Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken thighs, patted dry and pounded to 3/4-inch thickness; 4 oz red potatoes, cut into 3/4-inch pieces; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 3/4 tsp lemon zest; 1 tbsp lemon juice; 3/4 tsp fresh rosemary, finely chopped; 2 1/4 tsp fresh thyme, finely chopped; 3/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

472 calories

Protein: 45g; 38% of calories
Carbs: 23g; 19% of calories
Fat: 23g; 43% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 425°F. While the oven heats, combine the olive oil, rosemary, thyme, salt, and pepper in a small bowl.
On a half-sheet pan, toss the potatoes with half of the herb oil. Spread into a single layer and roast for 12 minutes.
Meanwhile, rub the remaining herb oil, the garlic, and the lemon zest onto the chicken thighs.
When the potatoes are done with their first roast, move them to one side and place the chicken on the pan in a single layer. Roast for 18 to 20 minutes more until the potatoes are golden and the chicken is browned. Done when opaque in the center, 165°F.
Drizzle the lemon juice over the chicken and potatoes while hot. Garnish with fresh parsley and serve.

Nutrition

Ingredients

Instructions

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