Roasted Lemon Chicken and Potatoes
Perfectly roasted lemon chicken with thyme and rosemary. The potatoes are roasted with dried herbs also. This is your go-to dinner during busy weeknights. Simple and quick to make and yet very flavorful.
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what to make during busy weeknights?
My husband and I both work regular jobs and at the same time I manage my online business. We have a hetic schedule but we still enjoy cooking. Although our kids are grown up now, we still love to make dinner and enjoy freshly cooked meals. This lemon chicken is our favorite weeknight dinner. I always make a big batch of lemon roasted chicken and have them twice or three times a week. I like to make some type of salad or any roasted veggies on the side. We also love to serve it with some steamed rice.
how to roast a moist and tender chicken
- Season your chicken well. Use different types of fresh or dried herbs. Rosemary and thyme goes well with chicken.
- Preheat your oven to high temperature (at least 400ºF)
- In this recipe I used bone in chicken thighs. Any meat attached to the bones renders so much flavor. I like to sear the meat first before roasting. Heat a cast iron skillet with oil and sear until browned.
- Do not cook the meat all the way through when searing, finish the cooking process in the oven.
- Cover the chicken with foil before placing in the oven. Bake for 5 minutes with foil. Remove the foil and finish baking until the internal temperature reaches 165ºF. If you do not have a thermometer, cut one piece of the chicken and make sure it’s cooked all the way through.
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recipe
Roasted Lemon Chicken and Potatoes
Equipment
- baking sheet pan
- knife
- cutting board
- Oven
Ingredients
- 1 pound chicken thighs, bone-in
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon lemon zest
- 6 tablespoon olive oil, divided
- a handful of chopped parsley for garnish
FOR THE ROASTED POTATOES
- 4 medium size yellow or Yukon gold potatoes, cut into 4 pieces about an inch-sized
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a large bowl, combine the chicken, thyme, rosemary, salt, pepper, lemon juice, and lemon zest, toss to coat well.
- Heat a skillet with 3 tablespoons of oil. Add the chicken, sear for 2 minutes on each side or until browned. Remove from the skillet and set aside.
- Preheat the oven to 400ºF. Line a baking sheet pan with parchment paper.
- In another bowl, combine potatoes, thyme, rosemary, salt, and pepper. Toss to coat well.
- Place the potatoes on one side of the prepared pan, and the chicken on the other side of the pan. Drizzle with the rest of the oil, cover with foil.
- Place the chicken and potatoes in the oven for 4-5 minutes. Remove the foil, bake until the potatoes are tender and the chicken is cooked all the way through. Garnish with chopped parsley
Notes
- Place some lemon slices on top five minutes before taking the chicken and the potatoes out of the oven.
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My name is Jen.
I’m a mom of 2 wonderful girls. I love to prepare and cook home-cooked meals. Cooking and planning your meals might sound like another chore added to your already long list of things to do. Believe me, I’ve been there. However, cooking more meals at home is worth all the effort. After years of cooking for my family and teaching culinary classes, I can honestly say that I have more control over the quality of the ingredients I use. That means I’m eating a lot healthier. Eating healthy doesn’t have to be boring or don’t have to eat the same thing repeatedly. There are ways we can do to naturally enhance the flavor of our food and enjoy home-cooked meals.