Name: Lemon herb roasted chicken
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 1-inch pieces; 1 tsp extra virgin olive oil; 1 1/2 tbsp lemon juice; 3/4 tsp lemon zest; 2 cloves garlic, minced; 1 tsp dried oregano; 1/4 tsp salt; 1/4 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

484 calories

Protein: 46g; 37% of calories
Carbs: 28g; 22% of calories
Fat: 22g; 41% of calories

Instructions

Prep 10 min · Cook 35 min

Preheat the oven to 425°F. In a small bowl, whisk together the olive oil, half the lemon juice, the lemon zest, minced garlic, oregano, salt, and pepper.
Place the chicken thighs and potatoes on a half-sheet pan. Pour the garlic herb oil over them and toss to coat thoroughly, ensuring the garlic bits are tucked under the chicken or potatoes to prevent burning. Spread into a single layer and roast for 15 minutes.
Flip the chicken and potatoes. Roast for 15 to 20 minutes more until the potatoes are golden and tender, and the chicken is browned and cooked through. Done when browned and opaque in the center, 165°F.
Drizzle the remaining lemon juice over the hot pan and sprinkle with fresh parsley before plating.

Nutrition

Ingredients

Instructions

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