Name: Lemon herb chicken and potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz bone-in skin-on chicken thigh, trimmed of excess fat; 3.5 oz red potatoes, cut into 1-inch pieces; 1 tsp extra virgin olive oil; 3/4 tsp fresh rosemary, finely chopped; 2 cloves garlic, minced; 1/4 tsp salt; 1/2 tsp black pepper; 1/4 lemon, half sliced, half for juice

Nutrition

Per serving

505 calories

Protein: 37g; 29% of calories
Carbs: 22g; 17% of calories
Fat: 31g; 55% of calories

Ingredients

8 items

7 oz bone-in skin-on chicken thigh, trimmed of excess fat
3½ oz red potatoes, cut into 1-inch pieces
1 tsp extra virgin olive oil
¾ tsp fresh rosemary, finely chopped
2 cloves garlic, minced
¼ tsp salt
½ tsp black pepper
¼ lemon, half sliced, half for juice

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. In a small bowl, whisk the olive oil, rosemary, half the minced garlic, half the salt, and the black pepper. On a quarter-sheet pan, toss the potatoes with half of this oil mixture. Rub the remaining oil mixture onto the chicken, including under the skin. Arrange the chicken and potatoes in a single layer on the pan.
Place the lemon slices on top of the chicken and potatoes. Roast for 20 minutes, then remove the pan to flip the potatoes. Scatter the remaining garlic over the potatoes and continue to roast for 15 to 20 minutes until the potatoes are golden and the chicken is cooked through. Done when opaque in the center near the bone, 175°F.
Squeeze the juice from the remaining lemon half over the hot chicken and potatoes and sprinkle with the rest of the salt before serving.

Nutrition

Ingredients

Instructions

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