Lemon Herb Roasted Chicken and Potatoes
Lemon Herb Roasted Chicken and Potatoes
Ingredients
For the Chicken and Potatoes
- 2 pounds chicken thighs, bone-in, skin-on, cut into 4 pieces
- 1 1/2 pounds Yukon Gold potatoes, cut into 1-inch chunks
- 1 red onion, cut into 1/2-inch wedges
For the Herb Marinade
- 1/4 cup olive oil
- 1 lemon, zested and juiced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 4 garlic, cloves, minced
- 1 teaspoon dried oregano
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, whisk together the olive oil, lemon zest, lemon juice, chopped fresh rosemary, chopped fresh thyme, minced garlic, dried oregano, salt, black pepper, and red pepper flakes (if using). This creates your aromatic herb marinade.
⏱️ 5 min
- 3
Add the chicken pieces, potato chunks, and red onion wedges to the bowl with the marinade. Toss everything together thoroughly until the chicken and vegetables are evenly coated.
⏱️ 5 min
- 4
Arrange the marinated chicken and vegetables in a single layer on the prepared baking sheet. Ensure not to overcrowd the pan, as this allows everything to roast evenly and get deliciously crispy.
⏱️ 2 min
- 5
Roast in the preheated oven for 30 minutes.
⏱️ 30 min•🌡️ 400
- 6
Carefully flip the chicken and potatoes. Continue roasting for another 20 to 25 minutes, or until the chicken is cooked through (an internal temperature of 165°F is reached) and the potatoes are tender and beautifully golden brown.
⏱️ 25 min•🌡️ 400
- 7
Remove the baking sheet from the oven. Let the chicken rest for 5 minutes before serving. Garnish generously with fresh chopped parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Roasted Chicken and Potatoes
Ingredients
For the Chicken and Potatoes
- 2 pounds chicken thighs, bone-in, skin-on, cut into 4 pieces
- 1 1/2 pounds Yukon Gold potatoes, cut into 1-inch chunks
- 1 red onion, cut into 1/2-inch wedges
For the Herb Marinade
- 1/4 cup olive oil
- 1 lemon, zested and juiced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 4 garlic, cloves, minced
- 1 teaspoon dried oregano
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, whisk together the olive oil, lemon zest, lemon juice, chopped fresh rosemary, chopped fresh thyme, minced garlic, dried oregano, salt, black pepper, and red pepper flakes (if using). This creates your aromatic herb marinade.
⏱️ 5 min - 3
Add the chicken pieces, potato chunks, and red onion wedges to the bowl with the marinade. Toss everything together thoroughly until the chicken and vegetables are evenly coated.
⏱️ 5 min - 4
Arrange the marinated chicken and vegetables in a single layer on the prepared baking sheet. Ensure not to overcrowd the pan, as this allows everything to roast evenly and get deliciously crispy.
⏱️ 2 min - 5
Roast in the preheated oven for 30 minutes.
⏱️ 30 min•🌡️ 400 - 6
Carefully flip the chicken and potatoes. Continue roasting for another 20 to 25 minutes, or until the chicken is cooked through (an internal temperature of 165°F is reached) and the potatoes are tender and beautifully golden brown.
⏱️ 25 min•🌡️ 400 - 7
Remove the baking sheet from the oven. Let the chicken rest for 5 minutes before serving. Garnish generously with fresh chopped parsley.
⏱️ 5 min