One-Pan Lemon Herb Roasted Chicken Thighs
Oven-roasted chicken thighs with lemon slices, garlic, and rosemary on a single sheet pan.
Total
45 min
Prep
10 min
Cook
35 min
Serves
2
Servings
Recipe serves 2
Ingredients
- 4 pieces (about 1.5 lbs) bone-in, skin-on chicken thighs
- 1 lemon
- 4 garlic cloves
- 2 sprigs fresh rosemary
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 12 oz baby potatoes(optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the chicken thighs dry with paper towels.
- 2
In a bowl, toss the chicken (and potatoes, if using) with olive oil, salt, pepper, and minced garlic until evenly coated.
- 3
Arrange the chicken thighs skin-side up on a sheet pan. Tuck lemon slices and rosemary sprigs around and under the chicken.
- 4
Roast for 35 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crisp.
- 5
Rest for 5 minutes, then squeeze the roasted lemon slices over the chicken before serving.
Nutrition per serving
Calories
520
26% of a 2,000 kcal day
| Protein | 38 g |
| Carbohydrate | 22 g |
| Fat | 30 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 780 mg |
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