Name: Lemon herb roasted chicken thighs
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 7 oz bone-in chicken thighs, skin removed and trimmed; 3.5 oz red potatoes, cut into 1-inch pieces; 1 tsp olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 1 tsp dried basil; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 1 oz lemon, sliced into rounds; 1 tbsp fresh parsley, chopped

Nutrition

Per serving

513 calories

Protein: 37g; 28% of calories
Carbs: 24g; 18% of calories
Fat: 31g; 54% of calories

Instructions

Prep 15 min · Cook 40 min

Preheat the oven to 425°F. In a large bowl, whisk together the olive oil, two-thirds of the lemon juice, minced garlic, dried basil, oregano, salt, and black pepper. Add the chicken thighs and potatoes, tossing to coat thoroughly.
Arrange the potatoes cut-side down on one half of a sheet pan and the chicken on the other half. Place the lemon slices on top of the chicken. Roast for 20 minutes, then flip the potatoes and turn the pan for even cooking.
Continue roasting until the potatoes are tender and the thickest part of the chicken reads 175°F. Remove from the oven and let rest for 5 minutes. Squeeze the roasted lemon slices over the chicken and potatoes, then finish with the remaining fresh lemon juice and chopped parsley.

Nutrition

Ingredients

Instructions

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