Name: Garlic-herb roasted chicken thighs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs, patted dry; 4 oz red potatoes, cut into 1-inch pieces; 4 oz asparagus, trimmed; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tbsp fresh thyme, chopped; 1/2 tsp fresh rosemary, chopped; 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice

Nutrition

Per serving

456 calories

Protein: 41g; 36% of calories
Carbs: 28g; 24% of calories
Fat: 21g; 40% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potatoes with one third of the olive oil, half the salt, and half the black pepper. Spread into a single layer and roast for 15 minutes.
While the potatoes roast, combine the garlic, thyme, rosemary, another third of the olive oil, and the remaining salt and pepper in a small bowl to form a paste. Rub the paste all over the chicken thighs.
When the potatoes have roasted for 15 minutes, move them to one side of the pan. Place the chicken on the other side and roast for 10 minutes.
Toss the asparagus with the remaining oil and a tiny pinch of salt if desired, then add it to the pan. Roast for 10 minutes until a fork easily pierces the potatoes and the chicken is opaque in the center. Done when opaque in the center, 175°F.
Drizzle the lemon juice over the chicken and vegetables just before serving.

Nutrition

Ingredients

Instructions

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