Name: Lemon herb roasted chicken thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz bone-in skin-on chicken thighs, patted dry; 3 oz Yukon Gold potatoes, cut into 1-inch pieces; 4 oz broccoli florets, cut into bite-sized pieces; 1 tsp olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 3/4 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

530 calories

Protein: 39g; 29% of calories
Carbs: 25g; 18% of calories
Fat: 32g; 53% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. In a large bowl, whisk together half the olive oil, the dried oregano, half the salt, and the black pepper. Add the chicken thighs and potato pieces, tossing thoroughly to coat. Arrange them on a half-sheet pan in a single layer with the chicken skin-side up.
In the same bowl, toss the broccoli florets and minced garlic with the remaining olive oil and a pinch of salt. Scatter the broccoli onto the sheet pan around the chicken and potatoes. Continue roasting until the potatoes are tender and the chicken is golden. Done when reaches 175°F at the bone.
Remove the pan from the oven and let the chicken rest for 5 minutes. Transfer everything to a plate, drizzle with lemon juice, and sprinkle with fresh parsley.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes