Name: Lemon herb roasted chicken
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs, patted dry; 6 oz red potatoes, cut into 1-inch pieces; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1 tsp dried thyme; 1 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

461 calories

Protein: 40g; 34% of calories
Carbs: 32g; 27% of calories
Fat: 20g; 39% of calories

Instructions

Prep 10 min · Cook 35 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potatoes with the olive oil, half the salt, and the black pepper. Spread them into a single layer and roast for 15 minutes while you prepare the chicken.
While the potatoes roast, ensure the chicken thighs are about 1 inch thick, pounding any thick parts to even them out. In a small bowl, whisk together the lemon juice, minced garlic, dried basil, dried thyme, and the remaining salt. Rub this herb mixture all over the chicken thighs.
Remove the pan from the oven and push the potatoes to one side. Add the chicken thighs to the empty side of the pan. Return to the oven and roast for 15 to 20 minutes until the potatoes are tender and browned and the chicken is cooked through. Done when opaque in the center and a fork pierces the potatoes easily, 175°F.
Transfer the chicken and potatoes to a plate and sprinkle with the fresh parsley before serving.

Nutrition

Ingredients

Instructions

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