Name: Lemon herb roasted chicken thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken thighs, patted dry; 5 oz red potatoes, cut into 1-inch pieces; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 3/4 tsp lemon zest; 2 tsp fresh thyme, chopped; 1/4 tsp fresh rosemary, finely chopped; 1/2 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp lemon juice

Nutrition

Per serving

482 calories

Protein: 46g; 37% of calories
Carbs: 27g; 22% of calories
Fat: 23g; 41% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. While the oven heats, combine the olive oil, minced garlic, lemon zest, thyme, rosemary, half the salt, and half the pepper in a small bowl.
Place the chicken thighs and potatoes on a half-sheet pan. Pour the herb oil over them and toss to coat everything evenly. Spread them out so nothing is crowded, ensuring the potatoes are in a single layer. Sprinkle the remaining salt and pepper over the potatoes. Roast for 25 to 30 minutes until the chicken is cooked through and the potatoes are tender. Done when opaque in the center, 165°F.
Remove the pan from the oven. Drizzle the lemon juice over the hot chicken and potatoes, tossing the potatoes slightly to coat in the pan juices. Let the chicken rest for 5 minutes before serving.

Nutrition

Ingredients

Instructions

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