Lemon Herb Roasted Chicken and Potatoes
Lemon Herb Roasted Chicken and Potatoes
Ingredients
For the Chicken and Potatoes
- 2 pounds bone-in, skin-on chicken thighs
- 1 1/2 pounds Yukon Gold potatoes, cut into 1-inch chunks
For the Lemon Herb Marinade
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 4 garlic, cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon dried oregano
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 lemon, thinly sliced, for roasting
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper or foil for easier cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, whisk together the olive oil, fresh lemon juice, minced garlic, chopped fresh rosemary, chopped fresh thyme, dried oregano, kosher salt, and black pepper to create the marinade.
⏱️ 5 min
- 3
Add the chicken thighs and potato chunks to the bowl with the marinade. Toss everything together until the chicken and potatoes are evenly coated. Ensure the marinade gets into all crevices.
⏱️ 5 min
- 4
Arrange the marinated chicken and potatoes in a single layer on the prepared baking sheet. Distribute them evenly to ensure even cooking and browning. Tuck the lemon slices among the chicken and potatoes.
⏱️ 5 min
- 5
Roast for 45-55 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the potatoes are tender and golden brown. Flip the chicken and potatoes halfway through cooking to ensure even browning.
⏱️ 55 min•🌡️ 400
- 6
Remove the baking sheet from the oven. Garnish with fresh chopped parsley before serving hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Roasted Chicken and Potatoes
Ingredients
For the Chicken and Potatoes
- 2 pounds bone-in, skin-on chicken thighs
- 1 1/2 pounds Yukon Gold potatoes, cut into 1-inch chunks
For the Lemon Herb Marinade
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 4 garlic, cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon dried oregano
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 lemon, thinly sliced, for roasting
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper or foil for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, whisk together the olive oil, fresh lemon juice, minced garlic, chopped fresh rosemary, chopped fresh thyme, dried oregano, kosher salt, and black pepper to create the marinade.
⏱️ 5 min - 3
Add the chicken thighs and potato chunks to the bowl with the marinade. Toss everything together until the chicken and potatoes are evenly coated. Ensure the marinade gets into all crevices.
⏱️ 5 min - 4
Arrange the marinated chicken and potatoes in a single layer on the prepared baking sheet. Distribute them evenly to ensure even cooking and browning. Tuck the lemon slices among the chicken and potatoes.
⏱️ 5 min - 5
Roast for 45-55 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the potatoes are tender and golden brown. Flip the chicken and potatoes halfway through cooking to ensure even browning.
⏱️ 55 min•🌡️ 400 - 6
Remove the baking sheet from the oven. Garnish with fresh chopped parsley before serving hot.
⏱️ 5 min