Name: Lemon herb roasted chicken
Prep time: 10 min
Cook time: 35 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; 1 tbsp lemon juice; 1/2 tsp lemon zest, finely grated; 2 tsp dried oregano; 1/4 tsp garlic powder; 3/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

460 calories

Protein: 45g; 38% of calories
Carbs: 22g; 19% of calories
Fat: 23g; 43% of calories

Instructions

Prep 10 min · Cook 35 min

Preheat the oven to 425°F. In a small bowl, toss the potatoes with half the olive oil, half the salt, and all the black pepper. Spread them onto a half-sheet pan in a single layer. Roast for 15 minutes.
While the potatoes roast, rub the chicken thighs with the remaining olive oil, dried oregano, garlic powder, and the rest of the salt. When the potatoes are done, flip them and push them to the edges of the pan. Place the chicken in the center. Roast for 18 to 20 minutes more. Done when opaque in the center, 165°F.
Remove the pan from the oven and let the chicken rest for 5 minutes. Drizzle the lemon juice and lemon zest over the hot chicken and potatoes, then scatter with chopped fresh parsley before serving.

Nutrition

Ingredients

Instructions

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