Name: Lemon herb chicken and potatoes
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; 3/4 tsp fresh rosemary, finely chopped; 3/4 tsp salt; 1/2 tsp black pepper; 2 tsp fresh parsley, chopped

Nutrition

Per serving

484 calories

Protein: 46g; 37% of calories
Carbs: 27g; 22% of calories
Fat: 23g; 41% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F for 10 minutes. Use this time to chop the potatoes, garlic, and herbs.
In a large bowl, toss the chicken, potatoes, oil, lemon juice, garlic, rosemary, salt, and pepper until everything is evenly coated.
Arrange the chicken and potatoes in a single layer on a half-sheet pan. Roast for 25 to 30 minutes, flipping the potatoes once halfway through, until the potatoes are tender and golden. Done when opaque in the center, 165°F.
Remove from the oven and garnish with the fresh parsley.

Nutrition

Ingredients

Instructions

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