Name: Lemon herb roasted chicken thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz bone-in skin-on chicken thighs, patted dry; 3 oz Yukon Gold potatoes, cut into 1-inch pieces; 5 oz broccoli florets; 1 tsp olive oil; 1 tbsp lemon juice; 1 tsp dried basil; 1/4 tsp garlic powder; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

526 calories

Protein: 40g; 29% of calories
Carbs: 25g; 18% of calories
Fat: 32g; 52% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. On a half-sheet pan, toss the chicken and potatoes with half the olive oil, the basil, garlic powder, salt, and pepper. Arrange the chicken skin-side up and spread the potatoes in a single layer around it. Roast for 15 minutes.
In a bowl, toss the broccoli with the remaining oil. When the 15 minutes are up, add the broccoli to the pan, spreading it out. Roast for 20 minutes more until the chicken skin is crispy and the broccoli is tender with charred edges. Done when opaque near the bone, 175°F.
Remove the pan from the oven. Immediately drizzle the lemon juice over the chicken, potatoes, and broccoli while everything is hot. Transfer to a plate.

Nutrition

Ingredients

Instructions

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

More dinner recipes