Roasted Chicken Thighs with Rosemary Potatoes
Italian · 55 min · Chicken · gluten-free, dairy-free, high-protein
618 cal
38g protein
40g carbs
34g fat
per serving · estimated
Ingredients
- 8 bone-in chicken thighs
- 2 lb yukon gold potatoes
- 3 sprigs fresh rosemary
- 6 garlic cloves
- 1 lemon
- 1/4 cup olive oil
- to taste salt
Method
- Heat oven to 425F and cut potatoes into 1-inch chunks.
- Toss potatoes and smashed garlic with olive oil, chopped rosemary, and salt in a roasting pan.
- Season chicken thighs and set them skin-side up over the potatoes.
- Roast 40 minutes until chicken reaches 175F and skin is crisp.
- Squeeze lemon over everything before serving.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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