Name: Lemon herb roasted chicken thighs
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 8 oz bone-in skin-on chicken thighs, patted dry; 3.5 oz Yukon Gold potatoes, cut into 1-inch chunks; 1 tsp olive oil; 2 tsp lemon juice; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 1/4 tsp salt; 1/4 tsp black pepper

Nutrition

Per serving

552 calories

Protein: 41g; 30% of calories
Carbs: 20g; 14% of calories
Fat: 35g; 56% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 40 min

Preheat the oven to 425°F. In a medium bowl, toss the potato chunks with half the olive oil, rosemary, black pepper, and half the salt. Use the remaining oil to rub the skin of the chicken thighs and season them with the remaining salt.
Arrange the potatoes on a half-sheet pan in a single layer. Place the chicken thighs skin side up beside the potatoes. Roast for 20 minutes.
Stir the potatoes and scatter the minced garlic over them. Continue roasting for 10 to 15 minutes more until the potatoes are tender and the chicken reaches its safe temperature. Done when opaque in the center, 175°F.
Remove the pan from the oven and let the chicken rest for 5 minutes. Squeeze the lemon juice over the chicken and potatoes before serving.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes