Lemon Herb Chicken & Potatoes Recipe
This Lemon Herb Chicken & Potatoes recipe features succulent bone-in, skin-on chicken thighs marinated in a fresh lemon and herb mixture, roasted alongside tender, crispy baby potatoes. Perfect for a flavorful and easy one-pan meal, this dish combines zesty lemon, aromatic garlic, and fragrant herbs for a delightful dinner that is both comforting and elegant.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
Chicken
- 4 bone-in, skin-on chicken thighs (or breasts)
- 3 tablespoons olive oil
- 2 lemons (zest and juice)
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
Potatoes
- 1 pound baby potatoes, halved
- Olive oil (for tossing)
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the right temperature for roasting the chicken and potatoes to perfection.
- Prepare the Marinade: In a large bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper. This mixture will infuse the chicken with bright, herbal flavors.
- Marinate Chicken: Add the chicken thighs to the marinade bowl and coat them thoroughly. Let them marinate for at least 10 minutes at room temperature, or up to 1 hour in the refrigerator to deepen the flavor.
- Season the Potatoes: In a separate bowl, toss the halved baby potatoes with a drizzle of olive oil, salt, and pepper, ensuring each piece is evenly coated for roasting.
- Arrange on Baking Sheet: Place the marinated chicken thighs skin side up on a large baking sheet. Arrange the seasoned potatoes in a single layer around the chicken to cook evenly.
- Bake: Roast in the preheated oven for 35-40 minutes, until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden brown and crispy. The potatoes should be tender inside and slightly crispy outside.
- Garnish and Serve: Remove the baking sheet from the oven, sprinkle chopped fresh parsley over the chicken and potatoes, and serve hot with your favorite side salad or vegetables.
Notes
- Marinate the chicken longer (up to 1 hour) for more intense flavor.
- Use bone-in chicken thighs for juicier meat; breasts can be used but may cook faster.
- Make sure to spread potatoes evenly for uniform roasting.
- Check internal chicken temperature with a meat thermometer to ensure food safety.
- Leftovers can be refrigerated and reheated within 2 days.
