sprinkle with the fresh parsley.

Nutrition

Ingredients

Instructions

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