Name: Lemon herb roasted chicken thighs
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 8 oz bone-in chicken thighs, skin removed, patted dry; 3 oz Yukon gold potatoes, cut into 1-inch pieces; 1 tsp extra virgin olive oil; 1 1/2 tbsp lemon, zested and juiced; 2 cloves garlic, minced; 1 tsp dried oregano; 3/4 tsp salt; 1/2 tsp black pepper; 1 tbsp fresh parsley, chopped

Nutrition

Per serving

548 calories

Protein: 41g; 30% of calories
Carbs: 19g; 14% of calories
Fat: 35g; 57% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 425°F. Place a half-sheet pan in the oven to heat up. In a large bowl, whisk together the olive oil, half the lemon juice, all the lemon zest, minced garlic, oregano, salt, and pepper. Add the skinless chicken thighs and potato pieces to the bowl, tossing until every surface is well coated.
Carefully remove the hot pan from the oven and mist with cooking spray if desired. Arrange the chicken and potatoes in a single layer, ensuring they are not touching. Roast for 20 minutes.
Flip the potatoes once with a spatula. Continue roasting for 15 to 20 minutes more until the potatoes are golden and the chicken reaches an internal temperature of 175°F in the thickest part. If potatoes need more color, remove the chicken to a plate and roast the potatoes for 5 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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