Baked Lemon Chicken and Potatoes

There’s something undeniably comforting about a one-pan meal, especially when it features succulent chicken thighs paired with perfectly roasted potatoes. This Baked Lemon Chicken and Potatoes recipe is a delightful medley of flavors that brings brightness to your dinner table with every bite. The zesty lemon marinade infuses the chicken with moisture and flavor, while the Yukon Gold potatoes soak up all the delicious juices as they bake. Whether you’re preparing a weeknight dinner or a special gathering, this dish is bound to impress.

Why This Baked Lemon Chicken and Potatoes Stands Out

This recipe shines for several reasons. First and foremost, it combines the rich, savory flavor of chicken thighs with the zesty freshness of lemon, creating a perfect balance that pleases the palate. The use of fresh herbs like thyme, rosemary, and parsley adds an aromatic element that elevates the dish. Moreover, the convenience of cooking everything in one pan means minimal cleanup, making it a go-to option for busy home cooks. Finally, it’s incredibly versatile; you can easily adapt the ingredients based on seasonal produce or your pantry inventory.

Your Shopping Guide

Before you head to the grocery store, make sure you have the following ingredients on your list:

• 6 large (7 oz each) bone-in skin-on chicken thighs
• 1/4 cup olive oil
• 1 tablespoon lemon zest
• 1/4 cup lemon juice
• 2 tablespoons minced garlic
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh rosemary or oregano
• 5 tablespoons chopped fresh parsley, divided
• Salt and freshly ground black pepper
• 2 1/2 lbs Yukon Gold potatoes, cut into 2/3-inch cubes

Cook’s Kit

To prepare this Baked Lemon Chicken and Potatoes, you’ll need a few essential kitchen tools:

• Large mixing bowl: For marinating the chicken and mixing the ingredients together.
• 9×13 inch baking dish: Perfectly sized for baking the chicken and potatoes together.
• Sharp knife: To cut the potatoes into even cubes.
• Measuring cups and spoons: For accurate ingredient measurements.
• Spatula or tongs: For turning the chicken and potatoes during cooking.

How to Prepare Baked Lemon Chicken and Potatoes

Follow these step-by-step instructions to create a mouthwatering dish that will have everyone asking for seconds.

Step 1: Preheat and Prepare

Preheat your oven to 400°F (200°C). This temperature is ideal for getting that perfect golden-brown skin on the chicken and crispy edges on the potatoes.

Step 2: Marinate the Chicken

In a large mixing bowl, combine the olive oil, lemon zest, lemon juice, minced garlic, chopped thyme, and chopped rosemary. Season generously with salt and freshly ground black pepper. Add the chicken thighs to the bowl, ensuring they are well-coated in the marinade. Let them marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.

Step 3: Prepare the Potatoes

While the chicken marinates, wash and chop the Yukon Gold potatoes into 2/3-inch cubes. This size ensures they cook evenly and absorb all the flavors from the marinade.

Step 4: Combine in Baking Dish

In your 9×13 inch baking dish, spread the cubed potatoes evenly. Drizzle with a bit of olive oil and season with salt, pepper, and half of the chopped parsley. Toss to combine.

Step 5: Arrange the Chicken

Place the marinated chicken thighs on top of the potatoes in the baking dish. Pour any remaining marinade over the chicken and potatoes for extra flavor.

Step 6: Bake

Transfer the dish to your preheated oven and bake for about 45-50 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden brown. If the chicken skin isn’t as crispy as you’d like, you can broil it for an additional 2-3 minutes at the end of cooking.

Step 7: Garnish and Serve

Once cooked, remove the dish from the oven and sprinkle the remaining chopped parsley over the top. Serve hot, making sure to spoon some of the delicious pan juices over the chicken and potatoes.

Ingredient Flex Options

Feel free to customize this dish based on what you have on hand or your personal preferences:

• Chicken: Substitute with bone-in skin-on chicken breasts for a leaner option.
• Herbs: Use any combination of fresh herbs you prefer, such as dill or sage.
• Potatoes: Swap Yukon Gold potatoes for sweet potatoes or baby potatoes for a different flavor profile.
• Garlic: For a milder garlic flavor, use roasted garlic instead of minced garlic.

Mistakes Even Pros Make

Even experienced cooks can stumble when preparing this delightful dish. Here are some common pitfalls to avoid:

• Insufficient marinating time: Don’t rush the marinade; allow at least 30 minutes for the flavors to meld.
• Overcrowding the pan: If the pan is too crowded, the chicken and potatoes will steam rather than roast, resulting in less crispy textures.
• Ignoring internal temperature: Always check the chicken’s internal temperature to ensure it’s fully cooked. Use a meat thermometer for accuracy.
• Not seasoning adequately: Don’t skimp on salt and pepper; they enhance the flavors of the dish significantly.

Shelf Life & Storage

Leftovers of this Baked Lemon Chicken and Potatoes can be stored for future enjoyment. Here are some tips:

• Refrigerate leftovers in an airtight container for up to 3 days.
• You can freeze cooked chicken and potatoes for up to 3 months. To reheat, thaw overnight in the refrigerator and reheat in the oven.
• To ensure best flavor and texture, consume leftovers within a couple of days if kept in the refrigerator.

Helpful Q&A

Can I use boneless chicken thighs instead of bone-in?

Yes, boneless chicken thighs will work well, but be mindful that they may cook faster, so check for doneness earlier.

What can I serve with Baked Lemon Chicken and Potatoes?

This dish pairs beautifully with a simple green salad or steamed vegetables for a complete meal.

Can I make this recipe ahead of time?

Yes! You can marinate the chicken in advance and store it in the fridge. Just add the potatoes before baking when you’re ready to cook.

What if I don’t have fresh herbs?

If fresh herbs aren’t available, you can use dried herbs, but use only about one-third of the amount since dried herbs are more concentrated in flavor.

Explore More

If you’re looking for more delicious chicken recipes, consider trying:

• Lemon Rosemary Chicken Soup
• Baked Bbq Chicken Thighs
• Honey Bbq Chicken And Rice

That’s a Wrap

In conclusion, this Baked Lemon Chicken and Potatoes offers a delightful combination of flavors, textures, and aromas that are sure to satisfy. It’s a dish that not only pleases the palate but also makes cooking enjoyable with its simple steps and minimal cleanup. So gather your ingredients, preheat that oven, and get ready to savor a meal that feels like a warm hug on a plate. Happy cooking!

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