Name: Lemon herb roasted chicken thighs
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 1 serving
Ingredients: 8 oz bone-in skin-on chicken thighs, patted dry; 3.5 oz Yukon Gold potatoes, cut into 1-inch pieces; 1 tsp olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 1 tsp dried oregano; 1/4 tsp salt; 1/2 tsp black pepper; 1 tbsp fresh parsley, chopped

Nutrition

Per serving

555 calories

Protein: 41g; 30% of calories
Carbs: 20g; 15% of calories
Fat: 35g; 56% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 45 min

Preheat the oven to 425°F. In the skillet, toss the potatoes with half the olive oil, half the garlic, half the oregano, and half the salt and pepper. Spread the potatoes into a single layer. Rub the chicken thighs with the remaining oil, garlic, oregano, salt, and pepper.
Place the chicken thighs skin-side up on top of the potatoes. Roast for 20 minutes, then carefully toss the potatoes around the chicken to ensure even browning. Continue roasting until the chicken skin is deep golden and crispy. Done when meat is 175°F and skin is crispy.
Remove from the oven. Immediately drizzle the lemon juice over the chicken and potatoes and garnish with fresh parsley. Let the chicken rest in the pan for 5 minutes before serving.

Nutrition

Ingredients

Instructions

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