Name: Lemon-herb baked chicken thighs
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 serving
Ingredients: 8 oz bone-in chicken thighs, skin removed and patted dry; 3.5 oz Yukon Gold potatoes, cut into 1-inch pieces; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 3/4 tsp lemon zest; 3/4 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp lemon juice; 1 tbsp fresh parsley, chopped

Nutrition

Per serving

556 calories

Protein: 41g; 29% of calories
Carbs: 21g; 15% of calories
Fat: 35g; 56% of calories

Instructions

Prep 15 min · Cook 45 min

Preheat the oven to 425°F. In a large bowl, toss the skinless chicken thighs and potato pieces with the olive oil, lemon zest, dried oregano, salt, and black pepper until evenly coated.
Arrange the chicken and potatoes in a single layer on a rimmed baking sheet, ensuring the chicken pieces are meat-side up. Roast for 35 to 45 minutes, flipping the potatoes once halfway through. When the potatoes are nearly tender, stir the minced garlic into the potatoes on the pan. Done when opaque in the center and a fork slides easily into the potatoes, 175°F.
Remove the pan from the oven and let the chicken rest for 5 minutes. Drizzle the lemon juice over the hot potatoes and toss them with the fresh parsley. Plate the roasted thighs alongside the potatoes.

Nutrition

Ingredients

Instructions

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