Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 8 oz bone-in skin-on chicken thighs, patted dry; 3 oz Yukon Gold potatoes, cut into 1-inch pieces; 1 tsp extra virgin olive oil; 3/4 tsp lemon zest; 2 tsp lemon juice; 2 tsp dried oregano; 1/4 tsp garlic powder; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp water; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

540 calories

Protein: 41g; 30% of calories
Carbs: 17g; 13% of calories
Fat: 35g; 58% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 425°F. In a small bowl, whisk together the olive oil, half the lemon juice, the lemon zest, dried oregano, garlic powder, salt, black pepper, and water.
Place the chicken thighs and potatoes on a quarter-sheet pan. Pour the herb mixture over them and toss until well coated. Arrange the chicken skin-side up and spread the potatoes in a single layer around them.
Roast for 35 to 40 minutes until the potatoes are tender and the chicken skin is crisp. Done when opaque near the bone, 175°F.
Let the chicken rest on the pan for 5 minutes. Squeeze the remaining lemon juice over the chicken and potatoes and sprinkle with fresh parsley before serving.

Nutrition

Ingredients

Instructions

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