Name: Lemon herb roasted chicken thighs
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken thighs, patted dry; 4 oz Yukon Gold potatoes, cut into 1-inch pieces; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 3/4 tsp lemon zest; 2 tsp fresh thyme, chopped; 1/4 tsp fresh rosemary, chopped; 1/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp lemon juice; 1 1/2 tsp fresh parsley, chopped

Nutrition

Per serving

463 calories

Protein: 45g; 38% of calories
Carbs: 22g; 19% of calories
Fat: 23g; 43% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 425°F. While the oven heats, chop the potatoes, mince the garlic, and chop the fresh herbs.
In a small bowl, whisk together the olive oil, minced garlic, lemon zest, thyme, rosemary, salt, and pepper. Place the potatoes on a half-sheet pan and toss with half of the herb oil. Spread in a single layer and roast for 12 minutes.
Remove the pan from the oven and push the potatoes to one side. Place the chicken thighs on the other side of the pan and coat with the remaining herb oil. Roast for 18 to 20 minutes until the potatoes are golden and the chicken is cooked through. Done when opaque in the center, 165°F.
Remove the pan from the oven. Drizzle the lemon juice over the chicken and potatoes and sprinkle with fresh parsley before serving.

Nutrition

Ingredients

Instructions

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