Name: Lemon herb chicken with red potatoes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1 serving
Ingredients: 8 oz bone-in chicken thigh, skin removed and patted dry; 3.5 oz red potatoes, cut into 1-inch pieces; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 2 cloves garlic, minced; 2 1/4 tsp fresh thyme, leaves stripped; 1/2 tsp salt; 1/4 tsp black pepper; 3 oz asparagus, trimmed

Nutrition

Per serving

578 calories

Protein: 43g; 29% of calories
Carbs: 25g; 17% of calories
Fat: 35g; 54% of calories

Instructions

Prep 10 min · Cook 40 min

Preheat the oven to 400°F. In a large bowl, toss the chicken and potatoes with half the olive oil, half the lemon juice, the lemon zest, thyme, salt, and pepper. [uses i1, i2, i3, i4, i5, i7, i8, i9]
On a half-sheet pan, arrange the chicken and potatoes in a single layer with the chicken smooth-side up. Roast for 25 minutes. [uses i1, i2]
Toss the asparagus with the remaining olive oil and the garlic in the bowl. Move the potatoes to one side and add the asparagus to the pan. Roast for 10 to 15 minutes more until the chicken reaches 175°F at the thickest part and the potatoes are easily pierced with a fork. [uses i6, i10]
Drizzle the remaining lemon juice over the chicken and vegetables before serving.

Nutrition

Ingredients

Instructions

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