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, trimmed; 4 oz Yukon Gold potatoes, cut into 1-inch pieces; 1 tsp olive oil; 1 tbsp lemon juice; 1 tsp dried oregano; 1/4 tsp garlic powder; 1/4 tsp salt; 1/4 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

453 calories

Protein: 44g; 38% of calories
Carbs: 21g; 18% of calories
Fat: 22g; 44% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 35 min

Preheat the oven to 425°F with a half-sheet pan inside. In a large bowl, toss the chicken and potatoes with the olive oil, oregano, garlic powder, salt, and black pepper until well coated.
Carefully remove the hot pan from the oven. Arrange the chicken and potatoes in a single layer with the potatoes cut-side down. Roast for 15 minutes.
Flip the chicken and stir the potatoes. Continue roasting until the potatoes are golden and the chicken is browned, about 15 to 20 minutes more. Done when a fork slides easily into the potatoes, 165°F.
Drizzle the lemon juice over the hot chicken and potatoes right on the pan. Toss gently to combine, then sprinkle with chopped parsley before plating.

Nutrition

Ingredients

Instructions

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