Say goodbye to a mountain of dirty dishes with this foolproof weeknight hero. Our One-Pan Lemon Herb Roasted Chicken and Potatoes is a balanced, flavorful meal that practically cooks itself. The citrusy zing of the lemon perfectly cuts through the savory chicken juices, creating a naturally delicious glaze for the potatoes.
Prep time: 10 mins | Cook time: 45 mins | Total time: 55 mins
Ingredients:
4 bone-in, skin-on chicken thighs
1 lb baby potatoes, halved
2 tablespoons olive oil
1 lemon, sliced
3 sprigs fresh rosemary
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and freshly ground black pepper
Instructions:
Preheat your oven to 400°F (200°C).
In a large bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, salt, pepper, and half of the dried oregano. Spread them onto a large baking sheet or cast-iron skillet.
Rub the chicken thighs with the remaining olive oil, garlic powder, the rest of the oregano, salt, and pepper.
Place the seasoned chicken thighs on top of the potatoes. Nestle the lemon slices and fresh rosemary sprigs between the chicken and potatoes.
Roast in the preheated oven for 40-45 minutes, or until the chicken skin is crispy and the internal temperature reaches 165°F (74°C), and the potatoes are fork-tender.
Let it rest for 5 minutes before serving to lock in the juices.