Name: Lemon herb roasted chicken
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs, patted dry; 4 oz Yukon Gold potatoes, cut into 1-inch wedges; 4 oz broccoli florets; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 1 tsp dried oregano; 1/4 tsp salt; 1/4 tsp black pepper

Nutrition

Per serving

458 calories

Protein: 43g; 36% of calories
Carbs: 29g; 25% of calories
Fat: 21g; 39% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 35 min

Preheat the oven to 425°F. On a small rimmed baking sheet, toss the chicken and potatoes with half the olive oil, half the lemon juice, and all of the oregano, salt, and pepper. Arrange in a single layer.
Roast the chicken and potatoes for 15 minutes. While they roast, toss the broccoli and minced garlic with the remaining olive oil in a small bowl.
Remove the pan from the oven. Spread the broccoli and garlic mixture around the chicken and potatoes. Return to the oven and roast until the potatoes are tender and golden, and the chicken is fully cooked. Done when chicken is 165°F and potatoes are tender.
Drizzle the remaining lemon juice over the chicken and vegetables. Let the chicken rest for 3 minutes before serving directly from the pan.

Nutrition

Ingredients

Instructions

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