Lemon Herb Chicken and Potatoes
A simple, hearty meal featuring tender chicken thighs and crispy baby potatoes, infused with lemon and fragrant herbs, all cooked on one baking sheet.
Servings: 4 servings
Calories: 450kcal
Ingredients
Main Ingredients
- 1.5 pounds chicken thighs, bone-in and skin-on recommended Using bone-in, skin-on adds flavor and keeps the meat moist.
- 1.5 pounds baby potatoes, halved Baby potatoes roast quickly and become crispy.
- 3 tablespoons olive oil
- 3 tablespoons lemon juice, freshly squeezed Fresh juice provides a brighter flavor.
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon paprika
- Salt and pepper, to taste
- 1 lemon, sliced for roasting
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the chicken thighs and halved baby potatoes. Drizzle with olive oil and lemon juice. Add the minced garlic, oregano, thyme, paprika, salt, and pepper, then toss everything to coat evenly.
- Arrange the chicken and potatoes in a single layer on a baking sheet, placing lemon slices over the chicken and scattered among the potatoes for extra flavor.
Cooking
- Roast in the preheated oven for 35 to 40 minutes. Remember to turn the potatoes once halfway through for even cooking. The chicken is ready when it reaches an internal temperature of 165°F (75°C), and both the chicken and potatoes should be golden and beautifully crisp.
- Remove from the oven and let it rest for 5 minutes before serving to help the juices redistribute.
Notes
Don’t skip the resting time; it makes a big difference in texture. For added crispiness, broil the dish for an additional 2-3 minutes at the end. If you have leftover marinade, brush it onto the chicken and potatoes before roasting for extra flavor.