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Weeknight • Chicken

Lemon Herb Chicken and Potato Roast

A simple one-pan meal featuring tender chicken and roasted potatoes infused with bright lemon and fragrant herbs.

Prep
15 min
Cook
45 min
Servings
4
Level
Weeknight
Lemon Herb Chicken and Potato Roast

Busy weeknights call for meals that practically cook themselves, and this Lemon Herb Chicken and Potato Roast fits the bill perfectly! Imagine juicy chicken, perfectly golden potatoes, all coated in a zesty lemon-herb marinade, slow-roasting together to perfection. It's minimal effort for maximum flavor, leaving your kitchen smelling incredible and your family satisfied.

Ingredients

Yield: 4 servings

Main

  • 1.5 lbs chicken thighs, bone-in, skin-on (or boneless, skinless for quicker cooking)
  • 1.5 lbs small red or Yukon gold potatoes, halved or quartered
  • 1 lemon, thinly sliced, plus 1 tablespoon juice
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped (or 1 tsp dried)
  • 1 tablespoon fresh thyme, chopped (or 1 tsp dried)
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish (optional)

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C). Prepare a large rimmed baking sheet.

  2. Step 2

    In a large bowl, combine olive oil, lemon juice, minced garlic, rosemary, thyme, onion powder, salt, and pepper. Add the chicken thighs and potatoes to the bowl, tossing everything until evenly coated.

  3. Step 3

    Arrange the chicken and potatoes in a single layer on the prepared baking sheet. Tuck lemon slices among the chicken and potatoes.

  4. Step 4

    Roast for 35-45 minutes (for bone-in chicken) or 25-30 minutes (for boneless chicken), flipping potatoes halfway through, until the chicken is cooked through (internal temp 165°F/74°C) and the potatoes are tender and golden brown. If the potatoes need more time, remove chicken and continue roasting potatoes.

  5. Step 5

    Rest chicken for a few minutes before serving. Garnish with fresh parsley if desired. Serve hot.

Tips

  • For extra crispy chicken skin, pat the chicken dry with paper towels before seasoning.
  • Feel free to add other sturdy vegetables like carrots or Brussels sprouts to the pan.
  • Use parchment paper for easier cleanup.

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