Name: Lemon herb roasted chicken thighs
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz chicken thighs with skin, skin removed and patted dry; 3.5 oz Yukon gold potatoes, cut into 1-inch wedges; 1 tsp olive oil; 1 1/2 tbsp lemon juice; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 1/2 tsp salt; 1/4 tsp black pepper; 4 oz asparagus, trimmed

Nutrition

Per serving

534 calories

Protein: 38g; 28% of calories
Carbs: 26g; 20% of calories
Fat: 32g; 52% 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 chicken thighs and potato wedges with the olive oil, half the salt, the pepper, and the chopped rosemary. Arrange them in a single layer. Roast for 25 minutes.
In a small bowl, whisk together the minced garlic, half the lemon juice, and the remaining salt. Add the asparagus to the sheet pan and drizzle with the garlic-lemon mixture. Return to the oven and roast until the potatoes are tender and a knife slides in easily, and the chicken is fully cooked. Done when thermometer in the thickest part reads 175°F.
Remove the pan from the oven. Immediately drizzle the remaining lemon juice over the chicken and vegetables to brighten the flavors. Transfer to a plate, ensuring you pour over any pan juices.

Nutrition

Ingredients

Instructions

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