Name: Lemon herb roasted chicken thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 10 oz bone-in chicken thighs, skin removed and patted dry; 3 oz red potatoes, cut into 1-inch pieces; 5 oz asparagus, trimmed; 1 tsp olive oil; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 1 tbsp lemon juice; 1/2 tsp salt; 1/4 tsp black pepper

Nutrition

Per serving

691 calories

Protein: 53g; 30% of calories
Carbs: 25g; 14% of calories
Fat: 43g; 55% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. In a large bowl, whisk together the olive oil, minced garlic, rosemary, most of the lemon juice, salt, and black pepper. Transfer 1 teaspoon of this mixture to a small bowl and set it aside for the vegetables.
Add the chicken thighs and potatoes to the large bowl, tossing to coat. Arrange the chicken and potatoes on a half-sheet pan. Roast for 25 minutes. Meanwhile, toss the asparagus in the small bowl with the reserved oil mixture.
Add the asparagus to the pan with the chicken and potatoes. Roast until the chicken is cooked through and the potatoes are tender when pierced with a fork, about 12 to 15 minutes. Done when opaque in the center and 175°F.
Transfer the chicken, potatoes, and asparagus to a plate. Squeeze the remaining teaspoon of lemon juice over everything before serving.

Nutrition

Ingredients

Instructions

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