Name: Lemon herb roasted chicken thighs
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 serving
Ingredients: 8 oz bone-in skin-on chicken thigh, patted very dry; 3 oz Yukon Gold potatoes, cut into 1-inch wedges; 1 tsp olive oil; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 3/4 tsp lemon zest; 1 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

541 calories

Protein: 41g; 30% of calories
Carbs: 18g; 13% of calories
Fat: 35g; 57% of calories

Instructions

Prep 15 min · Cook 45 min

Preheat the oven to 425°F. In a small bowl, toss the potato wedges with the olive oil, minced garlic, chopped rosemary, and half the salt. Rub the chicken thigh skin with the lemon zest, black pepper, and the remaining salt.
Place the chicken thigh skin-side up on a half-sheet pan. Arrange the potatoes around it in a single layer. Roast for 20 minutes, then flip the potatoes once. Continue roasting for 20 to 25 minutes more until the potatoes are tender and the chicken skin is deep golden brown. Done when opaque in the center, 175°F.
Spoon the lemon juice over the hot chicken and potatoes right on the pan. Let the chicken rest for 5 minutes. Garnish with fresh parsley before serving.

Nutrition

Ingredients

Instructions

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