Name: Lemon herb roasted chicken thighs
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken thighs, patted dry; 4 oz Yukon Gold potatoes, cut into 1-inch pieces; 1 tsp olive oil; 1/4 tsp lemon zest; 1 oz lemon, sliced into thin rounds; 1 tsp lemon juice; 2 cloves garlic, minced; 3/4 tsp dried basil; 1/2 tsp dried oregano; 1/4 tsp salt; 1/4 tsp black pepper; 1 tbsp fresh parsley, chopped

Nutrition

Per serving

461 calories

Protein: 44g; 37% of calories
Carbs: 24g; 20% of calories
Fat: 22g; 42% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat your oven to 425°F. On a half-sheet pan, toss the potatoes with a third of the olive oil and a pinch of the salt. Spread them out and roast for 10 minutes.
In a small bowl, combine the remaining olive oil, lemon zest, minced garlic, dried basil, oregano, black pepper, and the rest of the salt to form a thick paste.
Coat the chicken thighs thoroughly with the herb paste. Move the potatoes to the edges of the pan and nestle the chicken and lemon slices in the center. Roast until the chicken is browned and the potatoes are golden and tender. Done when chicken reaches 165°F and potatoes are fork-tender.
Let the chicken rest for 5 minutes. Squeeze the lemon juice over everything and garnish with fresh parsley before serving.

Nutrition

Ingredients

Instructions

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