Name: Lemon herb roasted chicken thighs
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 Yukon Gold potatoes, cut into 1-inch pieces; 5 oz medium asparagus, trimmed; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 2 tsp fresh thyme, leaves stripped; 1 tbsp lemon juice; 3/4 tsp lemon zest; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

470 calories

Protein: 44g; 37% of calories
Carbs: 27g; 23% of calories
Fat: 22g; 41% of calories

Instructions

Prep 15 min · Cook 30 min

Heat your oven to 425°F. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, thyme, salt, and pepper. Place the chicken and potatoes on a half-sheet pan. Pour two thirds of the lemon herb oil over them and toss to coat.
Arrange the chicken and potatoes in a single layer, making sure the potatoes are cut side down. Roast for 15 minutes. While they roast, stir the minced garlic into the remaining lemon herb oil.
Toss the asparagus with the garlic and herb oil. Move the chicken and potatoes to one side of the pan and add the asparagus. Roast until the chicken is tender and the potatoes are golden, about 12 to 15 minutes. Done when the chicken is opaque and the potatoes are easily pierced with a fork, 175°F.
Remove the pan from the oven and let the chicken rest for 5 minutes. Transfer everything to a plate and spoon any remaining pan juices over the top before serving.

Nutrition

Ingredients

Instructions

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