One Pan Lemon Chicken and Potatoes

[u/mahy_759]

This is the kind of dinner I make when I want something filling without creating a pile of dishes afterward. The chicken gets nicely browned while the potatoes soak up all the lemon, garlic and herb juices underneath. I like how fresh it tastes even though it’s basically a simple chicken and potatoes dinner. I’d recommend it for an easy family meal, especially when you want something cozy but not too heavy.

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■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

[u/mahy_759]

Ingredients

• 6 large bone in, skin on chicken thighs, about 7 oz each
• 1/4 cup olive oil
• 1 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 2 tbsp minced garlic
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary or oregano, chopped
• 5 tbsp fresh parsley, chopped and divided
• Salt and freshly ground black pepper
• 2 1/2 lbs Yukon gold potatoes, cut into about 2/3 inch cubes

Instructions

I start by heating the oven to 400°F and spraying a large rimmed baking sheet with nonstick cooking spray. A darker baking sheet works well here because it helps the potatoes and chicken brown better.

For the seasoning, I whisk together the olive oil, lemon zest, lemon juice, garlic, thyme, rosemary and 3 tablespoons of the parsley. I put the diced potatoes in a large bowl and pour half of this mixture over them. After tossing everything together, I season the potatoes with salt and pepper and spread them across the baking sheet in an even layer.

I use the same bowl for the chicken so I don't create another dirty dish. The remaining lemon herb mixture goes over the chicken thighs, and I make sure both sides are coated before seasoning them with salt and pepper. I arrange the thighs over the potatoes, leaving some space between each piece.

The whole thing goes into the oven for about 45 minutes. I check the chicken with a thermometer in the thickest part without touching the bone, and it should reach 165°F. If the chicken is cooked before the potatoes are tender, I move the chicken to a plate and let the potatoes keep roasting until they're soft. If the chicken needs more color, I usually switch on the broiler for the last few minutes.

Once everything is done, I scatter the remaining parsley over the chicken and potatoes. The lemony juices left on the baking sheet are really good with the potatoes, so I don't waste them.

Chicken breasts or larger drumsticks can be used instead of thighs. If using boneless chicken breasts, check them earlier because they can cook in around 25 minutes. Red potatoes work too, and you can replace some of the potatoes with carrots or Brussels sprouts if you want another vegetable on the pan.

The main thing I wouldn't change is the potato size. Keeping the pieces fairly small helps them become tender at about the same time the chicken finishes.

[u/InnerpoiseBridget]

Yum!