Description
A simple and flavorful baked lemon chicken and potatoes recipe featuring bone-in skin-on chicken thighs marinated with lemon zest, juice, fresh herbs, and garlic, roasted alongside tender Yukon gold potatoes for an easy and delicious one-pan meal.
Ingredients
Scale
Chicken and Marinade
- 6 large (7 oz each) bone-in skin-on chicken thighs
- 1/4 cup olive oil
- 1 Tbsp lemon zest
- 1/4 cup lemon juice
- 2 Tbsp minced garlic
- 1 Tbsp chopped fresh thyme
- 1 Tbsp chopped fresh rosemary or oregano
- 5 Tbsp chopped fresh parsley, divided
- Salt and freshly ground black pepper to taste
Potatoes
- 2 1/2 lbs Yukon gold potatoes, cut into 2/3-inch cubes
Instructions
- Preheat Oven: Move the oven rack up one level from the center. Preheat the oven to 400 degrees Fahrenheit and spray a rimmed 18 by 13-inch dark coated baking sheet with non-stick cooking spray to encourage browning.
- Prepare Herb Mixture: In a small mixing bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, chopped thyme, chopped rosemary or oregano, and 3 tablespoons of chopped fresh parsley.
- Coat Potatoes: Place the cubed Yukon gold potatoes in a large mixing bowl. Pour or spoon half of the herb mixture over the potatoes, then toss to evenly coat. Season with salt and freshly ground black pepper to taste, then toss again.
- Arrange Potatoes: Spread the coated potatoes evenly over the prepared baking sheet in a single layer.
- Coat Chicken: Place the chicken thighs in the now-empty large mixing bowl. Pour the remaining half of the herb mixture over the chicken and toss to coat evenly. Season both sides of the chicken thighs with salt and freshly ground black pepper.
- Arrange Chicken: Place the coated chicken thighs evenly over the layer of potatoes on the baking sheet.
- Bake: Bake in the preheated oven until the chicken is cooked through and the potatoes are tender, about 45 minutes. For more browned chicken skin, broil during the last few minutes.
- Adjust Cooking if Needed: If the chicken is done before the potatoes are tender, remove the chicken to a plate and continue baking the potatoes until soft.
- Finish and Serve: Remove the baking sheet from the oven and sprinkle the remaining 2 tablespoons of chopped fresh parsley over the dish. Serve immediately.
Notes
- Using a dark coated baking sheet helps encourage better browning of the chicken and potatoes.
- You can substitute rosemary with oregano based on your preference.
- For extra crisp skin, broil the chicken for 2-3 minutes at the end, watching carefully to prevent burning.
- Ensure potatoes are cut uniformly to achieve even cooking.
- This recipe pairs well with a simple green salad or steamed vegetables for a complete meal.
- Bone-in skin-on chicken thighs provide more flavor and moisture than boneless, skinless cuts.
