Name: Lemon herb roasted chicken thighs
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 1 serving
Ingredients: 7 oz bone-in skinless chicken thighs, patted dry; 5 oz Yukon Gold potatoes, cut into 1-inch pieces; 1 tsp olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 1 tsp dried oregano; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

530 calories

Protein: 37g; 28% of calories
Carbs: 27g; 20% of calories
Fat: 31g; 52% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 45 min

Place a half-sheet pan in the oven and preheat to 425°F. In a small bowl, toss the potatoes with the olive oil, half the salt, and all the black pepper.
Rub the chicken thighs with the remaining salt, the dried oregano, and one teaspoon of the lemon juice.
Carefully remove the hot pan from the oven. Arrange the chicken and potatoes on the pan in a single layer with space around each piece. Roast for 15 minutes, flip the potatoes, and roast for 12 minutes more.
Stir the minced garlic into the potatoes and spoon the remaining lemon juice over the chicken and potatoes. Roast for 8 to 10 minutes more until the potatoes are golden and tender. Done when chicken is opaque in the center and potatoes are golden, 175°F.
Remove the pan from the oven and let the chicken rest for 5 minutes. Plate the chicken alongside the potatoes and spoon any juices from the pan over the top.

Nutrition

Ingredients

Instructions

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