Name: Lemon herb roasted chicken
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 8 oz bone-in skin-on chicken thighs, patted dry and trimmed of loose fat; 3.5 oz Yukon Gold potatoes, cut into 1-inch wedges; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 2 cloves garlic, minced; 1 1/2 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp fresh parsley, chopped; 0.5 oz lemon, cut into a wedge

Nutrition

Per serving

561 calories

Protein: 42g; 29% of calories
Carbs: 22g; 16% of calories
Fat: 35g; 55% of calories

Instructions

Prep 10 min · Cook 35 min

Preheat the oven to 425°F. On a small rimmed baking sheet, toss the potatoes with 1/2 teaspoon of the olive oil, half the garlic, and a generous pinch of the salt. In a small bowl, whisk the remaining oil, remaining garlic, 2 teaspoons of the lemon juice, lemon zest, oregano, remaining salt, and pepper.
Nestle the chicken thighs onto the baking sheet skin-side up, with the potatoes spread in a single layer around them. Brush the lemon herb mixture over the chicken. Roast for 30 to 35 minutes, flipping the potatoes once halfway through, until the skin is deep golden and the chicken is cooked through. Done when opaque at the bone, 175°F.
Check the potatoes; if they are not yet tender, roast for 5 minutes more while the chicken rests on a plate. Squeeze the lemon wedge over everything and garnish with fresh parsley.

Nutrition

Ingredients

Instructions

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