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 skinless chicken thighs, patted dry; 3.5 oz red potatoes, cut into 1-inch pieces; 1 tsp olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 2 tsp fresh thyme, chopped; 1/4 tsp fresh rosemary, chopped; 1/2 tsp salt; 1/2 tsp black pepper; 3/4 tsp lemon zest

Nutrition

Per serving

556 calories

Protein: 42g; 29% of calories
Carbs: 21g; 15% of calories
Fat: 35g; 56% of calories

Instructions

Prep 10 min · Cook 35 min

Preheat the oven to 425°F. On one side of a half-sheet pan, toss the potatoes with the olive oil, half the salt, and the pepper. Spread them in a single layer. In a small bowl, whisk together the lemon juice, lemon zest, garlic, thyme, and rosemary. Rub this mixture onto the chicken thighs and place them meaty-side up on the other side of the pan. Sprinkle the chicken with the remaining salt.
Roast for 20 minutes, then stir the potatoes and turn them over. Continue roasting for another 15 to 20 minutes. Baste the chicken once with any pan juices during this time. The chicken is ready when the thickest part reaches a safe temperature and the potatoes are golden and easily pierced with a fork. Done when meat is browned and 175°F.
Let the chicken rest for 5 minutes on the pan. Transfer the chicken and potatoes to a plate and spoon any remaining pan juices over the top before serving.

Nutrition

Ingredients

Instructions

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