Name: Lemon herb roasted chicken with potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken thighs, patted dry; 5 oz Yukon Gold potatoes, cut into 1-inch pieces; 1 tsp olive oil; 2 tsp lemon juice; 1/2 tsp lemon zest; 2 cloves garlic, minced; 1 tsp dried oregano; 1/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

465 calories

Protein: 43g; 36% of calories
Carbs: 25g; 21% of calories
Fat: 22g; 42% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 425°F. In a large bowl, whisk together the olive oil, half the lemon juice, lemon zest, minced garlic, dried oregano, salt, and black pepper.
Add the chicken thighs and potatoes to the bowl. Toss thoroughly to coat. Spread the chicken and potatoes onto a sheet pan in a single layer with space between them. Roast for 15 minutes.
Flip the potatoes and chicken once. Roast for 15 to 20 minutes more until the potatoes are tender and can be easily pierced with a fork. Done when opaque in the center and 175°F.
Remove the pan from the oven. Let the meat rest for 3 minutes. Squeeze the remaining lemon juice over the chicken and potatoes and sprinkle with fresh parsley before serving.

Nutrition

Ingredients

Instructions

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