Reasonable Lemon Chicken and Potatoes
Elevate your weeknight dinners with this flavorful and fuss-free recipe for Reasonable Lemon Chicken and Potatoes. Juicy, golden-brown bone-in chicken thighs are seared to perfection, then roasted alongside tender Yukon potatoes, infused with the zest and fresh tang of lemon. A fragrant combination of minced garlic, rosemary sprigs, and a touch of optional honey creates a savory-sweet glaze, while deglazing the pan with chicken broth ensures every bite is infused with richness. This one-skillet dish not only saves time on cleanup but also delivers hearty, wholesome flavors perfect for family-style servings. Ready in under an hour, it's an ideal balance of simplicity and elegance for your dinner table. Keywords: lemon chicken, skillet dinner, roasted potatoes, one-pan meals, easy chicken recipes.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 2 pieces lemon
- 1.5 lbs golden Yukon potatoes
- 3 tbsp olive oil
- 4 pieces garlic cloves, minced
- 3 pieces fresh rosemary sprigs
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cups chicken broth
- 1 tbsp honey (optional for extra glaze)
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels and season both sides with paprika, salt, and black pepper.
Cut the Yukon potatoes into bite-sized wedges and place them in a large mixing bowl. Add 2 tablespoons of olive oil, half of the minced garlic, and a pinch of salt and pepper. Toss to coat.
Zest one lemon and set the zest aside. Slice the same lemon into thin rounds. Cut the second lemon in half and set aside for juice.
Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon of olive oil and sear the chicken thighs, skin-side down, for 3-4 minutes until golden brown. Flip and cook the other side for 2 minutes. Remove the chicken and set aside.
In the same skillet, reduce the heat to medium and add the remaining minced garlic. Cook for 1 minute until fragrant. Deglaze the skillet by pouring in the chicken broth, scraping up any browned bits.
Add the lemon juice from the second lemon half, the lemon zest, and the rosemary sprigs to the skillet. Stir well.
Place the potatoes in the skillet, spreading them out evenly. Nestle the chicken thighs, skin-side up, on top of the potatoes.
Add the lemon slices around the skillet for extra flavor. If using, drizzle honey lightly over the chicken thighs for a touch of sweetness.
Transfer the skillet to the preheated oven and roast for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden.
Remove the skillet from the oven and let rest for 5 minutes. Discard the rosemary sprigs before serving.
Serve the lemon chicken and potatoes warm, garnished with additional fresh rosemary if desired.
Nutrition Facts
Calories |
469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 635 mg | 28% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 7.3 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1060 mg | 23% | |
*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.
