Name: Savory herb-roasted chicken thighs
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs, patted dry; 3/4 medium russet potato, cut into 1-inch chunks; 1 tsp olive oil; 1 clove garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 1/2 tsp salt; 1/4 tsp black pepper; 1 tsp lemon juice

Nutrition

Per serving

471 calories

Protein: 41g; 34% of calories
Carbs: 33g; 27% of calories
Fat: 20g; 38% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potato chunks with most of the olive oil, half the rosemary, half the salt, and half the black pepper. Spread them into a single layer and roast for 15 minutes.
While the potatoes roast, toss the chicken thighs with the remaining oil, rosemary, salt, and pepper. When the potatoes are done with their first roast, flip them and push them to one side of the pan. Place the chicken on the other side. Roast for 20 to 25 minutes more until the potatoes are tender and the chicken is browned. Done when browned and the largest thigh is 175°F.
Stir the minced garlic into the lemon juice. Pour the mixture over the hot chicken and potatoes, tossing quickly to coat the food in the residual heat of the pan. Let rest for 2 minutes before serving. Done when potatoes are easily pierced with a fork.

Nutrition

Ingredients

Instructions

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