Name: Oven-baked chicken thighs with herbs
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken thighs, patted dry; 5 oz Yukon Gold potatoes, cut into 3/4-inch pieces; 1 tsp extra virgin olive oil; 1/4 tsp garlic powder; 1 tsp Italian seasoning; 1/4 tsp salt; 1/2 tsp black pepper; 1/4 lemon, cut into a wedge

Nutrition

Per serving

476 calories

Protein: 45g; 37% of calories
Carbs: 26g; 21% of calories
Fat: 23g; 42% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 35 min

Preheat the oven to 425°F. On a rimmed sheet pan, toss the chicken thighs and potatoes with the olive oil, garlic powder, Italian seasoning, half the salt, and the pepper. Spread them out in a single layer, ensuring pieces are not touching so they brown rather than steam. Sprinkle the remaining salt over the chicken.
Roast on the middle rack for 25 to 30 minutes. The chicken is ready when the thickest part is opaque and the potatoes are golden at the edges and easily pierced with a fork. Done when opaque in the center, 175°F.
Transfer the chicken to a plate to rest. If the potatoes need more browning, leave them in the oven for 5 minutes more. Squeeze the lemon wedge over the chicken and potatoes just before serving.

Nutrition

Ingredients

Instructions

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