Name: Lemon herb chicken and potatoes
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; 4 oz asparagus, trimmed; 1 tsp olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 2 cloves garlic, minced; 1 tsp dried oregano; 3/4 tsp salt; 1/2 tsp black pepper; 1 tbsp fresh parsley, chopped

Nutrition

Per serving

458 calories

Protein: 41g; 36% of calories
Carbs: 29g; 25% of calories
Fat: 21g; 40% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. In a large bowl, toss the chicken thighs and potatoes with the lemon zest, minced garlic, oregano, half the salt, half the pepper, and most of the olive oil. Spread the chicken and potatoes onto a half-sheet pan in a single layer. Roast for 15 minutes.
While the chicken roasts, toss the asparagus with the remaining oil, salt, and pepper in the same bowl. When the timer goes off, flip the chicken thighs and stir the potatoes. Push them to one side and add the asparagus to the pan. Roast for 12 minutes more. Done when the chicken is opaque in the center and the potatoes are tender, 165°F.
Remove the pan from the oven. Drizzle the lemon juice over the chicken, potatoes, and asparagus while the pan is hot. Let the chicken rest for 3 minutes, then sprinkle with fresh parsley before serving.

Nutrition

Ingredients

Instructions

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