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; 5 oz Yukon Gold potatoes, cut into 1-inch pieces; 1 tsp olive oil; 3/4 tsp lemon zest; 1 tbsp lemon juice; 1 tsp dried oregano; 1/4 tsp salt; 1/2 tsp black pepper; 2 cloves garlic, minced; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

484 calories

Protein: 46g; 37% of calories
Carbs: 28g; 22% of calories
Fat: 22g; 41% of calories

Instructions

Prep 10 min · Cook 35 min

Heat the oven to 425°F. On a half-sheet pan, combine the chicken, potatoes, olive oil, lemon zest, oregano, salt, and pepper. Toss well to coat everything evenly, then spread in a single layer so nothing is crowded.
Roast for 15 minutes. While they roast, mince the garlic and chop the parsley.
Flip the chicken and stir the potatoes. Sprinkle the minced garlic over the pan and continue roasting for 10 minutes more. Done when tender and golden brown.
Roast for 5 to 10 minutes more until a potato piece is easily pierced with a fork and the chicken is opaque. Done when opaque in the center, 165°F.
Let the chicken rest for 3 minutes. Transfer the chicken and potatoes to a plate. Drizzle with the lemon juice and sprinkle with the fresh parsley before serving.

Nutrition

Ingredients

Instructions

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

More dinner recipes