Name: Lemon herb roasted chicken thighs
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken thighs, patted dry; 4 oz Yukon Gold potatoes, cut into 1/2-inch pieces; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 1/2 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp fresh parsley, chopped

Nutrition

Per serving

470 calories

Protein: 45g; 38% of calories
Carbs: 23g; 19% of calories
Fat: 23g; 44% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 425°F. In a small bowl, combine the minced garlic, lemon zest, chopped rosemary, and black pepper.
Place the potatoes on a half-sheet pan. Toss with half the olive oil and a quarter of the salt. Spread into a single layer and roast for 10 minutes.
While the potatoes roast, toss the chicken thighs with the remaining oil, the garlic-herb mixture, and the remaining salt. Move the potatoes to one side of the pan and add the chicken in a single layer. Roast for 20 to 25 minutes, flipping the potatoes once halfway through. Done when opaque in the center, 165°F.
Check that the chicken has reached an internal temperature of 165°F. Remove from the oven and drizzle the lemon juice over everything. Sprinkle with fresh parsley and let the chicken rest for 3 minutes before serving.

Nutrition

Ingredients

Instructions

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