Name: Lemon herb chicken with broccoli
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 7 oz bone-in skinless chicken thighs, patted dry; 3.5 oz red potatoes, cut into 1-inch pieces; 3.5 oz broccoli, cut into bite-size florets; 1 tsp olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 1 tsp dried oregano; 1/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp water

Nutrition

Per serving

534 calories

Protein: 39g; 29% of calories
Carbs: 27g; 19% of calories
Fat: 32g; 52% of calories

Instructions

Prep 15 min · Cook 40 min

Preheat the oven to 425°F. In a small bowl, whisk together the olive oil, half the lemon juice, dried oregano, and half each of the salt and black pepper. Place the chicken thighs and potatoes on a quarter-sheet pan. Pour the mixture over them and toss thoroughly. Arrange the chicken smooth-side up and tuck the minced garlic underneath the edges of the meat to protect it from burning.
Roast the chicken and potatoes for 35 to 40 minutes. While they roast, place the broccoli and water in a microwave-safe dish. Cover tightly and microwave for 4 to 5 minutes until tender, then drain. Done when opaque in the center, 165°F.
Remove the pan from the oven and let the chicken rest for 5 minutes. Toss the broccoli with the remaining salt, pepper, and lemon juice. Serve the chicken and potatoes alongside the seasoned broccoli.

Nutrition

Ingredients

Instructions

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