Name: Lemon herb roasted chicken
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 3/4-inch pieces; 1 tsp extra virgin olive oil; 3/4 tsp lemon zest; 2 tsp lemon juice; 2 cloves garlic, minced; 1 tsp dried oregano; 1/4 tsp salt; 1/4 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

468 calories

Protein: 45g; 38% of calories
Carbs: 22g; 19% of calories
Fat: 23g; 43% of calories

Instructions

Prep 10 min · Cook 35 min

Preheat the oven to 425°F. On a small rimmed baking sheet, toss the potatoes with half the olive oil and half the salt. Spread into a single layer and roast for 10 minutes.
In a small bowl, combine the remaining olive oil, lemon zest, dried oregano, black pepper, and the rest of the salt. Rub this mixture over the chicken thighs. Add the chicken to the baking sheet with the potatoes. Roast for 12 minutes.
Scatter the minced garlic over the chicken and potatoes. Flip the chicken and give the potatoes a stir. Continue roasting until the chicken is cooked through and the potatoes are tender, about 8 to 10 minutes more. Done when chicken is 165°F and a fork slides easily into the potatoes.
Remove the pan from the oven. Drizzle the lemon juice over everything and let the chicken rest on the pan for 5 minutes. Toss the potatoes in the pan juices, then plate the chicken and potatoes and garnish with fresh parsley.

Nutrition

Ingredients

Instructions

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