Lemon Herb Roasted Chicken and Potatoes

Name: Lemon Herb Roasted Chicken and Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Ingredients: 4 pieces Bone-in, skin-on chicken thighs; 1.5 lbs Yukon gold potatoes; 3 tablespoons Olive oil; 1 medium Lemon; 4 cloves Garlic; 2 tablespoons Fresh rosemary; 2 tablespoons Fresh thyme; 1 teaspoon Salt; 0.5 teaspoon Black pepper

A simple and flavorful one-pan meal featuring roasted chicken and potatoes with lemon and herbs. A complete lunch that's easy to prepare and clean up.

60m4 servings

SOY-free

520 cal|35g protein|30g carbs|30g fat|4g fiber

Ingredients

4 pieces Bone-in, skin-on chicken thighs
about 680 g Yukon gold potatoes
3 tablespoons Olive oil
1 medium Lemon
4 cloves Garlic
2 tablespoons Fresh rosemary
2 tablespoons Fresh thyme
1 teaspoon Salt
0.5 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Preheat oven to about 205°C (200°C).
2Wash and quarter the potatoes. Place them in a large bowl.
3In the same bowl, add olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and pepper. Toss to coat.
4Arrange the potatoes in a single layer on a baking sheet.
5Place the chicken thighs on top of the potatoes.
6Squeeze the juice of half a lemon over the chicken and potatoes. Slice the remaining half into wedges and place among the chicken and potatoes.
7Roast for 45 minutes, or until the chicken is cooked through and the potatoes are tender.

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