Name: Lemon herb roasted chicken thighs
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken thighs, patted dry; 6 oz Yukon Gold potatoes, cut into 3/4-inch pieces; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1/4 tsp salt; 1/2 tsp black pepper; 1 oz lemon, cut into wedges

Nutrition

Per serving

439 calories

Protein: 37g; 32% of calories
Carbs: 33g; 29% of calories
Fat: 19g; 38% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 35 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potatoes with half the oil, half the salt, and the black pepper. Spread them in a single layer and roast for 10 minutes.
Meanwhile, in a small bowl, combine the remaining oil, remaining salt, oregano, and minced garlic. Rub this mixture all over the chicken thighs.
Push the potatoes to the edges of the pan and place the chicken in the center. Add the lemon wedges to the pan. Roast for 22 to 25 minutes, flipping the potatoes once halfway through. Done when opaque in the center and browned on the edges, 165°F.
Remove the pan from the oven. Squeeze the roasted lemon wedges over the chicken and potatoes and spoon any pan juices over the top before serving on one plate.

Nutrition

Ingredients

Instructions

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