Name: Lemon herb roasted chicken thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken thighs, patted dry; 4 oz yukon gold potatoes, cut into 3/4-inch pieces; 1 tsp olive oil; 1 1/2 tbsp lemon juice; 3/4 tsp lemon zest; 2 cloves garlic, minced; 1 tsp dried oregano; 3/4 tsp salt; 1/2 tsp black pepper; 1 tbsp fresh parsley, chopped

Nutrition

Per serving

469 calories

Protein: 45g; 38% of calories
Carbs: 23g; 20% of calories
Fat: 23g; 43% of calories

Instructions

Prep 10 min · Cook 30 min

Preheat the oven to 425°F. On a small rimmed baking sheet, toss the potatoes with the olive oil and a pinch of the salt. Spread into a single layer and roast for 10 minutes.
While the potatoes roast, whisk most of the lemon juice (reserve a teaspoon for finishing), the lemon zest, minced garlic, dried oregano, black pepper, and the remaining salt in a medium bowl. Add the chicken thighs and toss to coat.
Push the potatoes to one side of the pan and flip them. Place the chicken thighs on the other side. Return the pan to the oven and roast for 20 to 22 minutes until the potatoes are tender and golden. Done when chicken flakes or resists a knife, potatoes are soft when pierced, 175°F.
Remove the pan from the oven and let the chicken rest for 5 minutes. Drizzle the reserved lemon juice over the chicken and potatoes, then sprinkle with the chopped fresh parsley.

Nutrition

Ingredients

Instructions

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