Lemon Herb Roast Chicken Thighs with Potatoes
Lemon Herb Roast Chicken Thighs with Potatoes is a flavorful, aromatic dish that brings comfort to any table. The succulent thighs, marinated in zesty lemon and fresh herbs, roast alongside crispy potatoes, creating a delightful one-pan meal. Perfect for family gatherings or weeknight dinners, this recipe promises to impress your loved ones without requiring hours in the kitchen.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 bone-in chicken thighs
- 1 lb Yukon gold potatoes, cut into 1-inch chunks
- 2 medium lemons (juice and zest)
- 4 garlic cloves, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme leaves
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a bowl, mix olive oil, lemon juice and zest, garlic, rosemary, thyme, salt, and pepper.
- Coat chicken thighs in marinade; let them sit for at least 30 minutes.
- Toss potato chunks with olive oil, salt, pepper, and additional herbs if desired.
- Arrange chicken on one side of the baking sheet and scatter potatoes around it.
- Bake for 40-45 minutes until the chicken is golden brown (internal temperature of 165°F) and potatoes are fork-tender.
Nutrition
- Serving Size: 1 chicken thigh (150g) with potatoes
- Calories: 388
- Sugar: 2g
- Sodium: 320mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 90mg
Keywords: - For extra flavor, marinate the chicken overnight. - Substitute potatoes with sweet potatoes or seasonal vegetables like carrots or green beans for variety.