One-Pan Lemon Herb Roasted Chicken and Potatoes

Name: One-Pan Lemon Herb Roasted Chicken and Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: International
Ingredients: pieces Boneless, Skinless Chicken Thighs; lb Yukon Gold Potatoes; tbsp Olive Oil; whole Lemon; tsp Garlic Powder; tsp Dried Rosemary; tsp Dried Thyme; tsp Salt; tsp Black Pepper; tbsp Fresh Parsley (for garnish)

"A simple yet flavorful one-pan dish featuring tender roasted chicken and crispy potatoes seasoned with lemon and aromatic herbs. Perfect for a quick weeknight meal."

Ingredients

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2 Servings

Boneless, Skinless Chicken Thighs
2 pieces
Yukon Gold Potatoes
1 lb
Olive Oil
2 tbsp
Lemon
1 whole
Garlic Powder
1 tsp
Dried Rosemary
1 tsp
Dried Thyme
1 tsp
Salt
0.5 tsp
Black Pepper
0.3 tsp
Fresh Parsley (for garnish)
2 tbsp

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Step 1 of 6

Preheat your oven to 400°F (200°C).

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Preheat your oven to 400°F (200°C).

Wash and chop the potatoes into 1-inch cubes. Pat the chicken thighs dry with paper towels.

In a large mixing bowl, combine the chopped potatoes, chicken thighs, olive oil, zest from half the lemon, garlic powder, dried rosemary, dried thyme, salt, and black pepper. Toss everything until the chicken and potatoes are evenly coated.

Spread the chicken and potatoes in a single layer on a large baking sheet.

Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the potatoes are tender and lightly browned.

Once cooked, squeeze fresh lemon juice from the remaining half lemon over the entire dish before serving. Garnish with fresh parsley if desired.