Name: Lemon herb roasted chicken thighs
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 serving
Ingredients: 8 oz bone-in skin-on chicken thighs, patted dry; 3.5 oz red potatoes, cut into 1-inch pieces; 1 tsp olive oil; 1/2 lemon, halved; 1/2 tsp garlic powder; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp fresh parsley, chopped

Nutrition

Per serving

559 calories

Protein: 42g; 29% of calories
Carbs: 22g; 16% of calories
Fat: 35g; 55% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 45 min

Preheat the oven to 425°F. Remove the skin from one chicken thigh and discard it, leaving the skin on the other thigh. In a small bowl, mix half the garlic powder, half the oregano, half the salt, and half the pepper.
Place the potatoes on one side of a half-sheet pan and toss with the olive oil and the remaining dry seasonings. Place the chicken on the other side, skin-side up, and rub the prepared spice mixture onto the meat and skin. Roast for 35 to 45 minutes, flipping the potatoes once halfway through. Done when meat is opaque and pulls away from the bone, 175°F.
When the chicken reaches its safe temperature, remove the pan from the oven. Squeeze the lemon halves over the chicken and potatoes while they are hot. Let rest for 5 minutes, then garnish with fresh parsley.

Nutrition

Ingredients

Instructions

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