Name: Lemon herb roasted chicken thighs
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 7 oz bone-in skinless chicken thighs, patted dry; 3 oz yukon gold potatoes, cut into 1-inch chunks; 5 oz asparagus, trimmed; 1 tsp olive oil; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 3/4 tsp lemon zest; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice

Nutrition

Per serving

527 calories

Protein: 38g; 29% of calories
Carbs: 25g; 19% of calories
Fat: 31g; 52% of calories

Instructions

Prep 15 min · Cook 40 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, two-thirds of the lemon juice, minced garlic, rosemary, lemon zest, salt, and pepper.
Add the chicken thighs and potato chunks to the bowl. Toss thoroughly until everything is well coated in the herb mixture. Set the bowl aside for the asparagus later.
Arrange the chicken and potatoes on the prepared pan in a single layer. Roast for 25 minutes.
While the chicken roasts, add the asparagus to the emptied herb bowl and toss to coat with any remaining marinade.
Add the asparagus to the pan. Roast until the chicken reaches an internal temperature of 175°F and the asparagus is tender-crisp, about 10 to 12 minutes more.
Let the chicken rest for 5 minutes. Plate the chicken with the potatoes and asparagus, drizzle with the remaining lemon juice and any pan juices, and serve.

Nutrition

Ingredients

Instructions

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