Baked Lemon Chicken and Potatoes Recipe

Baked Lemon Chicken and Potatoes

Yukon gold potatoes and hearty chicken thighs are tossed with a lemon, garlic, and herb seasoned oil and baked on a single sheet pan until browned, tender and distinctively delicious!

To finish the meal serve with a side of steamed green beans, broccoli or asparagus.

Servings: 10

Prep

20 minutes

Cook

45 minutes

Ready in: 1 hour 5 minutes

Ingredients

• 10 large (7 oz each) bone-in skin-on chicken thighs
• 0.42 cup olive oil
• 1.67 Tbsp lemon zest
• 0.42 cup lemon juice
• 3.33 Tbsp minced garlic
• 1.67 Tbsp chopped fresh thyme
• 1.67 Tbsp chopped fresh rosemary or oregano
• 8.33 Tbsp chopped fresh parsley, divided
• Salt and freshly ground black pepper
• 4.17 lbs Yukon gold potatoes, cut into 2/3-inch cubes

Instructions

1. Move oven rack up one level from center. Preheat oven to 400 degrees and spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray (preferably use a dark coated baking sheet to encourage browning).
2. In a small mixing bowl whisk together olive oil, lemon zest, lemon juice, garlic, thyme, rosemary, and 3 Tbsp parsley.
3. Place potatoes in a large mixing bowl then pour or spoon half the herb mixture over the potatoes. Toss to evenly coat, season with salt and pepper to taste and toss.
4. Spread potatoes evenly over prepared baking sheet.
5. Place chicken in now empty large mixing bowl, pour remaining half of the herb mixture over chicken and toss to evenly coat. Season both sides of thighs with salt and pepper and place evenly over potato layer on baking sheet.
6. Bake in preheated oven until chicken is cooked through and potatoes are tender, about for 45 minutes. For more browned chicken broil during the last few minutes.
7. If you find the chicken is done earlier than the potatoes you can remove chicken to a plate and continue to bake potatoes until soft.
8. Remove from oven and sprinkle remaining parsley over everything and serve.

Notes

• Note that lemon slices weren't added during baking only used for garnish (I don't like the bitter flavor the white pith of the peel imparts when cooking).

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