Name: Lemon herb chicken thighs and potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken thighs, trimmed of excess fat; 3.5 oz Yukon Gold potatoes, cut into 1-inch pieces; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 1 tbsp lemon juice; 1/4 tsp salt; 1/2 tsp black pepper; 3.5 oz asparagus, trimmed; 1/4 lemon, cut into wedges; 4 olive oil cooking sprays

Instructions

Prep 15 min · Cook 40 min

Preheat the oven to 425°F. In a small bowl, whisk together the olive oil, lemon juice, chopped rosemary, half the salt, and the pepper.
In a large bowl, toss the potatoes with two-thirds of the herb oil. Spread the potatoes onto a half-sheet pan and roast for 15 minutes.
Add the minced garlic to the remaining herb oil in the small bowl. Toss the chicken thighs in the oil to coat. Push the potatoes to one side of the pan and place the chicken in the center. Roast for 10 minutes.
Mist the asparagus with cooking spray and sprinkle with the remaining salt. Place the spears on the empty side of the sheet pan. Roast for 10 minutes, until the chicken reaches its safe temperature, the asparagus is tender-crisp, and the potatoes are golden and easily pierced with a fork. Done when thermometer reads at least 165°F in the thickest part.
Remove the pan from the oven. Let the chicken rest for 5 minutes. Plate the chicken with the potatoes and asparagus, spooning any juices from the pan over the top. Serve with lemon wedges.

Nutrition

Ingredients

Instructions

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