Lemon Herb Roast Chicken Thighs

Name: Lemon Herb Roast Chicken Thighs
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 8 bone-in skin-on chicken thighs; 1 1/2 lb, cut into 1-inch chunks yukon gold potatoes; 2 (1 juiced, 1 sliced) lemons; 6 cloves, smashed garlic; 1 tbsp, leaves fresh oregano; 1 tbsp, leaves fresh thyme; 1/4 cup extra-virgin olive oil; 1 1/2 tsp fine sea salt; 1 tsp freshly cracked black pepper

Bone-in chicken thighs roasted over potatoes with garlic, oregano, and a flood of lemon juice — the kind of weeknight roast that doesn't need a side.

gluten-free
dairy-free
nut-free
egg-free
high-protein
contains-meat

Ingredients

bone-in skin-on chicken thighs8
yukon gold potatoes1 1/2 lb, cut into 1-inch chunks
lemons2 (1 juiced, 1 sliced)
garlic6 cloves, smashed
fresh oregano1 tbsp, leaves
fresh thyme1 tbsp, leaves
extra-virgin olive oil1/4 cup
fine sea salt1 1/2 tsp
freshly cracked black pepper1 tsp

Steps

Heat oven and whisk marinade.
Heat oven to 425F (220C). Whisk olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper in a large bowl.
Toss potatoes in marinade and spread.
Toss potatoes in half the marinade. Spread in a large roasting pan.
Coat chicken and arrange with lemon.
Add the chicken thighs to the remaining marinade and turn to coat. Nestle on top of the potatoes, skin side up. Tuck lemon slices around them.
Roast chicken until skin is bronzed.
Roast until the skin is deeply bronzed and a thermometer in the thigh reads 175F (80C), 35-40 minutes.
Rest 5 minutes. Spoon pan juices over each plate.

Nutrition

Nutrition, per serving. 460 calories. Protein 38.5 grams, 33 percent. Carbs 18 grams, 16 percent. Fat 26.5 grams, 51 percent. Fiber 2.5 grams, sugar 2 grams, saturated fat 6 grams, sodium 720 milligrams. Estimated from ingredients.