Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken thighs, patted dry; 4 oz red potatoes, cut into 1/2-inch pieces; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 3/4 tsp lemon zest; 1 1/2 tsp dried basil; 1 tsp dried thyme; 3/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped; 2 tsp lemon juice

Nutrition

Per serving

460 calories

Protein: 44g; 38% of calories
Carbs: 23g; 20% of calories
Fat: 22g; 43% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. In a small bowl, whisk together the olive oil, minced garlic, lemon zest, dried basil, dried thyme, half the salt, and the black pepper.
Place the chicken thighs and potatoes on a half-sheet pan. Season the potatoes with the remaining salt, then pour the herb oil over everything and toss to coat thoroughly. Spread into a single layer. Roast for 30 minutes, flipping the potatoes once halfway through. Done when opaque in the center, 165°F.
Remove the pan from the oven. Drizzle the lemon juice over the chicken and potatoes while hot, then garnish with fresh parsley.

Nutrition

Ingredients

Instructions

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