Description
One Pan Lemon Herb Roasted Chicken and Potatoes is a simple and delicious dinner option.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 pound baby potatoes, halved
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper. Add the chicken thighs and coat them well with the marinade.
- In another bowl, toss the halved baby potatoes with a drizzle of olive oil, salt, and pepper.
- In a large baking dish or sheet pan, place the marinated chicken thighs skin-side up. Surround them with the seasoned baby potatoes.
- Transfer the pan to the preheated oven and roast for 35-40 minutes, or until the chicken is cooked through and the skin is crispy, and the potatoes are tender.
- Once cooked, remove the pan from the oven and let it rest for a few minutes. Garnish with chopped fresh parsley and serve with lemon wedges on the side.
Notes
- Adjust seasoning to your taste.
- Use fresh herbs for better flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh and potatoes
- Calories: 450
- Sugar: 1g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg