Lemon Herb Chicken with Roast Potatoes
Brighten up your dinner table with this irresistible Lemon Herb Chicken with Roast Potatoes—a one-pan wonder that’s as easy to make as it is flavorful! Tender, juicy bone-in chicken thighs are marinated in a zesty blend of fresh lemon juice, garlic, rosemary, thyme, and Dijon mustard, then roasted to crispy, golden perfection. Paired with beautifully caramelized baby potatoes seasoned with paprika, olive oil, and garlic, this dish is a symphony of vibrant flavors and hearty textures. Ready in under an hour with minimal cleanup, it’s perfect for weeknight meals or a cozy weekend treat. Garnish with fresh parsley for a pop of color, and let this comforting, citrus-herb-infused meal be the highlight of your day!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 2 whole Lemon
- 4 cloves Garlic cloves
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- 4 tablespoons Olive oil
- 2 teaspoons Dijon mustard
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1.5 pounds Baby potatoes
- 1 teaspoon Paprika
- 2 tablespoons Parsley (optional for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Zest one lemon and juice both lemons, setting zest and juice aside separately.
In a small bowl, combine the lemon juice, lemon zest, 2 tablespoons of olive oil, Dijon mustard, minced garlic (2 cloves), chopped rosemary, chopped thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well to create the lemon herb marinade.
Place the chicken thighs in a large mixing bowl or resealable bag and pour the marinade over them. Ensure the chicken is coated evenly and set aside to marinate for 10-15 minutes while you prepare the potatoes.
Halve the baby potatoes and place them on a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with paprika, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and minced garlic (2 cloves). Toss to coat evenly.
Move the potatoes to one side of the baking sheet, making space for the chicken thighs on the other side.
Place the marinated chicken thighs skin-side up on the baking sheet next to the potatoes.
Bake in the preheated oven for 35-40 minutes, or until the chicken skin is golden and crispy, the internal temperature of the chicken reaches 165°F (74°C), and the potatoes are fork-tender and golden brown.
For added crispiness, broil the chicken and potatoes for an additional 3-5 minutes after baking, keeping a close eye to prevent burning.
Remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving.
Optional: Garnish with freshly chopped parsley for a final touch of color and flavor.
Serve the lemon herb chicken alongside the roasted potatoes and enjoy your meal!
Nutrition Facts
Calories |
509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 870 mg | 38% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 2.8 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1041 mg | 22% | |
*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.
