Name: Lemon herb chicken with potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 8 oz bone-in skin-on chicken thigh, patted dry and excess fat trimmed; 3.5 oz Yukon Gold potatoes, cut into 1-inch pieces; 1 tsp extra virgin olive oil; 3/4 tsp fresh rosemary, finely chopped; 1 tsp salt; 1/2 tsp black pepper; 3/4 tsp lemon zest; 1 tbsp lemon juice; 2 cloves garlic, minced

Nutrition

Per serving

555 calories

Protein: 41g; 29% of calories
Carbs: 20g; 14% of calories
Fat: 35g; 56% of calories

Ingredients

9 items

8 oz bone-in skin-on chicken thigh, patted dry and excess fat trimmed
3½ oz Yukon Gold potatoes, cut into 1-inch pieces
1 tsp extra virgin olive oil
¾ tsp fresh rosemary, finely chopped
1 tsp salt
½ tsp black pepper
¾ tsp lemon zest
1 tbsp lemon juice
2 cloves garlic, minced

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 425°F. In a small bowl, whisk together the olive oil, rosemary, half the salt, the pepper, and the lemon zest.
Place the chicken thigh and potatoes on a half-sheet pan. Pour the herb oil over them and toss until coated. Arrange the chicken skin-side up and the potatoes cut-side down in a single layer with space between them.
Roast for 25 minutes. Scatter the minced garlic over the potatoes and chicken, then roast for 10 to 15 minutes more until the chicken skin is crisp and potatoes are tender. Done when the skin is deeply browned and potatoes are easily pierced with a knife, 175°F.
Drizzle the lemon juice over the chicken and potatoes while they are hot. Sprinkle with the remaining salt and let the meat rest on the pan for 5 minutes before serving.

Nutrition

Ingredients

Instructions

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