Name: Lemon herb roasted chicken thighs
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 1 serving
Ingredients: 8 oz bone-in chicken thigh, skin removed, patted dry; 5 oz red potatoes, cut into 1-inch pieces; 1 tsp olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 1 tsp dried oregano; 1/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped; 1/4 tsp lemon zest, grated

Nutrition

Per serving

487 calories

Protein: 46g; 37% of calories
Carbs: 28g; 22% of calories
Fat: 23g; 41% of calories

Instructions

Prep 10 min · Cook 45 min

Preheat the oven to 425°F. On a half-sheet pan, toss the chicken and potatoes with the olive oil, dried oregano, salt, and black pepper until evenly coated. Arrange the chicken in the center and spread the potatoes in a single layer around it.
Roast the chicken and potatoes for 25 minutes. While they roast, mince the garlic and chop the parsley.
Remove the pan from the oven. Flip the potatoes and stir the minced garlic into them. Return the pan to the oven and roast until the potatoes are fork-tender and the chicken is cooked through, about 15 to 20 minutes more. Done when The meat is opaque at the bone and potatoes are golden, 165°F.
Let the chicken rest on the pan for 5 minutes. Drizzle the lemon juice over everything and sprinkle with the lemon zest and fresh parsley before serving.

Nutrition

Ingredients

Instructions

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