Name: Lemon rosemary chicken and potatoes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 8 oz bone-in chicken thighs, skin removed; 3.5 oz Yukon Gold potatoes, cut into 1-inch pieces; 1 tsp extra virgin olive oil; 1/4 tsp lemon zest; 2 tsp lemon juice; 2 cloves garlic, smashed; 3/4 tsp fresh rosemary, finely chopped; 1/2 tsp salt; 1/4 tsp black pepper

Nutrition

Per serving

552 calories

Protein: 41g; 30% of calories
Carbs: 20g; 14% of calories
Fat: 35g; 56% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 35 min

Preheat the oven to 425°F. On a half-sheet pan, toss the skinless chicken thighs and potatoes with the olive oil, lemon zest, smashed garlic cloves, rosemary, salt, and pepper until well coated.
Arrange the chicken and potatoes in a single layer. Roast for 35 minutes until the chicken is browned and the potatoes are tender and golden at the edges. Done when reaches 175°F in the thickest part away from the bone.
Remove the pan from the oven and immediately drizzle the lemon juice over the chicken and potatoes. Let the chicken rest for 5 minutes before serving.

Nutrition

Ingredients

Instructions

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