Lemon Chicken & Potatoes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lindsay Funston
This simple, citrusy chicken dinner is a real winner.
Ingredients
1/4 c. plus 2 tbsp. extra-virgin olive oil
Juice of 1 lemon
3 cloves garlic, minced
1 tbsp. honey
2 tbsp. dried oregano
2 tbsp. dried rosemary
kosher salt
Freshly ground black pepper
6 bone-in skin-on chicken thighs
2 russet potatoes, diced
1 large red onion, cut into wedges
1 lemon, thinly sliced
Instructions
Preheat oven to 400 degrees F. In a large bowl, combine 1/4 cup olive oil, lemon juice, garlic, honey, dried oregano, and dried rosemary and season with salt and pepper.
Add chicken and toss until combined, then let marinate while you prep the vegetables.
On a large sheet pan, toss potatoes, red onion, and lemon slices with remaining olive oil and season with salt and pepper.
Nestle in chicken thighs among vegetables (spooning extra marinade on top if you have any leftover) and bake until vegetables are tender and chicken is golden and crispy, 50 to 55 minutes. (Cover with foil if chicken is getting too brown). Serve with pan juices.
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