Description
This Baked Lemon Chicken and Potatoes recipe features juicy, bone-in chicken thighs marinated in a zesty lemon and herb mixture, paired perfectly with roasted Yukon Gold potatoes. Oven-baked to golden perfection, it’s a simple yet flavorful one-pan meal that’s ideal for a satisfying family dinner.
Ingredients
Scale
Chicken and Marinade
- 4 pieces bone-in, skin-on chicken thighs (About 1.5 to 2 pounds total)
- 2 tablespoons olive oil (Extra virgin recommended)
- Juice and zest of 1 lemon
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary (or 1 teaspoon dried)
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- Salt, to taste
- Pepper, to taste
Potatoes
- 4 medium Yukon Gold potatoes
- Olive oil, for tossing
- Salt, to taste
- Pepper, to taste
Garnish
- 1 lemon, sliced (for garnish)
- Optional fresh parsley (for garnish)
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) to ensure it is hot and ready for roasting the chicken and potatoes evenly.
- Prepare Marinade: In a small bowl, whisk together olive oil, juice and zest of one lemon, minced garlic, rosemary, thyme, salt, and pepper to create a flavorful marinade.
- Marinate Chicken: Coat the chicken thighs thoroughly in the marinade and let them sit for at least 30 minutes to absorb the vibrant flavors.
- Prepare Potatoes: Wash and quarter the Yukon Gold potatoes, then toss them with olive oil, salt, and pepper to season them for roasting.
- Arrange on Baking Sheet: Line a baking sheet with parchment paper, then arrange the marinated chicken thighs and seasoned potatoes on it with spacing to allow even cooking.
- Add Lemon Slices: Place lemon slices around the chicken and potatoes to add brightness and enhance the aroma as they bake.
- Bake: Bake everything in the preheated oven for about 45-50 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are tender and golden.
- Rest and Garnish: Let the dish rest for 5 minutes after baking to allow juices to redistribute, then garnish with fresh parsley and serve warm.
Notes
- Marinating the chicken for longer (up to 2 hours) will deepen the lemon and herb flavors.
- Using bone-in, skin-on thighs ensures juicier chicken with crispier skin.
- You can substitute fresh herbs with dried, but adjust quantities accordingly.
- Make sure potatoes are cut evenly to ensure uniform cooking.
- If desired, use other varieties of potatoes like red or fingerlings, but cooking times may vary.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.
