Name: Lemon herb roasted chicken thighs
Prep time: 15 min
Cook time: 38 min
Total time: 53 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken thighs, patted dry; 3.5 oz yukon gold potatoes, cut into 3/4-inch pieces; 1 tsp olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 1/2 tsp salt; 1/8 tsp black pepper; 3.5 oz asparagus, trimmed; 1/4 tsp lemon zest

Nutrition

Per serving

481 calories

Protein: 46g; 38% of calories
Carbs: 25g; 20% of calories
Fat: 23g; 42% of calories

Instructions

Prep 15 min · Cook 38 min

Preheat the oven to 425°F. In a small bowl, whisk together two thirds of the olive oil, the lemon juice, minced garlic, rosemary, half the salt, and the black pepper.
On a half-sheet pan, toss the potatoes with the remaining olive oil and a pinch of the salt. Spread them in a single layer and roast for 10 minutes.
Place the chicken thighs on the pan with the potatoes. Pour the lemon herb mixture over the chicken and toss to coat, then arrange everything in a single layer with space between the pieces. Roast for 20 minutes, flipping the potatoes once halfway through.
Add the asparagus to the pan, toss with any remaining juices, and roast for 10 minutes more until the asparagus is bright green and tender. Done when opaque in the center, 165°F.
Remove the pan from the oven. Let the chicken rest for 3 minutes. Sprinkle everything with lemon zest and any remaining salt to taste before serving.

Nutrition

Ingredients

Instructions

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