Name: Herb chicken with roasted potatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs, patted dry; 4 oz red potatoes, cut into 1/2-inch pieces; 3.5 oz broccoli florets, cut into bite-size pieces; 1 tsp olive oil; 1/2 tsp garlic powder; 1 1/2 tsp italian seasoning; 1/4 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon wedge

Nutrition

Per serving

452 calories

Protein: 42g; 36% of calories
Carbs: 28g; 24% of calories
Fat: 21g; 40% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 425°F. Chop the potatoes and broccoli while the oven heats.
On a half-sheet pan, toss the chicken thighs and potatoes with most of the oil and all of the garlic powder, italian seasoning, salt, and pepper. Arrange in a single layer and roast for 12 minutes.
Toss the broccoli florets with the remaining oil. Flip the chicken and stir the potatoes, then add the broccoli to the pan. Roast for 10 to 12 minutes more until the potatoes are tender and the chicken is opaque in the center. Done when opaque in the center and 175°F.
Let the chicken rest for 5 minutes before slicing. Plate the chicken with the roasted potatoes and broccoli, then squeeze the lemon wedge over everything.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes