Name: Lemon herb chicken and potatoes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken thighs, patted dry; 5 oz red potatoes, cut into 1-inch pieces; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 1 1/2 tsp dried oregano; 1/4 tsp salt; 1/2 tsp black pepper; 1 tbsp fresh parsley, chopped

Nutrition

Per serving

486 calories

Protein: 46g; 37% of calories
Carbs: 28g; 22% of calories
Fat: 23g; 41% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 35 min

Preheat the oven to 425°F. In a large bowl, toss the potatoes with the olive oil until every piece is well coated.
Add the chicken thighs, lemon juice, dried oregano, salt, and black pepper to the bowl with the potatoes. Toss everything together until the seasonings are evenly distributed.
Spread the chicken and potatoes onto a half-sheet pan in a single layer, leaving space between the pieces so the potatoes can brown. Roast for 15 minutes.
Remove the pan from the oven. Scatter the minced garlic over the chicken and potatoes. Roast until the chicken is cooked through and a fork easily pierces the potatoes, about 15 to 20 more minutes. Done when chicken reaches 165°F and potatoes are tender.
Let the pan rest for 5 minutes. Transfer the chicken and potatoes to a plate and garnish with fresh parsley.

Nutrition

Ingredients

Instructions

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