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; 5 oz red potatoes, cut into 3/4-inch pieces; 1 tsp olive oil; 3/4 tsp lemon zest; 2 tsp lemon juice; 2 cloves garlic, minced; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp fresh parsley, chopped

Nutrition

Per serving

486 calories

Protein: 46g; 37% of calories
Carbs: 27g; 22% of calories
Fat: 23g; 41% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 425°F. On a half-sheet pan, toss the red potatoes with half the olive oil and a pinch of the salt. Spread them in a single layer with space between pieces. Roast for 10 minutes.
While the potatoes roast, whisk the remaining olive oil, lemon zest, minced garlic, oregano, the rest of the salt, and the black pepper in a small bowl. Toss the chicken thighs in the mixture to coat well.
Remove the pan from the oven and move the potatoes to one side, flipping them once. Place the chicken on the other side of the pan. Roast for 20 to 25 minutes until the potatoes are tender and the chicken is fully cooked. Done when opaque in the center, 175°F.
Let the chicken rest for 3 minutes. Squeeze the lemon juice over the chicken and potatoes, then top with the fresh parsley before serving.

Nutrition

Ingredients

Instructions

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