Name: Lemon herb roasted chicken dinner
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 7 oz bone-in chicken thighs, skin removed and patted dry; 3.5 oz Yukon Gold potatoes, cut into 3/4-inch pieces; 5 oz asparagus, trimmed; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 3/4 tsp dried oregano; 3/4 tsp salt; 1/4 tsp black pepper; 1 tbsp lemon juice; 3/4 tsp lemon zest

Nutrition

Per serving

541 calories

Protein: 39g; 28% of calories
Carbs: 28g; 20% of calories
Fat: 31g; 52% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 425°F. In a small bowl, whisk the oil, minced garlic, dried oregano, half the salt, and half the black pepper. On a half-sheet pan, toss the potatoes and the skinless chicken thighs with the oil mixture until evenly coated. Arrange the chicken and potatoes in a single layer.
Roast the chicken and potatoes for 25 minutes, until the potatoes begin to brown and the chicken is nearly cooked.
Move the chicken and potatoes to one side of the pan. Place the asparagus on the other side. Season the asparagus with the remaining salt and pepper. Roast for 15 minutes more, until the chicken reaches its safe temperature and the asparagus is tender. Done when opaque in the center, 165°F.
Remove the pan from the oven. Drizzle the lemon juice and lemon zest over the chicken, potatoes, and asparagus while they are hot. Toss the vegetables gently to coat in the pan juices.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes