Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz skinless bone-in chicken thighs, patted dry; 3.5 oz Yukon Gold potatoes, cut into 1-inch chunks; 5 oz medium asparagus spears, trimmed; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 3/4 tsp dried oregano; 1/4 tsp salt; 1/4 tsp black pepper; 1 tbsp lemon juice; 3/4 tsp lemon zest

Nutrition

Per serving

454 calories

Protein: 41g; 36% of calories
Carbs: 28g; 24% of calories
Fat: 21g; 40% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and black pepper.
Place the chicken thighs and potato chunks on a large rimmed baking sheet. Drizzle with three-quarters of the lemon-herb mixture and toss to coat. Arrange the chicken meat-side up. Roast for 20 minutes.
Move the chicken and potatoes to one side of the pan. Add the asparagus to the empty side and drizzle with the remaining lemon-herb mixture. Roast until the asparagus is tender and lightly browned at the tips, about 10 to 12 minutes. Done when opaque in the center and potatoes are tender, 175°F.

Nutrition

Ingredients

Instructions

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