Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs, patted dry; 3.5 oz Yukon Gold potatoes, cut into 3/4-inch pieces; 5 oz medium asparagus, trimmed; 1 1/2 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 3/4 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice; 3/4 tsp lemon zest

Nutrition

Per serving

472 calories

Protein: 41g; 35% of calories
Carbs: 28g; 23% of calories
Fat: 23g; 42% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a large bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper. Add the chicken thighs and the cut potatoes to the bowl, tossing thoroughly to coat in the oil and herbs.
Spread the chicken and potatoes onto a half-sheet pan in a single layer. Roast for 25 minutes. While they roast, add the trimmed asparagus to the same mixing bowl and toss to coat in any oil and seasonings remaining in the bowl.
Remove the pan and add the asparagus. Return to the oven and roast for 10 minutes until the chicken is cooked through, the potatoes are tender when pierced with a fork, and the asparagus is bright green and tender. Done when opaque in the center, 165°F.

Nutrition

Ingredients

Instructions

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

More dinner recipes