Name: Lemon herb chicken with potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 8 oz bone-in chicken thighs, patted dry; 3.5 oz red potatoes, cut into 1-inch pieces; 1 tsp olive oil; 2 cloves garlic, minced; 1 tsp dried basil; 1/4 tsp dried parsley; 1 tsp salt; 1/2 tsp black pepper; 1/2 lemon, zested then cut into wedges

Nutrition

Per serving

564 calories

Protein: 42g; 29% of calories
Carbs: 23g; 16% of calories
Fat: 35g; 55% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 40 min

Preheat your oven to 425°F with a rack in the center. In a small bowl, mix the lemon zest, dried basil, dried parsley, salt, and black pepper.
Place the chicken thighs and potatoes on a half-sheet pan. Rub the minced garlic directly onto the chicken meat under the skin. Sprinkle half the herb seasoning over the chicken, rubbing it into the meat and skin. Toss the potatoes with the oil and the remaining herb seasoning.
Arrange the chicken skin-side up and spread the potatoes in a single layer. Roast for 20 minutes, then carefully stir the potatoes to ensure even browning. Roast for 15 to 20 minutes more. Done when deep golden skin and meat opaque at the bone, 175°F.
Remove the pan from the oven and let the chicken rest for 5 minutes. Pour off any excess fat from the pan. Squeeze the lemon wedges over the chicken and potatoes, and serve on a plate with the remaining wedges.

Nutrition

Ingredients

Instructions

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