Lemon-Herb Roast Chicken Thighs

Name: Lemon-Herb Roast Chicken Thighs
Total time: 45 min
Yield: 4 servings
Ingredients: 8 (about 2 lbs) chicken thighs; 1.5 lbs, cut into 1-inch chunks potatoes; 2, zested and halved lemon; 3 sprigs fresh rosemary; 3 sprigs fresh thyme; 6, minced garlic cloves; 3 tbsp olive oil; to taste salt; to taste black pepper

Juicy roasted chicken thighs with crispy potatoes, bright lemon, and fragrant herbs—a simple one-pan dinner.

Time: 45 min
Per serving: 35g protein

Generated food photo of Lemon-Herb Roast Chicken Thighs

Ingredients

chicken thighs
8 (about 2 lbs)
potatoes
1.5 lbs, cut into 1-inch chunks
lemon
2, zested and halved
fresh rosemary
3 sprigs
fresh thyme
3 sprigs
garlic cloves
6, minced
olive oil
3 tbsp
salt
to taste
black pepper
to taste

Equipment

·large roasting pan
·mixing bowl
·knife
·cutting board

Steps

Preheat oven to 425°F (220°C).

Pat chicken thighs dry and place in a large roasting pan with potatoes.

In a bowl, combine olive oil, lemon zest, minced garlic, rosemary, thyme, salt, and pepper.

Rub the herb mixture over chicken thighs and toss potatoes to coat.

Squeeze lemon halves over everything and nestle them among the chicken and potatoes.

Roast for 35–40 minutes until chicken is golden and reaches 165°F, stirring potatoes halfway through.

Rest for 5 minutes, then serve hot.

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