Name: Lemon-herb roasted chicken thighs
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 10 oz bone-in skin-on chicken thigh, patted dry; 8 oz Yukon Gold potatoes, cut into 1-inch wedges; 1 tsp olive oil; 1 1/2 tbsp lemon juice; 1 tsp lemon zest; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1 tsp dried thyme; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

753 calories

Protein: 53g; 28% of calories
Carbs: 42g; 22% of calories
Fat: 43g; 50% of calories

Instructions

Prep 15 min · Cook 40 min

Preheat the oven to 425°F. In a small bowl, whisk together the olive oil, half the lemon juice, the lemon zest, dried basil, dried thyme, salt, and black pepper.
Place the chicken thigh and potato wedges on a half-sheet pan. Pour the lemon-herb oil over everything and toss well to coat. Arrange the chicken skin-side up and spread the potatoes in a single layer. Roast for 25 minutes.
Scatter the minced garlic over the potatoes and toss them slightly, then continue roasting for 10 to 15 minutes more until the chicken skin is crispy and the potatoes are tender. If the thigh is very thick, it may need the full 15 minutes. Done when opaque near the bone and skin is browned, 175°F.
Let the chicken rest for 5 minutes. Transfer the chicken and potatoes to a plate. Drizzle the remaining lemon juice over everything and spoon the pan juices over the potatoes.

Nutrition

Ingredients

Instructions

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

More dinner recipes