Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken thighs, patted dry; 4 oz red potatoes, cut into 1-inch pieces; 1 1/2 tbsp lemon juice; 1/2 tsp lemon zest; 1 tsp olive oil; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp fresh parsley, chopped

Nutrition

Per serving

460 calories

Protein: 44g; 38% of calories
Carbs: 24g; 20% of calories
Fat: 22g; 42% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 425°F. In a small bowl, whisk together half the lemon juice, the lemon zest, olive oil, minced garlic, dried basil, dried oregano, salt, and black pepper.
Place the chicken thighs and potatoes on a small rimmed baking sheet. Pour the lemon-herb mixture over them and toss until coated. Arrange the chicken in the center and the potatoes in a single layer around the edges. Roast for 30 minutes, flipping the potatoes once halfway through. Done when chicken is opaque in the center and potatoes are tender when pierced with a fork, 165°F.
Check that the chicken reaches an internal temperature of 175°F. If the potatoes are not tender, remove the chicken to a plate and return the potatoes to the oven for 5 to 10 minutes more.
Let the chicken rest for 5 minutes. Drizzle the remaining lemon juice over the chicken and potatoes and sprinkle with fresh parsley before serving.

Nutrition

Ingredients

Instructions

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