This lemon herb chicken and potatoes recipe gives you a complete dinner from one roasting pan.
Recipe at a Glance
- Prep time: 15 minutes
- Cook time: 35 minutes
- Total time: 50 minutes
- Servings: 4
- Estimated cost per serving: $2.95
Ingredients
- 1 1/2 lb chicken thighs
- 1 1/2 lb baby potatoes, halved
- 2 tbsp olive oil
- 1 lemon, zest and juice
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- Fresh rosemary or parsley
Instructions
- Heat oven to 425°F.
- Toss potatoes with half the olive oil, half the seasonings, and a pinch of salt. Roast 15 minutes.
- Add chicken to the pan. Drizzle with remaining oil, lemon juice, zest, and seasonings.
- Roast 25 to 30 minutes more, until chicken reaches 165°F and potatoes are tender.
Helpful Tips
Cut potatoes into similar-size pieces so they finish at the same time.
Storage
Refrigerate leftovers up to 4 days. Reheat in the oven or air fryer to crisp the potatoes again.
Frequently Asked Questions
Can I use chicken breasts?
Yes, but use smaller breasts or cutlets so they do not dry out before the potatoes finish.
Can I add vegetables?
Yes. Green beans, carrots, or broccoli can be added during the final portion of roasting.
Leer esta receta en español: Pollo al Horno con Papas, Limón y Hierbas
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