Roasted Lemon Chicken and Potatoes
Perfectly moist and tender roasted chicken with herbs. Combined with crisp and flavorful 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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