LEMON ROASTED CHICKEN AND POTATOES

If you are looking for an easy weeknight meal, this lemon roasted chicken and potatoes are a must! Pan-roasted, tender, and juicy chicken and potatoes in a delicious lemon spice combo. It’s an amazing one-pan meal with tons of flavor!

INGREDIENTS

2 1/2 pounds bone-in-skin-on chicken thighs

1/4 c. olive oil

1 1/2 pounds russet potatoes, about 2 large, peeled, halved + cut into wedges

4 cloves garlic, minced

3 tablespoons fresh lemon juice

1 tablespoon Italian seasoning

1 teaspoon dried thyme

1 teaspoon onion powder

1/2 teaspoon paprika

1 large onion, peeled and quartered

1 lemon, thinly sliced

1/4 teaspoon crushed red pepper flakes

2 tablespoons lemon zest, about 3–4 lemons

Kosher salt and fresh black pepper

Fresh parsley, chopped, for garnish

HOW TO MAKE LEMON ROASTED CHICKEN AND POTATOES

Step 1: Prepare the oven. Preheat it to 425 degrees F. Using the parchment paper, line a rimmed baking pan and set aside.

Step 2: Mix the olive oil with lemon zest, lemon juice, garlic, Italian seasoning, onion powder, thyme, paprika, and red pepper flakes until well combined.

Step 3: To a large bowl, add the chicken, potatoes, and onions. Then, pour over the lemon spice mixture. To taste, season with salt and pepper. Toss well.

Step 4: On the prepared baking pan, arrange the chicken (skin-side up), potatoes, and onions. If desired, lightly season with salt and pepper.

Step 5: Tightly cover the pan with aluminium foil and place it in the preheated oven. Bake for about 40 minutes.

Step 6: Remove the foil. Using a spoon, toss the potatoes around and spoon the pan juices on top of the chicken. Put the slices of lemon on top and continue to bake for another 25 to 30 minutes or until the chicken is completely cooked and the potatoes are fork-tender.

Step 7: When done, remove the pan from the oven and allow the chicken and potatoes to rest for about 5 to 10 minutes. Before serving, garnish with some fresh parsley. Enjoy!

NOTES:

You can use chicken drumsticks instead of thighs if desired, and the bake time is the same.

Use baby gold in place of russet potatoes. If using baby gold, you do not need to peel or cut them anymore.

Thoroughly season the chicken and potatoes with salt as it enhances their flavor and makes the chicken juicy.

Nutrition Facts:

Amount Per Serving: Calories 421, Total Fat 17.4g 22%, Cholesterol 177.6mg 59%, Sodium 187.6mg 8%, Total Carbohydrate 26.3g 10%, Sugars 2.4g, Protein 40.3g 81%, Vitamin A2%, Vitamin C22%