Name: Juicy lemon herb chicken thighs
Prep time: 15 min
Cook time: 35 min
Total time: 50 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; 3/4 tsp lemon zest; 1 tbsp lemon juice; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

485 calories

Protein: 45g; 37% of calories
Carbs: 27g; 22% of calories
Fat: 23g; 41% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 425°F. In a medium bowl, whisk together the olive oil, minced garlic, chopped rosemary, lemon zest, salt, and black pepper. Add the potatoes and toss well to coat.
Transfer the potatoes to a small rimmed baking sheet, spreading them in a single layer. Add the chicken thighs to the same bowl to coat them in the remaining herb mixture, then place them on the baking sheet beside the potatoes. Roast for 15 minutes, flip the potatoes, and roast for 15 to 20 minutes more. Done when opaque in the center and a knife slides easily into the potatoes, 175°F.
While the chicken rests for 5 minutes, spoon the lemon juice over the chicken and potatoes. Serve warm.

Nutrition

Ingredients

Instructions

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