Description
This One Pan Lemon Herb Chicken and Potatoes recipe is a simple and flavorful dish that is perfect for a weeknight dinner. Juicy chicken thighs are seasoned with a zesty herb and lemon mixture, then roasted alongside tender baby potatoes until golden and delicious.
Ingredients
Scale
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 3 tbsp olive oil (divided)
- 3 cloves garlic, minced
- juice and zest of 1 lemon
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp paprika
- salt and pepper to taste
- 1 tbsp chopped fresh parsley (for garnish)
- lemon wedges (for serving, optional)
For the Potatoes:
- 1 1/2 lbs baby potatoes, halved
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and lightly grease a large baking dish or sheet pan.
- Prepare the lemon herb mixture: In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, lemon zest, garlic, oregano, thyme, paprika, salt, and pepper.
- Coat chicken and potatoes: Place the chicken and potatoes in a large bowl or on the baking pan. Drizzle with the lemon herb mixture and toss to coat.
- Roast: Arrange chicken skin-side up with potatoes around. Drizzle remaining olive oil over potatoes. Roast for 40–45 minutes until chicken is golden and reaches 165°F (74°C) and potatoes are tender.
- Broil: For extra crispiness, broil for 2–3 minutes, watching closely.
- Serve: Garnish with parsley and lemon wedges.
Notes
- You can add vegetables like carrots or green beans during the last 15 minutes of baking.
- Boneless chicken can be used, but reduce cooking time by 10–15 minutes.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 450
- Sugar: 1g
- Sodium: 390mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg
