Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken thighs, patted dry; 4 oz Yukon Gold potatoes, cut into 1-inch pieces; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 2 tsp fresh thyme, finely chopped; 3/4 tsp lemon zest; 1 tbsp lemon juice; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

467 calories

Protein: 45g; 38% of calories
Carbs: 23g; 19% of calories
Fat: 23g; 43% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. In a large bowl, whisk together the olive oil, garlic, rosemary, thyme, lemon zest, lemon juice, salt, and pepper.
Add the chicken thighs and potatoes to the bowl. Toss thoroughly to coat everything in the lemon herb marinade.
Spread the chicken and potatoes in a single layer on a half-sheet pan. Roast for 30 minutes, flipping the potatoes once halfway through, until the chicken is cooked through and the potatoes are tender and golden. Done when opaque in the center, 165°F.

Nutrition

Ingredients

Instructions

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