Description
Experience the zesty goodness of lemon herb roast chicken thighs paired with tender baby potatoes, a delightful one-pan meal that’s easy to prepare and sure to impress!
Ingredients
Scale
- 4–6 bone-in chicken thighs (skin-on)
- 2 tbsp olive oil
- 2 lemons (juice and zest)
- 4 garlic cloves (minced)
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1.5 lbs baby potatoes (halved)
- 2 tbsp fresh rosemary (chopped)
- 2 tbsp fresh thyme (chopped)
Instructions
- Preheat Your Oven: Preheat your oven to 400°F (200°C). Lightly spray a baking dish with nonstick cooking spray.
- Prepare the Chicken: Pat chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
- Mix the Marinade: In a bowl, whisk together lemon juice, lemon zest, minced garlic, olive oil, chopped rosemary, and thyme.
- Coat the Ingredients: Place seasoned chicken in the baking dish along with halved baby potatoes. Pour marinade over everything, ensuring even coating.
- Roast Away: Roast in the preheated oven for about 35-40 minutes or until chicken reaches an internal temperature of at least 165°F (74°C) and potatoes are tender.
- Serve It Up: Let rest for a few minutes before serving. Drizzle any remaining pan juices over the dish for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with potatoes (approx. 240g)
- Calories: 350
- Sugar: 1g
- Sodium: 450mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 120mg