A 5-minute, 7-ingredient one-pan dinner of roasted lemon chicken thighs and potatoes is made. It’s a simple, quick dish you can eat every day.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 medium bone-in, skin-on chicken thighs
- salt and freshly ground black pepper to taste
- ¼ cup olive oil
- 1 ½ pounds Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
- 1 medium lemon, sliced
- 10 cloves garlic, peeled
- ¼ cup chopped fresh parsley
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Season chicken thighs with salt and pepper on all sides.
- Heat olive oil in a roasting pan set over two burners at medium-high heat. Sear chicken skin-side down in the hot oil for 5 to 7 minutes. Turn chicken thighs and add potatoes. Mix potatoes with oil. Add lemon slices and garlic cloves and toss everything together so potatoes and garlic are well-coated in olive oil.
- Transfer chicken to the oven and cook until chicken is cooked through and the potatoes are tender, about 30 minutes. Remove from the oven and stir in the parsley before serving.
- You can use fresh cilantro instead of parsley.
Nutrition Facts
| Calories | 936 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 284 mg |
| Dietary Fiber | 3 g |
| Protein | 80 g |
| Saturated Fat | 15 g |
| Sodium | 266 mg |
| Sugars | 0 g |
| Fat | 57 g |
| Unsaturated Fat | 0 g |
Reviews
Chicken was juicy and tender. I had to turn up my oven to 475 because the potatoes were not done after 30. I baked at 475 for 45 minutes. Instead of the parsley, I added green beans to make it balanced. Next time I think some paprika will round it out.
I read the (at the time) only other posters comment that the dish as presented was bland. So I made a slight change to the dish based on that. (The original dish only has salt and pepper, with garlic and lemon being the only other flavors.) The instructions could have been a bit clearer. I did it as close to how they intended as I could. First, I browned the chicken as directed. And once browned, I set them aside. Then, in the same pan, I browned the potatoes, lemon slices, and garlic together until they had a good brown. I applied salt and pepper to the above (chicken too) while cooking, as directed. At this point I deviated a bit. I added cumin and coriander and some red chili flakes to the veggie mix. I then put them in the baking pan, spread even… with the chicken on top. I dusted the chicken with a bit of cumin and coriander as well. Roasted at the temperature and time as suggested. When it was done I topped with cilantro (the recommended alternative) – for more flavor (rather than regular parsley). It came out FANTASTIC. The added cumin, coriander, and chili flakes gave it the flavor and zing it needed. I will say that the lemon slices are critical to this dish. They need to have a good brown on them prior to putting them in the oven. Lemon, cumin, and coriander are traditional in middle eastern cooking and often used together – this dish was made for those ingredients. Will be adding this to my bi-weekly meals. (So easy too!)
My family was not a huge fan of this recipe. It was on the bland side and could have benefited from some seasoning other than salt, pepper, parsley and whole roasted garlic. If I were to make again I would not leave the garlic whole but would mince it. This is good as a base but needs some tweaks to make it great. *note parsley added after pic was taken.