Name: Lemon herb roasted chicken thighs
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken thighs, patted dry; 4 oz Yukon Gold potatoes, cut into 1-inch chunks; 1 tsp extra virgin olive oil; 3/4 tsp lemon zest; 1 1/2 tsp lemon juice; 3/4 tsp fresh rosemary, finely chopped; 2 cloves garlic, minced; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

466 calories

Protein: 45g; 38% of calories
Carbs: 22g; 18% of calories
Fat: 23g; 44% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 35 min

Preheat your oven to 425°F. In a medium bowl, whisk together the olive oil, lemon zest, half the lemon juice, rosemary, garlic, salt, and pepper. Add the chicken thighs and potatoes, tossing well to coat every surface in the herb oil.
Arrange the chicken and potatoes in a single layer on a small rimmed baking sheet. Roast until the potatoes are fork-tender and the chicken is browned, about 25 to 30 minutes. Remove from the oven, drizzle with the remaining lemon juice, and let rest for 5 minutes. Done when reaches 165°F and the meat is opaque.

Nutrition

Ingredients

Instructions

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