Name: Lemon herb roasted chicken thighs
Prep time: 10 min
Cook time: 35 min
Total time: 45 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 extra virgin olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

553 calories

Protein: 41g; 30% of calories
Carbs: 20g; 14% of calories
Fat: 35g; 56% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 35 min

Preheat the oven to 425°F. In a small bowl, whisk together half the olive oil, the lemon juice, minced garlic, oregano, half the salt, and half the pepper. Toss the potatoes in this mixture. Rub the chicken skin with the remaining olive oil and season with the remaining salt and pepper.
Place the potatoes in a 12-inch oven-safe skillet and nestle the chicken thighs on top, skin-side up. Roast for 20 minutes, then briefly remove the skillet to stir the potatoes so they brown evenly. Return to the oven and continue roasting until the potatoes are tender and the chicken is cooked through. Done when reaches 175°F and skin is crispy.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes