Name: Lemon herb roasted chicken
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken thighs, patted dry; 4 oz red potatoes, cut into 1-inch pieces; 1 tsp olive oil; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 2 1/4 tsp fresh thyme, finely chopped; 3/4 tsp lemon zest; 1/2 tsp salt; 1/2 tsp black pepper; 1/2 lemon, cut into wedges

Nutrition

Per serving

466 calories

Protein: 44g; 37% of calories
Carbs: 26g; 21% of calories
Fat: 22g; 42% of calories

Instructions

Prep 10 min · Cook 45 min

Preheat the oven to 400°F. Zest the lemon, then cut it into wedges. In a large bowl, toss the potatoes with half the olive oil, half the garlic, and half the rosemary, thyme, salt, and pepper.
Spread the potatoes onto a half-sheet pan. Roast for 10 minutes. While they roast, toss the chicken in the same bowl with the remaining oil, garlic, herbs, salt, pepper, and the lemon zest.
Move the potatoes to one side and add the chicken to the pan. Roast for 20 to 25 minutes until the potatoes are tender and the chicken is browned. Done when opaque in the center, 165°F.
Remove the pan from the oven and let the chicken rest for 3 minutes. Serve the chicken and potatoes with the lemon wedges for squeezing over.

Nutrition

Ingredients

Instructions

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