Name: Lemon Roasted Chicken and Potatoes
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 2 pounds bone-in chicken thighs (6-8 chicken thighs); 6 large potatoes, cut into wedges; 1/4 cup olive oil; 1/4 cup lemon juice (about 2 lemons); 4 cloves garlic, minced; 1 teaspoon salt; 1 pinch black pepper; 1/2 teaspoon dried oregano; 1/2 teaspoon paprika; 1 lemon, thinly sliced, to serve; Parsley, finely chopped, to serve

Lemon Roasted Chicken and Potatoes

Author: Stephanie Kay

Serve this one-pan lemon roasted chicken and potatoes with a side of steamed vegetables or salad for a quick, easy, and tasty family meal.

Author: Stephanie Kay
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 6 servings 1x
Category: Dinner
Method: Baked

Ingredients

2 pounds bone-in chicken thighs (6-8 chicken thighs)
6 large potatoes, cut into wedges
1/4 cup olive oil
1/4 cup lemon juice (about 2 lemons)
4 cloves garlic, minced
1 teaspoon salt
1 pinch black pepper
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1 lemon, thinly sliced, to serve
Parsley, finely chopped, to serve

Instructions

Preheat the oven to 425°F and grab a large baking sheet, baking dish, or roasting pan.
In a large bowl, add the olive oil, lemon juice, minced garlic, salt, black pepper, and dried oregano (do NOT add the paprika), and whisk until well combined.
Add the potato wedges to the bowl and toss until well coated in the marinade, then transfer the potato wedges to the baking sheet, spreading them evenly across the pan. Be sure to keep the remaining marinade in the bowl.
Add the paprika to the bowl with the remaining marinade and whisk until well combined, then add the chicken thighs and toss until well coated in the marinade.
Transfer the chicken thighs to the baking sheet, skin side up, nestling them between the potato wedges across the pan.
Transfer the baking sheet to the oven to cook for 40-50 minutes until the chicken thighs are golden brown and cooked through to an internal temperature of 165°F with a meat thermometer, and the potatoes are tender. To make the chicken skin extra crispy, you can turn the oven to broil for a final 3-5 minutes.
The chicken and potatoes can be served immediately with a drizzle of pan juices on top and a sprinkle of chopped parsley and sliced lemon.
Any leftovers can be cooled and stored in an airtight container in the fridge for up to 4 days or in the freezer for 3 months.

Notes

To Use Boneless Chicken Thighs: Swap the bone-in chicken thighs for boneless chicken thighs and reduce the cooking time by 10 minutes.

To Use Boneless Chicken Breasts: Swap the bone-in chicken thighs for boneless chicken breasts. Prepare the ingredients as per instructions, but allow the potatoes to cook for 20 minutes before adding the boneless chicken breast for the final 25 minutes.

To Use Bone-In Chicken Breasts: Swap the bone-in chicken thighs for bone-in chicken breasts and follow instructions as outlined.

To Use Garlic Powder: Swap the garlic cloves for 2 teaspoon of garlic powder.

To Use Fresh Oregano: Swap the dried oregano for 1 tablespoon of fresh oregano.

Nutrition

Serving Size: 1 serving
Calories: 676 calories
Sugar: 5 grams
Fat: 34 grams
Carbohydrates: 60 grams
Fiber: 9 grams
Protein: 31 grams

Find it online: https://kaynutrition.com/lemon-roasted-chicken-and-potatoes/