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 red potatoes, cut into 1-inch wedges; 1 tsp olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 2 1/4 tsp fresh thyme, leaves stripped; 1/4 tsp fresh rosemary, finely chopped; 1/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp fresh parsley, chopped

Nutrition

Per serving

489 calories

Protein: 46g; 37% of calories
Carbs: 27g; 22% of calories
Fat: 23g; 42% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potato wedges with half the olive oil and a pinch of the salt. Spread them out in a single layer.
Roast the potatoes for 10 minutes while you prepare the chicken marinade. Done when starting to soften.
In a small bowl, whisk together the remaining olive oil, lemon juice, minced garlic, thyme, rosemary, pepper, and the remaining salt. Toss the chicken thighs in the mixture until well coated.
Remove the pan from the oven. Flip the potatoes and push them to one side. Add the chicken to the pan and roast for 20 to 25 minutes, flipping the potatoes once more halfway through. Done when potatoes are golden and crisp, chicken is opaque in the center, 165°F.
Let the chicken rest for 5 minutes. Transfer the chicken and potatoes to a plate and sprinkle with fresh parsley.

Nutrition

Ingredients

Instructions

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