Lemon Garlic Chicken and Potatoes
Elevate your weeknight dinners with this irresistible Lemon Garlic Chicken and Potatoes recipe, a one-skillet masterpiece that combines crispy, golden-brown chicken thighs and tender, herb-infused potatoes. Each bite is infused with bright citrus flavor from roasted lemon slices and a fragrant medley of fresh rosemary and thyme. The dish is perfectly seasoned with garlic, paprika, and a touch of chicken broth, creating a rich and aromatic pan sauce as it bakes. With just 15 minutes of prep and a seamless transition from stovetop to oven, this wholesome, flavor-packed recipe is ideal for busy days yet elegant enough for entertaining. Serve it hot, garnished with caramelized lemon for a zesty finishing touch that will delight your taste buds.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 4 large yellow potatoes
- 4 tablespoons extra virgin olive oil
- 2 whole lemon
- 5 cloves garlic
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 0.25 cup chicken broth
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels, ensuring the skin is as dry as possible to achieve a crispy texture.
In a small bowl, mix 1 teaspoon of kosher salt, 1 teaspoon of black pepper, and 1 teaspoon of paprika. Season both sides of the chicken thighs with this mixture.
Cut the potatoes into quarters or 1-inch pieces and place them in a large mixing bowl. Add 2 tablespoons of olive oil, 0.5 teaspoons of kosher salt, and toss to coat evenly.
Slice the lemons into thin rounds and set them aside. Mince 3 garlic cloves and keep the remaining 2 cloves whole, crushing them slightly with the side of a knife.
Heat 2 tablespoons of olive oil in a large ovenproof skillet or cast-iron pan over medium-high heat. Once the oil is hot, place the chicken thighs skin-side down and sear for 4-5 minutes until the skin is golden brown. Flip the chicken and cook for an additional 2 minutes. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, lower the heat to medium and add the minced garlic and crushed garlic cloves. Cook for 30 seconds until fragrant, being careful not to burn the garlic.
Add the potatoes to the skillet, arranging them in a single layer. Let them cook for 4-5 minutes, stirring occasionally, until they start to brown.
Nestle the chicken thighs back into the skillet on top of the potatoes, skin-side up. Arrange the lemon slices around the chicken and potatoes.
Scatter the sprigs of rosemary and thyme over the dish and pour in the 0.25 cup of chicken broth.
Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the chicken registers an internal temperature of 165°F (74°C) with an instant-read thermometer, and the potatoes are fork-tender.
Remove the skillet from the oven and let it rest for 5 minutes before serving. Discard the herb sprigs, if desired.
Serve the chicken and potatoes hot, garnished with the roasted lemon slices for a burst of brightness.
Nutrition Facts
Calories |
3313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.4 g | 272% | |
| Saturated Fat | 52.5 g | 262% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 1826 mg | 79% | |
| Total Carbohydrate | 179.9 g | 65% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 10.7 g | ||
| Protein | 180.7 g | 361% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 5405 mg | 115% | |
*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.
