One-Pan Lemon Herb Roasted Chicken and Potatoes

A sophisticated one-pan meal featuring crispy-skinned chicken thighs and tender potatoes, infused with fresh rosemary and bright lemon notes, perfectly balanced with a touch of garlic and olive oil.

Prep: 15 min · Cook: 45 min · Yield: 4 · Method: Oven

Ingredients

• 4 pieces chicken thighs
• 1.5 lbs yukon gold potatoes peeled and
• 3 tbsp olive oil
• 1 whole lemon
• 2 sprigs rosemary
• 4 cloves garlic
• 1 tsp salt
• 0.5 tsp black pepper

Cooking instructions

1. Preheat your oven to 425°F. Wash and cut the potatoes into 1-inch chunks. Peel and smash the garlic cloves. — 425°F
2. In a large cast-iron skillet, toss the potato chunks with 2 tablespoons of olive oil, half the salt, and half the pepper. Arrange them in a single layer. — 425°F
3. Pat the chicken thighs dry with paper towels. Season the chicken skin-side up with the remaining salt, pepper, and minced rosemary needles. Place the chicken skin-side up directly on top of the potatoes. — 425°F
4. Drizzle the remaining tablespoon of olive oil over the chicken and tuck the smashed garlic and thin slices of half the lemon around the potatoes. — 425°F
5. Roast in the center of the oven until the chicken skin is golden brown and the internal temperature reaches 165°F, and potatoes are fork-tender. (about 45 min) — 425°F
6. Remove from the oven, squeeze the juice from the remaining half of the lemon over the entire dish, and let it rest for 5 minutes before serving. (about 5 min)