Roasted Herb Chicken with Potatoes
Infused with fragrant herbs and zesty lemon, this Roasted Herb Chicken with Potatoes is the ultimate one-pan meal that combines ease and elegance. Tender, juicy chicken thighs roast to perfection atop a bed of golden Yukon Gold potatoes, all seasoned with fresh rosemary, thyme, and garlic. A splash of chicken stock keeps everything moist while creating a flavorful, savory pan sauce. The addition of lemon slices adds a refreshing bright note that balances the richness of the dish. Ready in just over an hour, this comforting yet refined recipe is perfect for weeknight dinners or casual entertaining. Plus, it’s an all-in-one recipe that minimizes cleanup, making it as practical as it is delicious.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 4 medium Yukon Gold potatoes
- 3 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 2 teaspoons fresh rosemary
- 2 teaspoons fresh thyme
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 large lemon
- 0.5 cup chicken stock
Instructions
Preheat your oven to 425°F (220°C).
Rinse the chicken thighs under cold water and pat them dry with paper towels.
Peel and cut each potato into quarters. Place them in a large mixing bowl.
Add 2 tablespoons of olive oil, 2 cloves of minced garlic, 1 teaspoon of rosemary, 1 teaspoon of thyme, 1 teaspoon of salt, and 0.5 teaspoon of pepper to the potatoes. Toss to thoroughly coat.
Place the seasoned potatoes in a single layer on a large baking sheet or roasting pan.
Brush the chicken thighs with the remaining olive oil and season with the remaining garlic, rosemary, thyme, salt, and pepper. Squeeze half of the lemon over the chicken for added zest.
Arrange the chicken thighs on top of the potatoes, ensuring they are skin-side up.
Pour chicken stock into the pan around the edges, taking care not to wash away the seasonings.
Cut the remaining half of the lemon into slices and place them around the chicken and potatoes.
Bake in the preheated oven for about 40-50 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the skin is crispy and golden.
Remove from oven and let it rest for about 5 minutes before serving.
Serve the roasted chicken with the flavorful potatoes, spooning any pan juices over the dish for enhanced flavor.
Nutrition Facts
Calories |
2437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.8 g | 189% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 497 mg | 166% | |
| Sodium | 4154 mg | 181% | |
| Total Carbohydrate | 153.5 g | 56% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 7.7 g | ||
| Protein | 132.6 g | 265% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 4870 mg | 104% | |
*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.
