Name: Lemon herb roasted chicken thighs
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs, patted dry; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 1 tsp dried oregano; 3/4 tsp garlic powder; 1/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

460 calories

Protein: 40g; 34% of calories
Carbs: 31g; 27% of calories
Fat: 21g; 39% of calories

Instructions

Prep 10 min · Cook 35 min

Preheat the oven to 425°F with a quarter-sheet pan inside. In a large bowl, toss the potatoes with half the olive oil, half the oregano, half the garlic powder, and half the salt and pepper.
Carefully spread the potatoes on the preheated sheet pan in a single layer. Roast for 12 minutes while you prepare the chicken.
In the same bowl, toss the chicken thighs with the remaining olive oil, lemon zest, and the rest of the oregano, garlic powder, salt, and pepper.
Move the potatoes to one side of the pan and add the chicken thighs. Roast for 20 to 22 minutes until the potatoes are browned and the chicken is fully cooked. Done when opaque in the center, 175°F.
Squeeze the lemon juice over the hot chicken and potatoes, then sprinkle with fresh parsley before serving.

Nutrition

Ingredients

Instructions

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