Description
Juicy roasted chicken thighs and crispy potatoes cooked in one pan with fresh lemon, garlic, and herbs for an easy family-friendly dinner.
Ingredients
- 2 pounds bone-in chicken thighs
- 2 pounds baby potatoes, halved
- 2 large lemons
- 10 garlic cloves, minced
- 4 tablespoons olive oil
- 2 tablespoons melted butter
- 1/2 cup chicken broth
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon red pepper flakes (optional)
Instructions
1. Preheat oven to 425°F (220°C) and grease a large sheet pan.
2. Toss potatoes with olive oil, half the garlic, seasonings, salt, and pepper.
3. Spread potatoes on the prepared pan.
4. Pat chicken dry and rub with olive oil, butter, garlic, herbs, and spices.
5. Arrange chicken among the potatoes.
6. Add lemon slices and squeeze fresh lemon juice over everything.
7. Pour chicken broth around the potatoes.
8. Roast for 35 to 40 minutes, stirring potatoes halfway through.
9. Broil for 2 to 3 minutes for extra crispy skin.
10. Rest for 5 minutes before serving.
11. Garnish with parsley, lemon zest, and red pepper flakes.
Notes
- Use bone-in chicken thighs for the juiciest results.
- Do not pour broth directly over chicken skin.
- Broil carefully during the final minutes.
- Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 15 Minutes
- Cook Time: 40 Minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 620
- Sugar: 3g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 48g
- Cholesterol: 145mg
Keywords: One Pan Lemon Garlic Chicken and Potatoes