Name: Lemon herb roasted chicken thighs
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 8 oz bone-in skinless chicken thighs, trimmed of excess fat; 3.5 oz Yukon Gold potatoes, cut into 1-inch pieces; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 2 cloves garlic, cloves left whole and unpeeled; 3/4 tsp fresh rosemary, finely chopped; 3/4 tsp salt; 1/4 tsp black pepper; 1/4 tsp lemon zest

Nutrition

Per serving

553 calories

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

Ingredients

9 items

8 oz bone-in skinless chicken thighs, trimmed of excess fat
3½ oz Yukon Gold potatoes, cut into 1-inch pieces
1 tsp extra virgin olive oil
1 tbsp lemon juice
2 cloves garlic, cloves left whole and unpeeled
3/4 tsp fresh rosemary, finely chopped
3/4 tsp salt
1/4 tsp black pepper
1/4 tsp lemon zest

Instructions

Prep 15 min · Cook 40 min

Preheat the oven to 425°F. In a small roasting pan, toss the potatoes with half the oil and a pinch of the salt and pepper. Spread them in a single layer. Roast for 15 minutes.
Rub the chicken thighs with the remaining oil, salt, and pepper. Move the potatoes to the edges of the pan and nestle the chicken and whole garlic cloves in the center. Sprinkle the rosemary over everything.
Roast until the chicken is browned and the potatoes are fork-tender. The garlic should be soft when pressed. Done when an instant-read thermometer in the thickest part of the thigh, not touching bone, reads 175°F.
Remove the pan from the oven. Drizzle the lemon juice over the chicken and potatoes and sprinkle with lemon zest. Spoon the pan juices over the meat. Let the chicken rest for 5 minutes before serving.

Nutrition

Ingredients

Instructions

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