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Mandie

One-Pan Lemon Chicken and Potatoes

Golden chicken thighs roasted over baby potatoes with lemon, garlic and herbs.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lb baby potatoes halved
  • 2 tbsp olive oil divided
  • 6 bone-in, skin-on chicken thighs about 2 1/2 lb
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 cloves garlic minced
  • 1 lemon zested, juiced and the rest sliced
  • 1/2 cup chicken broth
  • 1 tsp dried oregano or 1 tbsp fresh thyme or rosemary
  • 2 tbsp fresh parsley chopped

Method
 

  1. Preheat the oven to 425°F. Microwave the potatoes in a covered bowl with a splash of water for 5 minutes, until starting to soften.
  2. Pat the chicken dry and season with salt and pepper. Heat 1 tablespoon oil in a large oven-safe skillet over medium-high heat. Sear the chicken skin-side down until golden, about 5 minutes. Move to a plate.
  3. Add the remaining oil and the potatoes to the skillet. Cook 3 minutes, then stir in the garlic, lemon zest, lemon juice, broth and oregano.
  4. Nestle the chicken skin-side up on top of the potatoes and tuck in the lemon slices.
  5. Roast 25 to 30 minutes, until the chicken reaches 165°F and the potatoes are tender. Sprinkle with parsley.

Notes

Precooking the potatoes is the secret to getting this on the table quickly.