Name: Lemon herb roasted chicken with asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs, patted dry; 3.5 oz red potatoes, cut into 3/4-inch pieces; 5 oz asparagus, trimmed; 1 tsp olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1/4 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice; 3/4 tsp lemon zest

Nutrition

Per serving

455 calories

Protein: 42g; 36% of calories
Carbs: 28g; 24% of calories
Fat: 21g; 40% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat your oven to 425°F. In a small bowl, whisk together the olive oil, lemon juice, half the lemon zest, oregano, salt, and pepper.
Place the potatoes on a half-sheet pan. Drizzle with one-third of the lemon-herb mixture and toss to coat. Roast for 10 minutes.
Add the chicken thighs to the pan with the potatoes. Drizzle with half of the remaining lemon-herb mixture and toss with the minced garlic. Roast for 15 minutes.
Move the chicken and potatoes to one side of the pan. Add the asparagus to the empty space, drizzle with the last of the lemon-herb mixture, and toss. Roast until the chicken reaches an internal temperature of 165°F and potatoes are tender.
Let the chicken rest on the pan for 3 minutes. Plate the chicken, potatoes, and asparagus, spooning any pan juices and the remaining lemon zest over the top.

Nutrition

Ingredients

Instructions

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