Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs, patted dry; 5 oz Yukon Gold potatoes, cut into 1-inch pieces; 5 oz broccoli florets; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 1 tsp dried basil; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp water

Nutrition

Per serving

488 calories

Protein: 44g; 35% of calories
Carbs: 36g; 28% of calories
Fat: 21g; 37% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. In a small bowl, whisk together half the olive oil, the lemon juice, water, minced garlic, basil, oregano, half the salt, and half the pepper.
Place the chicken thighs and potatoes in a mixing bowl. Drizzle with the lemon-herb mixture and toss until every piece is coated. Spread them into a single layer on one side of a half-sheet pan. Roast for 15 minutes.
While the chicken roasts, toss the broccoli florets with the remaining olive oil, salt, and pepper in the mixing bowl. When the timer goes off, add the broccoli to the empty side of the pan. Roast until the edges of the broccoli are browned and the chicken is done, about 12 to 15 minutes more. Done when thickest part of the chicken is opaque in the center and a fork slides easily into a potato, 175°F.
Remove the pan from the oven. Let the chicken rest on the pan for 2 minutes before transferring the chicken, potatoes, and broccoli to a plate.

Nutrition

Ingredients

Instructions

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