Name: Lemon herb roasted chicken with potatoes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken thighs, pounded to 3/4-inch thickness; 6 oz yukon gold potatoes, cut into 1-inch pieces; 1 tsp olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1 tsp dried thyme; 1/2 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped; 1/2 tsp lemon zest

Nutrition

Per serving

438 calories

Protein: 37g; 33% of calories
Carbs: 32g; 29% of calories
Fat: 19g; 39% of calories

Instructions

Prep 10 min · Cook 35 min

Preheat the oven to 425°F. On a half-sheet pan, toss the chicken and potatoes with the olive oil, dried basil, thyme, salt, and pepper. Spread them into a single layer, ensuring the potatoes are at the edges for better browning.
Roast for 15 minutes. While they roast, stir the lemon juice and minced garlic together in a small bowl.
Remove the pan from the oven. Flip the chicken and potatoes. Pour the lemon and garlic mixture over everything, tossing once more to coat. Spread back into a single layer.
Roast for 10 to 15 minutes more. Check the thickest part of the chicken at 10 minutes to ensure it is opaque and tender. Done when opaque in the center, 175°F.
Remove the pan from the oven. Sprinkle with fresh parsley and lemon zest before serving.

Nutrition

Ingredients

Instructions

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