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 Yukon Gold potatoes, cut into 1-inch pieces; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 2 1/2 tsp fresh thyme, finely chopped; 3/4 tsp lemon zest; 3/4 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice; 1 tbsp fresh parsley, chopped

Nutrition

Per serving

467 calories

Protein: 43g; 36% of calories
Carbs: 26g; 22% of calories
Fat: 22g; 42% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. In a large bowl, whisk together the olive oil, minced garlic, rosemary, thyme, lemon zest, half the salt, and the black pepper.
Add the chicken thighs and potato pieces to the bowl. Toss thoroughly to coat every piece in the herb oil. Arrange the chicken and potatoes in a single layer on a half-sheet pan.
Roast for 25 to 30 minutes until the potatoes are tender when pierced with a fork and the chicken is browned and cooked through. Done when opaque in the center, 165°F.
Remove the pan from the oven. Drizzle the lemon juice over the hot chicken and potatoes, and sprinkle with the remaining salt and fresh parsley.

Nutrition

Ingredients

Instructions

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