Name: Lemon herb roasted chicken thighs
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 8 oz bone-in chicken thighs, skin removed, patted dry; 3.5 oz red potatoes, cut into 1-inch pieces; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 1/4 tsp lemon zest; 1 tsp dried oregano; 1/4 tsp salt; 1/2 tsp black pepper; 1 tbsp fresh parsley, chopped

Nutrition

Per serving

556 calories

Protein: 41g; 29% of calories
Carbs: 21g; 15% of calories
Fat: 35g; 56% of calories

Instructions

Prep 15 min · Cook 40 min

Preheat the oven to 425°F. In a large bowl, whisk together the olive oil, lemon juice, lemon zest, dried oregano, salt, and black pepper.
Add the chicken and potatoes to the bowl and toss thoroughly to coat. Add the minced garlic and toss once more.
Arrange the chicken and potatoes on a half-sheet pan in a single layer, ensuring the garlic is tucked under the chicken or mixed with the potatoes to prevent burning. Roast for 20 minutes, flip the potatoes, and roast for 15 to 20 minutes more. Done when opaque in the center and potatoes are tender, 175°F.
Let the chicken rest on the pan for 5 minutes to keep the meat juicy. Transfer everything to a plate and sprinkle with fresh parsley.

Nutrition

Ingredients

Instructions

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