Lemon Herb Roasted Chicken and Potatoes

why make this recipe

Lemon Herb Roasted Chicken and Potatoes is a delightful and comforting dish that is perfect for any meal. The combination of zesty lemon and aromatic herbs makes the chicken fresh and flavorful, while the roasted potatoes provide a satisfying side. This recipe is simple to prepare, making it great for weeknight dinners or special occasions. Plus, it’s a one-pan meal, meaning less cleanup for you!

how to make Lemon Herb Roasted Chicken and Potatoes

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1.5 lbs Yukon Gold potatoes (small, cut into 1-inch pieces)
• 3 tbsp olive oil
• 1 lemon (zested and juiced)
• 4 cloves garlic (minced)
• 1 tbsp fresh rosemary (chopped)
• 1 tbsp fresh thyme (chopped)
• 1.5 tsp Kosher salt
• 0.5 tsp black pepper
• 2 tbsp fresh parsley (chopped, optional)

Directions:

Prepare for Roasting

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the olive oil, lemon zest, lemon juice, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper.
3. Add the chicken thighs to the bowl and coat them well with the marinade. Let them sit for about 15 minutes to absorb the flavors.
4. In another bowl, toss the Yukon Gold potatoes with a little olive oil, salt, and pepper.

Roast

5. Place the marinated chicken thighs in a large baking dish or a sheet pan.
6. Arrange the seasoned potatoes around the chicken.
7. Roast in the preheated oven for 40-45 minutes, or until the chicken is cooked through and the potatoes are golden and tender.
8. Check that the internal temperature of the chicken reaches 165°F (75°C).

Serve

9. Remove from the oven and let it cool for a few minutes.
10. Garnish with fresh parsley if desired. Serve warm.

how to serve Lemon Herb Roasted Chicken and Potatoes

Lemon Herb Roasted Chicken and Potatoes is best served right after preparing. You can enjoy it with a fresh salad or steamed vegetables. This dish pairs well with a glass of white wine or lemonade for a refreshing touch.

how to store Lemon Herb Roasted Chicken and Potatoes

To store leftovers, let the chicken and potatoes cool completely. Place them in an airtight container and refrigerate for up to 3 days. For longer storage, you can freeze them in a freezer-safe container for up to 3 months. When ready to eat, reheat in the oven or microwave until warmed through.

tips to make Lemon Herb Roasted Chicken and Potatoes

• For extra flavor, marinate the chicken overnight in the fridge.
• You can add other vegetables like carrots or green beans for a more colorful dish.
• Make sure the potatoes are cut evenly for consistent cooking.

variation

If you want a different flavor profile, try adding Dijon mustard to the marinade or using different herbs like oregano and basil. You can also substitute chicken thighs with chicken breasts, although they may require less cooking time.

FAQs

Can I use bone-in chicken for this recipe?
Yes, you can use bone-in chicken, but adjust the cooking time as it may take longer to cook through.

What can I serve with Lemon Herb Roasted Chicken and Potatoes?
This dish goes well with a simple green salad, steamed vegetables, or even some crusty bread.

Can I use different types of potatoes?
Absolutely! You can use any type of potato you like, such as red potatoes or sweet potatoes. Just ensure they are cut into similar sizes for even cooking.

Lemon Herb Roasted Chicken and Potatoes

A delightful one-pan dish combining zesty lemon, aromatic herbs, and tender roasted chicken thighs with satisfying Yukon Gold potatoes.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Chicken Marinade

• 1.5 lbs boneless, skinless chicken thighs
• 3 tbsp olive oil
• 1 lemon (zested and juiced)
• 4 cloves garlic (minced)
• 1 tbsp fresh rosemary (chopped)
• 1 tbsp fresh thyme (chopped)
• 1.5 tsp Kosher salt
• 0.5 tsp black pepper

For the Potatoes

• 1.5 lbs Yukon Gold potatoes (small, cut into 1-inch pieces)
• 2 tbsp olive oil for tossing with potatoes
• 1 tsp Kosher salt for seasoning potatoes
• 0.5 tsp black pepper for seasoning potatoes
• 2 tbsp fresh parsley (chopped, optional) for garnish

Method

 

Preparation

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the olive oil, lemon zest, lemon juice, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper.
3. Add the chicken thighs to the bowl and coat them well with the marinade. Let them sit for about 15 minutes to absorb the flavors.
4. In another bowl, toss the Yukon Gold potatoes with a little olive oil, salt, and pepper.

Roasting

1. Place the marinated chicken thighs in a large baking dish or a sheet pan.
2. Arrange the seasoned potatoes around the chicken.
3. Roast in the preheated oven for 40-45 minutes, or until the chicken is cooked through and the potatoes are golden and tender.
4. Check that the internal temperature of the chicken reaches 165°F (75°C).

Serving

1. Remove from the oven and let it cool for a few minutes.
2. Garnish with fresh parsley if desired. Serve warm.

Notes

For extra flavor, marinate the chicken overnight in the fridge. You can add other vegetables like carrots or green beans for a more colorful dish. Make sure the potatoes are cut evenly for consistent cooking. To store leftovers, let the chicken and potatoes cool completely. Place them in an airtight container and refrigerate for up to 3 days. For longer storage, you can freeze them in a freezer-safe container for up to 3 months. When ready to eat, reheat in the oven or microwave until warmed through.