Name: Roasted chicken thighs with herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs, patted dry; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 1 1/2 tsp olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp dried parsley; 3/4 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice

Nutrition

Per serving

482 calories

Protein: 41g; 33% of calories
Carbs: 30g; 24% of calories
Fat: 23g; 42% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. In a large bowl, toss the potatoes with half the olive oil, half the salt, and half the black pepper. Spread them onto one side of a half-sheet pan. Roast for 15 minutes, turning them once halfway through.
While the potatoes roast, use the same bowl to toss the chicken thighs with the remaining olive oil, oregano, parsley, and the rest of the salt and pepper.
Add the chicken to the empty side of the sheet pan. Roast for 15 minutes. Stir the minced garlic into the potatoes and continue roasting until the potatoes are golden and the chicken reaches its safe temperature, about 5 to 10 minutes more. Done when reaches 165°F and juices run clear.
Remove the pan from the oven. Squeeze the lemon juice over both the chicken and potatoes. Let the chicken rest for 3 minutes before serving.

Nutrition

Ingredients

Instructions

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