Name: Lemon herb roasted chicken thighs
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 serving
Ingredients: 8 oz chicken thighs with skin, patted dry and trimmed of excess fat; 3 oz Yukon Gold potatoes, cut into 3/4-inch pieces; 1 tsp olive oil; 2 tsp lemon juice; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 2 tsp fresh parsley, chopped

Nutrition

Per serving

543 calories

Protein: 41g; 30% of calories
Carbs: 18g; 13% of calories
Fat: 35g; 57% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 45 min

Preheat the oven to 425°F. In a large bowl, whisk together the olive oil, half the lemon juice, the dried oregano, salt, and black pepper. Add the chicken thighs and potatoes to the bowl, tossing until well coated.
Place the chicken thighs skin side up on a half-sheet pan and arrange the potatoes around them in a single layer. Roast for 30 minutes.
Carefully toss the potatoes with the minced garlic on the pan. Continue roasting until the potatoes are tender and the chicken skin is deep golden brown, about 10 to 15 minutes more. Done when internal temperature of the thickest part of the thigh reaches 175°F.
Drizzle the remaining lemon juice over the chicken and potatoes. Sprinkle with fresh parsley and serve immediately.

Nutrition

Ingredients

Instructions

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