Name: Lemon herb roasted chicken thighs
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 serving
Ingredients: 10 oz bone-in chicken thighs, skin removed and trimmed; 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; 1 1/2 tsp dried oregano; 1/2 tsp garlic powder; 3/4 tsp salt; 1/4 tsp black pepper; 1 tbsp fresh parsley, chopped

Nutrition

Per serving

657 calories

Protein: 51g; 31% of calories
Carbs: 20g; 12% of calories
Fat: 43g; 57% of calories

Instructions

Prep 15 min · Cook 45 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potato wedges with the olive oil, half the salt, and half the black pepper. Spread them into a single layer.
Place the potatoes in the oven and roast for 10 minutes while you prepare the chicken.
In a small bowl, combine half the lemon juice, the lemon zest, dried oregano, garlic powder, and the remaining salt and pepper. Rub the mixture all over the chicken thighs.
Move the potatoes to one side of the pan and nestle the chicken thighs onto the other side, leaving space between pieces. Roast for 30 to 35 minutes, flipping the potatoes once halfway through, until the potatoes are tender and the chicken is cooked through. Done when meat is opaque and pulls away from the bone, 175°F.
Remove the pan from the oven. Drizzle the remaining lemon juice over the chicken and potatoes. Let the chicken rest for 5 minutes. Garnish with fresh parsley before plating.

Nutrition

Ingredients

Instructions

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