Description
This Lemon Garlic Chicken and Potatoes recipe features juicy, tender chicken thighs roasted alongside golden baby potatoes, infused with a bright, zesty lemon and fragrant garlic flavor. Perfectly seasoned and oven-roasted to achieve a crispy, flavorful crust while maintaining juicy insides, this one-pan dish is an easy and satisfying meal for any night of the week.
Ingredients
Chicken
- 6 bone-in, skin-on chicken thighs (about 2.5 lbs)
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
Potatoes
- 1.5 pounds baby potatoes, halved
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garlic and Lemon Sauce
- 5 cloves garlic, minced
- Juice of 2 lemons (about 1/4 cup)
- Zest of 1 lemon
- 2 tablespoons melted butter
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare the chicken: Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, dried thyme, and oregano. Set aside.
- Preheat the oven: Preheat your oven to 425°F (220°C) to ensure a hot environment for roasting the chicken and potatoes, which will help crisp the skin and roast potatoes evenly.
- Prepare the potatoes: In a large bowl, toss halved baby potatoes with 2 tablespoons olive oil, salt, and pepper until well coated.
- Make the garlic lemon sauce: In a small bowl, combine the minced garlic, lemon juice, lemon zest, and melted butter. Stir well to mix all flavors.
- Arrange chicken and potatoes: Place the seasoned chicken thighs skin-side up on a large baking sheet or oven-safe dish. Arrange the coated potatoes around the chicken in a single layer.
- Drizzle sauce: Pour the garlic lemon butter mixture evenly over the chicken and potatoes to ensure every piece is well coated with flavor.
- Roast in the oven: Roast for about 40-45 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy. Potatoes should be tender when pierced with a fork.
- Rest and garnish: Remove the pan from the oven and let the chicken rest for 5 minutes. Garnish with freshly chopped parsley before serving, if desired.
Notes
- For extra crispy skin, broil the chicken and potatoes for the last 2-3 minutes of cooking, watching closely to avoid burning.
- Use a meat thermometer to ensure chicken is fully cooked without drying out.
- If baby potatoes are unavailable, you can substitute with small red or Yukon gold potatoes, cut into halves or quarters depending on size.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the oven or air fryer to maintain crispiness of the skin and potatoes.
