Lemon Herb Roasted Chicken and Potatoes
Lemon Herb Roasted Chicken and Potatoes
Ingredients
For the Lemon Herb Chicken and Potatoes
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 1/2 pounds baby Yukon Gold potatoes, scrubbed and quartered
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1/2 teaspoon dried oregano
- 1 lemon, zested and juiced
- 1/4 cup olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish
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, combine the cut chicken thighs and quartered potatoes. Ensure they are evenly distributed.
⏱️ 5 min
- 3
Add the chopped fresh rosemary, chopped fresh thyme, dried oregano, lemon zest, lemon juice, olive oil, sea salt, and freshly ground black pepper to the bowl with the chicken and potatoes. Toss everything together thoroughly until the chicken and potatoes are well coated with the seasoning.
⏱️ 5 min
- 4
Spread the seasoned chicken and potatoes in a single layer on the prepared baking sheet. Make sure not to overcrowd the pan, as this will steam the ingredients instead of roasting them. Use two baking sheets if necessary.
⏱️ 2 min
- 5
Roast in the preheated oven for 30-35 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the potatoes are tender and golden brown. For even cooking, you can stir or flip the chicken and potatoes halfway through the cooking time.
⏱️ 35 min•🌡️ 400
- 6
Once cooked, remove the baking sheet from the oven. Garnish with fresh chopped parsley before serving immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Roasted Chicken and Potatoes
Ingredients
For the Lemon Herb Chicken and Potatoes
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 1/2 pounds baby Yukon Gold potatoes, scrubbed and quartered
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1/2 teaspoon dried oregano
- 1 lemon, zested and juiced
- 1/4 cup olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish
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, combine the cut chicken thighs and quartered potatoes. Ensure they are evenly distributed.
⏱️ 5 min - 3
Add the chopped fresh rosemary, chopped fresh thyme, dried oregano, lemon zest, lemon juice, olive oil, sea salt, and freshly ground black pepper to the bowl with the chicken and potatoes. Toss everything together thoroughly until the chicken and potatoes are well coated with the seasoning.
⏱️ 5 min - 4
Spread the seasoned chicken and potatoes in a single layer on the prepared baking sheet. Make sure not to overcrowd the pan, as this will steam the ingredients instead of roasting them. Use two baking sheets if necessary.
⏱️ 2 min - 5
Roast in the preheated oven for 30-35 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the potatoes are tender and golden brown. For even cooking, you can stir or flip the chicken and potatoes halfway through the cooking time.
⏱️ 35 min•🌡️ 400 - 6
Once cooked, remove the baking sheet from the oven. Garnish with fresh chopped parsley before serving immediately.
⏱️ 3 min