Name: Lemon herb roasted chicken thighs
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 8 oz chicken thigh with skin, trimmed of excess fat and patted very dry; 3 oz red potatoes, cut into 1-inch pieces; 1 tsp olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 2 tsp fresh thyme, leaves stripped; 3/4 tsp fresh rosemary, finely chopped; 1/2 tsp salt; 1/2 tsp black pepper; 3/4 tsp lemon zest

Nutrition

Per serving

547 calories

Protein: 41g; 30% of calories
Carbs: 19g; 13% of calories
Fat: 35g; 57% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 425°F. In a mixing bowl, whisk together the olive oil, half the lemon juice, minced garlic, thyme, rosemary, salt, and pepper. Add the potato pieces and the chicken thigh. Toss well so the potatoes are coated and the chicken skin has a light coating of the herb mixture.
Arrange the chicken skin-side up in the center of a half-sheet pan. Place the potatoes around it in a single layer, ensuring they do not touch the chicken. Roast for 35 to 40 minutes until the chicken is golden and the potatoes are tender. Done when opaque at the bone, 175°F.
Remove the pan from the oven and let the chicken rest for 5 minutes. Drizzle the remaining lemon juice and the lemon zest over the chicken and potatoes before serving.

Nutrition

Ingredients

Instructions

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