Name: Lemon herb roasted chicken thighs
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 7 oz bone-in skinless chicken thighs, patted dry; 3 oz Yukon Gold potatoes, cut into 1-inch wedges; 1 tsp extra virgin olive oil; 3/4 tsp fresh rosemary, finely chopped; 1 clove garlic, minced; 1/2 tsp salt; 1/2 tsp black pepper; 3/4 tsp lemon zest; 1 tbsp lemon juice; 5 oz asparagus, trimmed

Nutrition

Per serving

526 calories

Protein: 38g; 29% of calories
Carbs: 24g; 18% of calories
Fat: 32g; 53% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 425°F. In a small bowl, whisk together the olive oil, chopped rosemary, minced garlic, lemon zest, salt, and black pepper.
Place the chicken thighs and potato wedges on a half-sheet pan. Drizzle with two thirds of the oil mixture and toss to coat thoroughly. Arrange in a single layer and roast for 20 minutes.
In a bowl, toss the asparagus with the remaining oil mixture. Arrange the asparagus around the chicken and potatoes. Roast for 10 to 12 minutes until the asparagus is tender and the tips are lightly browned. Done when opaque in the center and potatoes are tender, 175°F.
Remove the pan from the oven. Immediately drizzle the fresh lemon juice over the chicken, potatoes, and asparagus while they are hot.

Nutrition

Ingredients

Instructions

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