Name: Lemon herb roasted chicken
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken thighs, patted dry; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 1 1/4 tsp extra virgin olive oil; 1 clove garlic, minced; 1 1/4 tsp fresh thyme, leaves stripped; 2 tsp lemon juice; 3/4 tsp lemon zest; 1/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped; 1 oz lemon, cut into wedges

Nutrition

Per serving

445 calories

Protein: 36g; 32% of calories
Carbs: 33g; 29% of calories
Fat: 20g; 40% of calories

Instructions

Prep 10 min · Cook 35 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potatoes with half the olive oil, half the salt, and half the pepper. Spread them out with space around each piece.
Roast the potatoes for 10 minutes. Meanwhile, rub the chicken thighs with the remaining oil, salt, pepper, and the thyme.
Move the potatoes to one side of the pan and place the chicken on the other side. Roast for 15 minutes, flipping the potatoes once halfway through.
Scatter the minced garlic over the chicken and potatoes. Continue roasting for 5 to 7 minutes more until the potatoes are tender and the chicken is cooked through. Done when opaque in the center, 175°F.
Remove the pan from the oven and let the chicken rest for 3 minutes. Drizzle with lemon juice and sprinkle with lemon zest and fresh parsley. Serve with lemon wedges on the side.

Nutrition

Ingredients

Instructions

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