Name: Lemon herb roasted chicken thighs
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 7 oz chicken thighs, patted dry and excess fat trimmed; 3.5 oz Yukon Gold potatoes, cut into 1-inch wedges; 1 tsp extra virgin olive oil; 2 tsp lemon juice; 1/2 tsp lemon zest; 2 cloves garlic, minced; 1 tbsp fresh thyme, leaves removed; 1/2 tsp fresh rosemary, finely chopped; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

501 calories

Protein: 36g; 29% of calories
Carbs: 20g; 16% of calories
Fat: 31g; 55% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat your oven to 425°F. In a small bowl, whisk together the olive oil, lemon zest, minced garlic, thyme, rosemary, salt, and pepper to form a thick paste.
Place the chicken thighs skin-side up on a half-sheet pan. Rub most of the herb paste onto the skin and under it. Toss the potato wedges in the remaining paste and arrange them in a single layer around the chicken, cut-side down.
Roast for 30 to 35 minutes until the potatoes are golden and the chicken skin is crispy. If the potatoes finish early, remove them to a plate. Transfer the chicken to a board to rest for 5 minutes. Done when opaque in the center and the skin is browned, 175°F.
Drizzle the lemon juice over the hot chicken and potatoes. Serve immediately.

Nutrition

Ingredients

Instructions

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