Lemon Chicken and Potatoes with Garlic Sour Cream
Savor the irresistible flavors of Lemon Chicken and Potatoes with Garlic Sour Cream, a hearty yet zesty one-pan dish perfect for busy weeknights or elegant dinners. Tender, golden-brown chicken thighs and crispy baby potatoes are roasted to perfection in a fragrant marinade of lemon juice, garlic, honey, and aromatic herbs like oregano and paprika. The vibrant citrus notes balance beautifully with the rich garlic sour cream, a creamy and flavorful sauce that’s quick to whip up while the oven does the heavy lifting. Garnished with fresh parsley for a bright, herby finish, this recipe delivers both bold flavors and a stunning presentation. Ideal for those craving a comforting meal with minimal cleanup, it’s a must-try for fans of roasted chicken recipes, lemon garlic dishes, and crowd-pleasing weeknight dinners.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 500 grams Baby potatoes
- 3 tablespoons Lemon juice
- 4 cloves Garlic cloves (minced)
- 3 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 tablespoon Honey
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Sour cream
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Rinse and pat dry the chicken thighs with paper towels. Set aside.
Wash the baby potatoes and cut them in half if they are large. Place them in a large bowl.
In a small bowl, combine lemon juice, minced garlic (reserve 1 clove for the sauce later), olive oil, paprika, dried oregano, honey, salt, and black pepper. Mix well to create a marinade.
Pour half of the marinade over the chicken thighs and the other half over the potatoes. Toss the potatoes to coat them evenly, and massage the marinade into the chicken thighs.
In a large ovenproof skillet or baking dish, arrange the chicken thighs skin-side up, and place the potatoes around them in an even layer.
Roast in the preheated oven for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are golden and tender.
While the chicken and potatoes are roasting, prepare the garlic sour cream sauce. In a small bowl, mix the sour cream with the reserved minced garlic clove and a pinch of salt. Stir until smooth and set aside.
Remove the skillet or baking dish from the oven. Let the chicken rest for 5 minutes before serving.
Serve the chicken and potatoes with the garlic sour cream sauce on the side, and garnish with freshly chopped parsley.
Nutrition Facts
Calories |
556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 606 mg | 26% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 9.5 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 793 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
