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; 4 oz Yukon Gold potatoes, cut into 1-inch pieces; 1 tsp olive oil; 2 tsp lemon juice; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

465 calories

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

Ingredients

8 items

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, half the salt, and half the black pepper. Spread them in a single layer.
Roast the potatoes until they begin to soften and take on a light golden color.
While the potatoes roast, whisk half the lemon juice with the garlic, oregano, remaining salt, and remaining pepper in a small bowl. Add the chicken thighs and toss to coat.
Push the potatoes to one side of the baking sheet. Add the chicken thighs in a single layer to the other side. Return the pan to the oven and roast until the potatoes are browned and the chicken is fully cooked. Done when reaches 165°F.
Remove the pan from the oven. Let the chicken rest for 5 minutes. Drizzle the remaining lemon juice over the chicken and potatoes before serving.

Nutrition

Ingredients

Instructions

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