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Baked Lemon Chicken and Potatoes

This Baked Lemon Chicken and Potatoes is a one-pan wonder! Succulent chicken thighs and roasted potatoes infused with zesty lemon flavors.
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Servings: 4 servings

Ingredients

For the Chicken and Potatoes:

  • 6 large bone-in skin-on chicken thighs (7 oz each)
  • 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
  • to taste Salt and freshly ground black pepper
  • 2 1/2 lbs Yukon Gold potatoes cut into 2/3-inch cubes

Instructions

Preparation Steps:

  • Step 1: Preheat your oven to 400°F (200°C).
  • Step 2: In a large mixing bowl, combine olive oil, lemon zest, lemon juice, minced garlic, chopped thyme, and chopped rosemary. Season with salt and pepper. Add chicken thighs and marinate for at least 30 minutes.
  • Step 3: Wash and chop the Yukon Gold potatoes into 2/3-inch cubes.
  • Step 4: Spread cubed potatoes in the baking dish, drizzle with olive oil, and season with salt, pepper, and half of the chopped parsley. Toss to combine.
  • Step 5: Place marinated chicken thighs on top of the potatoes and pour any remaining marinade over them.
  • Step 6: Bake for about 45-50 minutes until chicken reaches 165°F and potatoes are tender. Broil for 2-3 minutes for extra crispiness.
  • Step 7: Remove from oven, sprinkle with remaining parsley, and serve hot.

Equipment

  • Large Mixing Bowl
  • 9x13 inch Baking Dish
  • Sharp Knife
  • Measuring cups and spoons
  • Spatula or tongs

Notes

  • For best flavor, marinate the chicken for at least 30 minutes.
  • Ensure not to overcrowd the pan to allow for proper roasting.
  • Use a meat thermometer to check chicken doneness.