Name: Lemon herb roasted chicken thighs
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 8 oz bone-in skin-on chicken thighs, patted dry; 3.5 oz Yukon Gold potatoes, cut into 1-inch pieces; 1 tsp extra virgin olive oil; 1/4 tsp lemon zest; 2 tsp lemon juice; 2 cloves garlic, minced; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp fresh parsley, chopped

Nutrition

Per serving

555 calories

Protein: 41g; 29% of calories
Carbs: 20g; 14% of calories
Fat: 35g; 56% of calories

Instructions

Prep 15 min · Cook 40 min

Preheat the oven to 425°F and line a half-sheet pan with parchment paper. In a large bowl, whisk together the olive oil, half the lemon juice, the lemon zest, minced garlic, oregano, salt, and pepper.
Add the chicken thighs and potatoes to the bowl. Toss well to coat every surface with the herb mixture.
Arrange the chicken skin-side up on the prepared pan and scatter the potatoes around it. Roast for 15 minutes, flip the potatoes, and roast for 15 to 20 minutes more. Done when opaque in the center and skin is crisp, 175°F.
Remove the pan from the oven and let the chicken rest for 5 minutes. Transfer to a plate, drizzle with the remaining lemon juice, and garnish with chopped parsley.

Nutrition

Ingredients

Instructions

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