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Weeknight • Chicken

One-Pan Zesty Lemon-Herb Chicken & Potatoes

A bright and savory one-pan meal with juicy chicken thighs and tender potatoes, all seasoned with lemon and herbs.

Prep
15 min
Cook
35 min
Servings
4
Level
Weeknight
One-Pan Zesty Lemon-Herb Chicken & Potatoes

Say hello to your new weeknight superstar! This One-Pan Zesty Lemon-Herb Chicken & Potatoes is not only incredibly flavorful but also a breeze to clean up. Juicy chicken thighs and tender potatoes roast together, bathing in a bright lemony, herby sauce. It's a complete meal that feels like a hug in a pan!

Ingredients

Yield: 4 servings

Main

  • 1.5 lbs boneless, skinless chicken thighs
  • 1.5 lbs baby potatoes (like Yukon Golds or red potatoes), quartered
  • 1 red onion, cut into 8 wedges
  • 3 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 lemon, zested and juiced
  • 1 tbsp dried oregano
  • 1 tsp dried thyme
  • ½ tsp salt
  • ¼ tsp black pepper
  • Fresh parsley, chopped, for garnish (optional)

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.

  2. Step 2

    In a large bowl, combine the quartered potatoes and red onion wedges. In a small bowl, whisk together olive oil, minced garlic, lemon zest, lemon juice, oregano, thyme, salt, and pepper. Pour half of this mixture over the potatoes and onion, tossing to coat evenly.

  3. Step 3

    Add the chicken thighs to the bowl with the remaining lemon-herb mixture. Toss to coat the chicken well. Arrange the seasoned chicken, potatoes, and onion in a single layer on the prepared baking sheet, ensuring some space between pieces for even cooking.

  4. Step 4

    Roast for 35-40 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the potatoes are tender and lightly browned. For extra crispiness, you can broil for the final 2-3 minutes, watching carefully.

  5. Step 5

    Remove from oven, garnish with fresh parsley if desired, and serve hot.

Tips

  • Any small tender potato will work here. If using larger potatoes, cut them into smaller, more uniform pieces to ensure they cook at the same rate as the chicken.
  • To add more vegetables, toss in some broccoli florets or bell pepper chunks during the last 15-20 minutes of roasting.
  • The lemon zest is key for a bright citrus flavor, so don't skip it!

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