Name: Lemon herb roasted chicken
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 asparagus, trimmed; 1 tsp olive oil; 2 cloves garlic, minced; 2 tsp lemon juice; 3/4 tsp lemon zest; 1 1/2 tsp dried basil; 1 tsp dried oregano; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

472 calories

Protein: 44g; 36% of calories
Carbs: 28g; 23% of calories
Fat: 22g; 40% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. In a small bowl, whisk together the lemon zest, half the lemon juice, the minced garlic, dried basil, oregano, and half the salt and pepper.
On a half-sheet pan, toss the potatoes with the olive oil and a pinch of salt. Move them to one side. Rub the chicken thighs with the lemon herb mixture and place them on the other side of the pan.
Roast the chicken and potatoes for 20 minutes until the potatoes are starting to brown.
Flip the potatoes. Move the chicken and potatoes to clear a spot and add the asparagus. Toss the asparagus in the pan juices and sprinkle with the remaining salt and pepper. Roast for 10 to 15 minutes more. Done when chicken is opaque in the center and potatoes are fork-tender, 175°F.
Squeeze the remaining lemon juice over the chicken and vegetables. Transfer the chicken, potatoes, and asparagus to a plate.

Nutrition

Ingredients

Instructions

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