This One-Pan Lemon Herb Chicken and Potatoes is the ultimate weeknight dinner. It’s healthy, packed with Mediterranean flavors, and the best part? Minimal cleanup! Perfect for busy families who want a gourmet meal without the hassle.
Ingredients
Chicken: 1.5 lbs chicken thighs (boneless or bone-in) for maximum juiciness.
Potatoes: 1 lb baby gold potatoes, halved.
Olive Oil: 3 tbsp extra virgin olive oil.
Lemon: 1 large lemon (half sliced into rounds, half juiced).
Garlic: 4 cloves minced garlic.
Herbs: 1 tsp dried oregano, 1 tsp dried rosemary, and fresh parsley for garnish.
Seasoning: Salt and freshly cracked black pepper to taste.
Instructions
1. Preheat and Prep
Preheat your oven to 400°F (200°C). Lightly grease a large rimmed baking sheet or a cast-iron skillet with olive oil.
2. Season the Ingredients
In a large mixing bowl, toss the halved potatoes and chicken thighs with olive oil, minced garlic, lemon juice, oregano, and rosemary. Season generously with salt and pepper.
3. Arrange on the Pan
Place the chicken and potatoes in a single layer on the prepared pan. Tuck the lemon slices between the chicken pieces—this infuses the meat with a beautiful citrus aroma as it roasts.
4. Roast to Perfection
Roast for 30–35 minutes.
Pro Tip: If using bone-in chicken, ensure the internal temperature reaches 165°F.
For Crispy Skin: Turn on the broiler for the last 2-3 minutes until the chicken skin and potatoes turn golden brown.
5. Garnish and Serve
Remove from the oven and let it rest for 5 minutes. Garnish with fresh chopped parsley and an extra drizzle of lemon juice if desired.
Why You’ll Love It:
One Pan: Only one dish to wash!
Keto-Friendly: Just swap potatoes for cauliflower florets.
Meal Prep: Tastes even better the next day for lunch.
