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Discover a delicious and easy-to-make dinner recipe: One-Pan Lemon Herb Chicken and Potatoes. This dish combines juicy chicken, flavorful herbs, and tender potatoes all cooked together in a single pan, making cleanup a breeze and flavor maximized.
Ingredients Needed
- 4 bone-in, skin-on chicken thighs
- 1 pound baby potatoes, halved
- 2 tablespoons olive oil
- Juice and zest of 1 lemon
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish (optional)
Preparation Steps
Start by preheating your oven to 400°F (200°C). In a small bowl, mix lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper to create a marinade.
Pat the chicken thighs dry and season them with salt and pepper. In a large ovenproof skillet, heat olive oil over medium-high heat. Sear the chicken thighs, skin side down, until golden brown, about 5 minutes. Flip and sear the other side for an additional 3 minutes.
Add the halved potatoes around the chicken in the skillet. Pour the lemon herb marinade over the chicken and potatoes, ensuring everything is coated evenly.
Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
Serving Suggestions
Garnish with freshly chopped parsley before serving. This dish pairs well with a light green salad or steamed vegetables for a complete meal. The bright lemon flavor and aromatic herbs make it a perfect choice for a quick weeknight dinner or a weekend gathering.