Name: Lemon herb roasted chicken thighs
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs, patted dry; 4 oz Yukon Gold potatoes, cut into 1-inch wedges; 5 oz broccoli florets; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tbsp fresh thyme, leaves stripped; 3/4 tsp lemon zest; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice

Nutrition

Per serving

468 calories

Protein: 43g; 36% of calories
Carbs: 32g; 26% of calories
Fat: 21g; 39% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 425°F with a half-sheet pan inside. In a small bowl, whisk together the olive oil, minced garlic, thyme, lemon zest, salt, and pepper to make a herb oil.
Carefully remove the hot pan and drizzle with one third of the herb oil. Place the potatoes cut-side down in a single layer on one side of the pan. Roast for 10 minutes.
Brush the chicken thighs with half of the remaining herb oil. Arrange them on the other side of the pan. Roast for 12 minutes.
Toss the broccoli florets with the last of the herb oil. Scatter them into any open spaces on the pan, keeping them in a single layer. Roast until the potatoes are browned and the chicken reaches its safe temperature, about 10 to 12 minutes more. Done when opaque in the center and browned, 175°F.
Remove the pan from the oven. Drizzle the lemon juice over the chicken and vegetables. Transfer everything to a plate.

Nutrition

Ingredients

Instructions

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