Lemon Herb Roasted Chicken Pieces
Lemon Herb Roasted Chicken Pieces
Ingredients
For the Chicken and Potatoes
- 2 pounds bone-in, skin-on chicken pieces, such as thighs and drumsticks
- 1 1/2 pounds small potatoes, such as Yukon Gold or red, quartered
- 1 lemon, cut into 1/4-inch thick slices
- 1/4 cup olive oil
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 4 cloves garlic, minced
- 1 teaspoon paprika
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F. Line a large, rimmed baking sheet (approximately 13x18 inches) with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400°F - 2
Pat the chicken pieces thoroughly dry with paper towels. This step is crucial for crispy skin. In a large bowl, combine the chicken pieces, quartered potatoes, lemon slices, olive oil, chopped fresh rosemary, chopped fresh thyme, minced garlic, paprika, kosher salt, and black pepper. Toss everything together until the chicken and potatoes are evenly coated.
⏱️ 10 min - 3
Arrange the chicken pieces and potatoes in a single layer on the prepared baking sheet, ensuring not to overcrowd the pan. The chicken skin should be facing up, and the potatoes should be spread out for even roasting.
⏱️ 2 min - 4
Roast in the preheated oven for 40 to 45 minutes, or until the chicken skin is golden brown and crispy, and the internal temperature of the thickest part of the chicken reaches 165°F when measured with a meat thermometer. The potatoes should be tender and lightly browned.
⏱️ 45 min•🌡️ 400°F - 5
Once cooked, remove the baking sheet from the oven. Let the chicken and potatoes rest on the baking sheet for 5 minutes before serving. This allows the juices in the chicken to redistribute, keeping it moist.
⏱️ 5 min - 6
For meal prep, allow the chicken and potatoes to cool completely at room temperature before transferring them to airtight containers. They can be refrigerated for up to 4 days or frozen for up to 3 months. To reheat, warm in a microwave or oven until heated through.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Roasted Chicken Pieces
Ingredients
For the Chicken and Potatoes
- 2 pounds bone-in, skin-on chicken pieces, such as thighs and drumsticks
- 1 1/2 pounds small potatoes, such as Yukon Gold or red, quartered
- 1 lemon, cut into 1/4-inch thick slices
- 1/4 cup olive oil
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 4 cloves garlic, minced
- 1 teaspoon paprika
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F. Line a large, rimmed baking sheet (approximately 13x18 inches) with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400°F - 2
Pat the chicken pieces thoroughly dry with paper towels. This step is crucial for crispy skin. In a large bowl, combine the chicken pieces, quartered potatoes, lemon slices, olive oil, chopped fresh rosemary, chopped fresh thyme, minced garlic, paprika, kosher salt, and black pepper. Toss everything together until the chicken and potatoes are evenly coated.
⏱️ 10 min - 3
Arrange the chicken pieces and potatoes in a single layer on the prepared baking sheet, ensuring not to overcrowd the pan. The chicken skin should be facing up, and the potatoes should be spread out for even roasting.
⏱️ 2 min - 4
Roast in the preheated oven for 40 to 45 minutes, or until the chicken skin is golden brown and crispy, and the internal temperature of the thickest part of the chicken reaches 165°F when measured with a meat thermometer. The potatoes should be tender and lightly browned.
⏱️ 45 min•🌡️ 400°F - 5
Once cooked, remove the baking sheet from the oven. Let the chicken and potatoes rest on the baking sheet for 5 minutes before serving. This allows the juices in the chicken to redistribute, keeping it moist.
⏱️ 5 min - 6
For meal prep, allow the chicken and potatoes to cool completely at room temperature before transferring them to airtight containers. They can be refrigerated for up to 4 days or frozen for up to 3 months. To reheat, warm in a microwave or oven until heated through.
⏱️ 15 min