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; 5 oz Yukon Gold potatoes, cut into 1-inch pieces; 1 tsp olive oil; 2 cloves garlic, minced; 2 tsp lemon juice; 3/4 tsp lemon zest; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

476 calories

Protein: 44g; 37% of calories
Carbs: 27g; 23% of calories
Fat: 22g; 41% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F and line a half-sheet pan with parchment paper. In a large bowl, whisk together the olive oil, lemon zest, half the lemon juice, the dried oregano, salt, and black pepper.
Add the potatoes to the bowl and toss to coat. Spread the potatoes on the prepared pan. Roast for 10 minutes.
While the potatoes roast, add the chicken thighs to the remaining herb mixture in the bowl and toss to coat. When the potatoes are ready, push them to one side of the pan and place the chicken on the other. Roast for 12 minutes.
Flip the potatoes. Sprinkle the minced garlic over the chicken and potatoes. Roast for 8 to 10 minutes more until the potatoes are golden and the chicken is opaque in the center. Done when 175°F and opaque in the center.
Remove the pan from the oven. Squeeze the remaining lemon juice over the chicken and potatoes and garnish with fresh parsley. Let the chicken rest for 5 minutes before serving.

Nutrition

Ingredients

Instructions

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