Name: Lemon herb roasted chicken with potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 8 oz bone-in chicken thighs, skin removed, trimmed; 3.5 oz Yukon Gold potatoes, cut into 1-inch pieces; 4 oz broccoli florets; 1 tsp olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 1/2 tsp salt; 1/8 tsp black pepper

Nutrition

Per serving

588 calories

Protein: 44g; 29% of calories
Carbs: 27g; 18% of calories
Fat: 35g; 53% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 425°F. In a small bowl, whisk together the olive oil, half the lemon juice, the minced garlic, chopped rosemary, salt, and black pepper.
Place the chicken thighs and potato pieces on a half-sheet pan. Pour two thirds of the lemon-herb mixture over them and toss well to coat. Arrange the chicken meat-side up.
Roast for 20 minutes. While they roast, toss the broccoli florets in the small bowl with the remaining lemon-herb mixture to coat.
Scatter the broccoli around the chicken and potatoes. Roast for 15 minutes more, until the thickest part of the chicken reads 175°F and a fork slides easily into the potatoes. If the potatoes are still firm, roast 5 minutes longer.
Transfer the chicken, potatoes, and broccoli to a plate. Squeeze the remaining lemon juice over the top and spoon any juices from the pan over the chicken.

Nutrition

Ingredients

Instructions

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