Go Back

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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.