LEMON ROASTED CHICKEN AND POTATOES
One pan roasted chicken and potatoes tossed in the most flavorful lemon spice combo and roasted in the oven until juicy tender. It’s such an easy weeknight meal!
INGREDIENTS
- 1/4 cup olive oil
- 2 Tbsp. lemon zest, about 3–4 lemons
- 3 Tbsp. fresh lemon juice
- 4 cloves garlic, minced
- 1 Tbsp. Italian seasoning
- 1 tsp. onion powder
- 1 tsp. dried thyme
- 1/2 tsp. paprika
- 1/4 tsp. crushed red pepper flakes
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| LEMON ROASTED CHICKEN AND POTATOES |
- 2 1/2 lbs. bone-in-skin-on chicken thighs
- 1 1/2 lbs. russet potatoes, about 2 large, peeled, halved + cut into wedges
- 1 large onion, peeled and quartered
- 1 lemon, thinly sliced
- Fresh parsley, chopped, for garnish
- Kosher salt and fresh black pepper
INSTRUCTIONS
- Preheat the oven to 425 F. Line a rimmed baking pan with parchment paper and set aside.
- Combine the olive oil, lemon zest, lemon juice, garlic, Italian seasoning, onion powder, thyme, paprika, and red pepper flakes.
- Add the chicken, potatoes, and onions to a large bowl. Pour the lemon spice mixture, season to taste with salt and pepper, and toss thoroughly to combine.
- Arrange the chicken skin side up, potatoes, and onions on the prepared baking pan. I like to lightly season everything with salt and pepper once arranged on the pan to ensure it is seasoned well before going in the oven.
- Cover tightly with aluminum foil and bake, covered, for 40 minutes.
- Uncover, toss the potatoes around and spoon some of pan juices over the chicken. Top with lemon slices, and continue baking, uncovered, for additional 25-30 minutes or until chicken is fully cooked and potatoes are tender.
- Remove from the oven and let rest for 5-10 minutes. Garnish with fresh parsley before serving.
Nutrition Facts
Serves 6 Amount Per Serving Calories 421 Total Fat 17.4g Cholesterol 177.6mg Sodium 187.6mg Total Carbohydrate 26.3g Sugars 2.4g Protein 40.3g Vitamin A Vitamin C
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