Name: Lemon herb roasted chicken thighs
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken thighs, patted dry; 4 oz Yukon Gold potatoes, cut into 1-inch pieces; 1 tsp olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest, finely grated; 2 cloves garlic, minced; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

467 calories

Protein: 45g; 38% of calories
Carbs: 23g; 19% of calories
Fat: 23g; 43% of calories

Instructions

Prep 10 min · Cook 35 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potatoes with half the olive oil and a pinch of the salt and pepper. Spread them to the edges of the pan. Roast for 10 minutes.
While potatoes roast, whisk the remaining olive oil, all but 1 teaspoon of the lemon juice, the garlic, and oregano in a small bowl. Rub the chicken thighs with this mixture and season with the rest of the salt and pepper. Move the potatoes to the sides and place the chicken in the center. Roast for 25 minutes. Done when thickest part reads 175°F and potatoes are golden at the edges.
Remove the pan from the oven. Immediately toss the hot potatoes with the reserved lemon juice, the lemon zest, and the fresh parsley. Let the chicken rest for 5 minutes before serving.

Nutrition

Ingredients

Instructions

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