ONE PAN ROASTED LEMON CHICKEN AND POTATOES

One Dish Roasted Lemon Chicken and Potatoes - Olivia Adriance

5 from 23 votes

ONE PAN ROASTED LEMON CHICKEN AND POTATOES

Is there anything better than crispy chicken and roasted lemon potatoes? I think not. But the absolute best part is that this all comes together in one dish, meaning cleanup is minimal!

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course

Cuisine: American

Keyword: Baked chicken thighs, Chicken and potatoes, Chicken thighs, Crispy potatoes, One pan, Saucy chicken

Servings:

Author: Olivia Adriance

Ingredients

4 chicken thighs, bone-in, skin-on
2 pounds baby potatoes, halved
4-5 lemons
¼ cup olive oil
2 tablespoons fresh rosemary, chopped
3 cloves garlic, minced
1 teaspoon smoked paprika
½ teaspoon dried oregano
2 teaspoons salt
1 teaspoon pepper
Arugula, for serving

Instructions

Preheat the oven to 400°F.
In a small jar, whisk together the olive oil, zest of 1 lemon, 1/4 cup of lemon juice (about 2 lemons), rosemary, garlic, smoked paprika, salt, and pepper.
Add the chicken, skin-side-up, to a 9x13 baking dish and scatter the halved potatoes around the chicken.
Pour the olive oil and lemon mixture over the top of everything and rub it into the chicken and potatoes, ensuring that it is evenly incorporated.
Wedge 4 lemon halves into the dish.
Bake for 60 min. Once the chicken is fully cooked through, broil for 3-5 minutes until the chicken skin is deep golden brown.
Serve the chicken, potatoes, a wedge of lemon, and plenty of drippings from the pan over a bed of arugula.
ENJOY!

Notes

You can make this recipe using boneless, skinless chicken thighs, chicken breasts, or chicken tenders. However, the cooking time will vary based on the cut of meat you select. Chicken breasts typically take twenty to thirty minutes in the oven, depending on their thickness. To ensure the chicken is fully cooked through, use a meat thermometer and test to make sure it’s at 165°F for doneness.

Nutrition