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Amazing 1-Pan Lemon Herb Chicken and Potatoes

One-Pan Lemon Herb Chicken and Potatoes
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This One-Pan Lemon Herb Chicken and Potatoes recipe delivers a bright, flavorful, and simple dinner. You get tender chicken and perfectly roasted potatoes with minimal cleanup, making weeknight cooking a pleasure.

Ingredients

Scale
  • 2 lbs chicken thighs, bone-in, skin-on
  • 1.5 lbs small yellow potatoes, quartered
  • 1 large lemon, half juiced, half sliced
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the quartered potatoes, minced garlic, olive oil, lemon juice, oregano, thyme, salt, and pepper. Toss everything until the potatoes are evenly coated.
  3. Spread the seasoned potatoes in a single layer on a large rimmed baking sheet.
  4. Pat the chicken thighs dry with paper towels. Season the chicken generously on both sides with extra salt and pepper.
  5. Nestle the chicken thighs among the potatoes on the baking sheet. Place the lemon slices on top of the chicken and scattered among the potatoes.
  6. Bake for 35 to 45 minutes, or until the chicken skin is crispy and the internal temperature reaches 165°F (74°C) and the potatoes are tender.
  7. Remove from the oven and let rest for 5 minutes before serving.
  8. Garnish with fresh chopped parsley.

Notes

  • For extra crispiness, place the baking sheet in the oven while it preheats.
  • If you prefer white meat, use bone-in, skin-on chicken breasts, but check for doneness sooner (around 30 minutes).
  • Ensure the potatoes are in a single layer so they roast instead of steam.

Nutrition

Find it online: https://savorandpin.com/one-pan-lemon-herb-chicken-potatoes/