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 3/4-inch pieces; 1 1/2 tsp olive oil; 1/4 tsp lemon zest; 1 tbsp lemon juice; 1/2 tsp garlic powder; 1 tsp dried oregano; 1 tsp dried thyme; 1 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

505 calories

Protein: 45g; 35% of calories
Carbs: 27g; 21% of calories
Fat: 25g; 44% of calories

Instructions

Prep 10 min · Cook 35 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potatoes with most of the olive oil and half the salt. In a small bowl, combine the remaining olive oil, lemon zest, part of the lemon juice, garlic powder, oregano, thyme, remaining salt, and black pepper. Rub this herb mixture over the chicken thighs.
Spread the potatoes into a single layer on the pan. Roast for 10 minutes to give them a head start on browning.
Move the potatoes to the edges of the pan and place the chicken thighs in the center. Roast for 25 minutes, flipping the potatoes once halfway through, until the chicken is browned and the potatoes have deep golden edges. Done when opaque in the center and a knife slides easily into the potatoes, 175°F.
Remove the pan from the oven. Squeeze the remaining lemon juice over the chicken and potatoes and scatter the fresh parsley on top before plating.

Nutrition

Ingredients

Instructions

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