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 skin-on chicken thighs, patted dry; 3 oz Yukon Gold potatoes, cut into 1-inch pieces; 5 oz broccoli florets; 1 tsp olive oil; 1 tbsp lemon juice; 1/4 tsp lemon zest; 1 tsp dried oregano; 2 cloves garlic, minced; 1/4 tsp salt; 1/2 tsp black pepper; 1 tbsp fresh parsley, chopped

Nutrition

Per serving

537 calories

Protein: 40g; 29% of calories
Carbs: 27g; 20% of calories
Fat: 32g; 51% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 425°F. In a large bowl, toss the chicken thighs and potato pieces with the olive oil, dried oregano, lemon zest, salt, and black pepper until well coated. Arrange the chicken skin-side up and the potatoes in a single layer on a half-sheet pan. Roast for 20 minutes.
Add the broccoli florets and minced garlic to the pan, tossing them quickly in the rendered chicken fat. Roast for 15 minutes more until the chicken skin is golden and crispy and the broccoli is tender and slightly charred. Done when opaque in the center, 175°F.
Let the chicken rest for 5 minutes. Squeeze the lemon juice over the chicken and vegetables and scatter the fresh parsley on top before serving.

Nutrition

Ingredients

Instructions

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