Name: Lemon herb roasted chicken thigh
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 8 oz bone-in skin-on chicken thigh, patted dry, excess skin and fat trimmed; 3.5 oz Yukon Gold potatoes, cut into 1-inch pieces; 1 tsp olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1 tsp dried oregano; 2 cloves garlic, minced; 1 tbsp lemon juice; 1 tbsp fresh parsley, chopped

Nutrition

Per serving

555 calories

Protein: 41g; 29% of calories
Carbs: 21g; 15% of calories
Fat: 35g; 56% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 40 min

Preheat the oven to 425°F. In a small bowl, combine the olive oil, oregano, pepper, and half the salt. Rub half of this oil mixture over the chicken thigh skin. Toss the potatoes with the remaining oil mixture in the bowl until coated.
Place the chicken thigh and potatoes on a half-sheet pan in a single layer. Sprinkle the remaining salt over the chicken skin. Roast for 20 minutes, then flip the potatoes for even browning. Roast for another 10 minutes.
Scatter the minced garlic over the potatoes. Continue roasting until the chicken skin is crispy and the potatoes are tender, about 10 minutes more. Done when meat is tender and thermometer reads 175°F near the bone.
Transfer the chicken and potatoes to a plate. Squeeze the lemon juice over everything and garnish with fresh parsley.

Nutrition

Ingredients

Instructions

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