Name: Lemon herb roasted chicken thighs
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 7 oz bone-in, skin-on chicken thigh, patted dry; 3 oz Yukon Gold potatoes, cut into 1-inch pieces; 5 oz broccoli florets; 1 tsp olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 1/4 tsp salt; 1/2 tsp black pepper; 1/4 tsp lemon zest

Nutrition

Per serving

535 calories

Protein: 40g; 29% of calories
Carbs: 27g; 19% of calories
Fat: 32g; 52% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 425°F. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, rosemary, salt, and pepper. Cut the broccoli into bite-sized florets.
Add the chicken thigh, potatoes, and broccoli to the bowl, tossing thoroughly to coat everything in the herb oil. Place the chicken and potatoes onto a half-sheet pan in a single layer, ensuring the chicken is skin-side up and not touching the potatoes.
Roast in the oven until the chicken skin is deep golden and crisp, the potatoes pierce easily with a fork, and the broccoli is charred at the edges, about 35 to 40 minutes. Remove from the oven and let the chicken rest for 5 minutes. Done when meat is 175°F and potatoes are tender.
Plate the chicken, potatoes, and broccoli. Garnish with the lemon zest and spoon any remaining juices from the pan over the top.

Nutrition

Ingredients

Instructions

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

More dinner recipes