Name: Lemon herb roasted chicken thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs, patted dry; 4 oz Yukon Gold potatoes, cut into 1-inch pieces; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 3/4 tsp fresh thyme, leaves stripped; 1/4 tsp fresh rosemary, finely chopped; 1/4 tsp salt; 1/2 tsp black pepper; 4 oz broccoli florets; 1/4 tsp lemon zest

Nutrition

Per serving

459 calories

Protein: 42g; 36% of calories
Carbs: 30g; 25% of calories
Fat: 21g; 39% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. In a small bowl, whisk together the olive oil, half the lemon juice, the minced garlic, thyme, rosemary, salt, and pepper.
Place the chicken thighs and potato pieces on a half-sheet pan. Pour the lemon herb mixture over them and toss to coat evenly. Arrange with space between the pieces, placing the potatoes cut-side down. Roast for 15 minutes.
Add the broccoli florets to the pan. Push the chicken and potatoes apart so the pan isn't crowded and everything sits on the hot metal. Roast for 15 minutes more until the potatoes are tender and the chicken is browned. Done when opaque in the center, 165°F.
Transfer the chicken, potatoes, and broccoli to a plate. Spoon any juices from the pan over the top. Finish with the remaining lemon juice and the lemon zest.

Nutrition

Ingredients

Instructions

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