Name: Lemon herb roasted chicken thighs
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs, patted dry; 3.5 oz small red potatoes, halved into 1-inch pieces; 5 oz asparagus, trimmed; 1 tsp olive oil; 3/4 tsp lemon zest; 1 1/2 tsp lemon juice; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

454 calories

Protein: 42g; 36% of calories
Carbs: 27g; 24% of calories
Fat: 21g; 40% of calories

Instructions

Prep 10 min · Cook 35 min

Preheat the oven to 400°F. In a large bowl, toss the chicken thighs and potatoes with most of the olive oil, the lemon zest, dried oregano, half the salt, and half the pepper. Spread them onto a half-sheet pan in a single layer and roast for 20 minutes.
In the same bowl, toss the asparagus and minced garlic with the remaining olive oil, salt, and pepper. Arrange the asparagus on the pan next to the chicken. Roast until the chicken is cooked through and the potatoes are tender, about 10 minutes more. Done when chicken is opaque and potatoes are soft when pierced with a fork, 175°F.
Remove the pan from the oven. Drizzle the lemon juice over the chicken and vegetables while they are hot. Let the chicken rest for 5 minutes before serving.

Nutrition

Ingredients

Instructions

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