Santorini Lemon-Oregano Chicken

Name: Santorini Lemon-Oregano Chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 1 pound chicken thigh (boneless, skinless, trimmed); 0.75 pound baby yellow potatoes (halved); 1 zucchini (medium, sliced into 1/2-inch half-moons); 2 tablespoon olive oil; 1 lemon (juiced); 2 clove garlic (minced); 1 teaspoon dried oregano; 0.75 teaspoon salt; 0.25 teaspoon black pepper (ground)

Juicy chicken thighs roasted with tender baby potatoes and zucchini in a bright lemon-herb marinade.

Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: 2
Cuisine: Greek
Difficulty: Easy

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
Low-Sugar
Low-Saturated-Fat
Low-Sodium
Low-Calorie

Ingredients

1 pound chicken thigh (boneless, skinless, trimmed)
0.75 pound baby yellow potatoes (halved)
1 zucchini (medium, sliced into 1/2-inch half-moons)
2 tablespoon olive oil
1 lemon (juiced)
2 clove garlic (minced)
1 teaspoon dried oregano
0.75 teaspoon salt
0.25 teaspoon black pepper (ground)

Instructions

Preheat your oven to 400°F and line a large baking sheet with parchment paper.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, 1/2 teaspoon of the salt, and the black pepper.
Place the halved baby potatoes, zucchini slices, and chicken thighs on the prepared baking sheet. Pour the lemon-herb marinade over everything and toss to coat evenly, spreading the ingredients into a single layer with chicken smooth-side up. Sprinkle the remaining 1/4 teaspoon salt over the vegetables.
Roast for 35 minutes until the potatoes are fork-tender and the chicken registers an internal temperature of 165°F. Rest 5 minutes before serving.

Notes

Line the sheet pan with foil or parchment paper for fast and easy clean up.

Nutrition (per serving)

Calories: 460
Protein: 36.5 g
Carbohydrates: 32 g
Fat: 21 g
Fiber: 4.5 g
Sodium: 480 mg
Saturated Fat: 4.2 g
Sugar: 3.8 g
Cholesterol: 135 mg