Name: Lemon herb roasted chicken thighs
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1 serving
Ingredients: 8 oz bone-in skin-on chicken thighs, trimmed of excess fat and patted dry; 3.5 oz Yukon Gold potatoes, cut into 1-inch pieces; 1/2 tsp olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 1 tsp dried oregano; 3/4 tsp salt; 1/2 tsp black pepper; 1 tbsp fresh parsley, chopped; 1/4 tsp lemon zest

Nutrition

Per serving

533 calories

Protein: 41g; 31% of calories
Carbs: 20g; 15% of calories
Fat: 32g; 54% of calories

Instructions

Prep 10 min · Cook 40 min

Preheat the oven to 425°F.
In a small roasting pan, toss the potatoes with the lemon juice, garlic, half the oregano, and a third of the salt until coated. Spread them into a single layer.
Rub the chicken thighs with the olive oil, the remaining salt, pepper, and the rest of the oregano. Place the chicken skin-side up in the pan among the potatoes.
Roast for 20 minutes, then carefully stir the potatoes. Continue roasting for 15 to 20 minutes more until the chicken skin is crisp and the potatoes are golden and tender. Done when opaque in the center and the skin is crisp, 175°F.
Let the chicken rest in the pan for 5 minutes. Spoon any pan juices over the chicken and potatoes. Garnish with the fresh parsley and lemon zest before serving.

Nutrition

Ingredients

Instructions

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