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 chicken thighs, skin removed, patted dry; 3.5 oz red potatoes, cut into 1-inch pieces; 1 tsp extra virgin olive oil; 2 cloves garlic, smashed; 3/4 tsp fresh rosemary, finely chopped; 3/4 tsp lemon zest; 1/2 tsp salt; 1/4 tsp black pepper; 1 1/2 tsp lemon juice; 1 tbsp fresh parsley, chopped

Nutrition

Per serving

555 calories

Protein: 42g; 30% of calories
Carbs: 20g; 14% of calories
Fat: 35g; 56% of calories

Instructions

Prep 15 min · Cook 45 min

Preheat the oven to 425°F. On one side of a half-sheet pan, toss the potato pieces with the olive oil, half the salt, and half the black pepper.
Rub the chicken thighs with the rosemary, lemon zest, remaining salt, and remaining pepper. Place the chicken on the other side of the sheet pan and nestle the smashed garlic cloves around them.
Roast for 35 to 45 minutes, flipping the potatoes once halfway through, until the potatoes are golden and the chicken is browned and cooked through. Remove the pan from the oven and let the chicken rest for 5 minutes. Done when meat is opaque near the bone and potatoes are easily pierced with a knife, 175°F.
Drizzle the lemon juice over the chicken and potatoes. Garnish with fresh parsley before serving.

Nutrition

Ingredients

Instructions

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