Name: Lemon herb roasted chicken thighs
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 8 oz bone-in chicken thighs, skin removed, patted dry; 3/4 medium russet potato, cut into 1-inch wedges; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tsp dried basil; 1 tsp dried oregano; 1/4 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice; 3/4 tsp lemon zest; 1 tbsp fresh parsley, chopped

Nutrition

Per serving

595 calories

Protein: 43g; 28% of calories
Carbs: 31g; 20% of calories
Fat: 34g; 51% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 425°F. In a mixing bowl, whisk together the olive oil, dried basil, oregano, salt, black pepper, lemon juice, and lemon zest.
Add the skinless chicken thighs and potato wedges to the bowl. Toss thoroughly to coat. Arrange everything on a quarter-sheet pan. Tuck the minced garlic underneath the chicken pieces to prevent it from scorching.
Roast for 30 to 35 minutes. The potatoes should be golden and tender. Done when opaque in the center and meat pulling away from the bone, 175°F.
Remove the pan from the oven. Let the chicken rest for 5 minutes. Sprinkle the chopped fresh parsley over the chicken and potatoes before serving.

Nutrition

Ingredients

Instructions

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