Name: Lemon herb roasted chicken thighs
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 7 oz bone-in chicken thighs, patted dry and skin removed; 3.5 oz Yukon Gold potatoes, cut into 3/4-inch pieces; 3.5 oz asparagus, trimmed; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 3/4 tsp dried basil; 1/2 tsp salt; 1/4 tsp black pepper; 1 1/2 tbsp lemon juice; 3/4 tsp lemon zest

Nutrition

Per serving

530 calories

Protein: 38g; 28% of calories
Carbs: 26g; 19% of calories
Fat: 31g; 53% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 425°F. In a large bowl, whisk together half the olive oil, half the lemon juice, the lemon zest, garlic, dried basil, half the salt, and half the pepper.
Add the chicken thighs and potatoes to the bowl, tossing to coat thoroughly. Arrange the chicken and potatoes on a half-sheet pan in a single layer, keeping the potatoes on one side. Roast for 25 minutes.
In a clean bowl, toss the asparagus with the remaining olive oil, salt, and pepper. When the timer goes off, flip the potatoes and add the asparagus to the pan. Roast for 10 to 12 minutes until the chicken is done and the vegetables are tender. Squeeze the remaining lemon juice over the chicken and vegetables before serving. Done when opaque in the center and 175°F near the bone.

Nutrition

Ingredients

Instructions

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