Name: Lemon herb roasted chicken thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken thighs, patted dry; 5 oz red potatoes, cut into 1-inch pieces; 4 oz asparagus, trimmed; 1 tsp extra virgin olive oil; 2 tsp lemon juice; 2 cloves garlic, minced; 2 1/2 tsp fresh thyme, chopped; 1/2 tsp fresh rosemary, finely chopped; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

448 calories

Protein: 38g; 34% of calories
Carbs: 31g; 27% of calories
Fat: 20g; 39% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, chopped thyme, rosemary, salt, and pepper. Place the chicken thighs and potatoes on a half-sheet pan. Pour two thirds of the herb oil over them and toss to coat, then spread into a single layer.
Roast the chicken and potatoes for 20 minutes. While they roast, toss the asparagus with the remaining herb oil.
Remove the pan from the oven and move the chicken and potatoes to one side to make room for the asparagus. Add the asparagus to the pan. Return the pan to the oven and roast until the chicken is cooked through and the potatoes are tender, about 10 minutes more. Done when chicken reaches 165°F and flakes easily.

Nutrition

Ingredients

Instructions

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