Roasted Herbed Chicken with Potatoes and Creamy Lemon Sauce
Indulge in the comforting flavors of Roasted Herbed Chicken with Potatoes and Creamy Lemon Sauce, a one-pan wonder that’s perfect for weeknight dinners or special occasions. Tender, juicy chicken thighs are roasted alongside golden baby potatoes, all seasoned with aromatic rosemary, thyme, and garlic for a burst of savory freshness. The dish is elevated with a luscious creamy lemon sauce, made from butter, chicken stock, and a hint of tangy lemon zest and juice, adding a velvety, citrusy finish. Garnished with fresh parsley for a pop of color, this crowd-pleaser is not only easy to prepare but also delivers restaurant-quality flavor in under an hour. Perfectly balanced and utterly satisfying, this recipe will become your new go-to for a hearty, elegant meal.
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Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 1.5 pounds Baby potatoes (halved)
- 3 tablespoons Olive oil
- 4 cloves Garlic cloves (minced)
- 1 tablespoon Fresh rosemary (chopped)
- 1 tablespoon Fresh thyme (chopped)
- 2 teaspoons Salt
- 1 teaspoon Black pepper (freshly ground)
- 4 tablespoons Unsalted butter
- 1.5 cups Chicken stock
- 0.5 cups Heavy cream
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels and set aside.
In a large mixing bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and half of the minced garlic. Spread the potatoes onto a large baking sheet in a single layer.
Rub the chicken thighs with the remaining 1 tablespoon of olive oil, the chopped rosemary, thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Place the chicken thighs skin-side up on top of the potatoes.
Transfer the baking sheet to the oven and roast for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden brown.
While the chicken and potatoes are roasting, prepare the creamy lemon sauce. In a medium saucepan over medium heat, melt the butter.
Add the remaining minced garlic to the saucepan and sauté for 1 minute, or until fragrant.
Pour in the chicken stock and bring to a gentle simmer. Allow it to reduce slightly, about 3-4 minutes.
Reduce the heat to low and mix in the heavy cream, lemon juice, and lemon zest. Simmer the sauce for 2-3 minutes, stirring occasionally, until slightly thickened.
Remove the chicken and potatoes from the oven. Transfer the chicken to a plate and tent with foil to keep warm.
Spoon the roasted potatoes onto a serving platter. Drizzle some of the creamy lemon sauce over the potatoes, and then carefully place the chicken thighs on top.
Garnish with the chopped parsley and serve the remaining lemon sauce on the side for dipping or pouring.
Enjoy your flavorful Roasted Herbed Chicken with Potatoes and Creamy Lemon Sauce!
Nutrition Facts
Calories |
779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 1146 mg | 50% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 2.1 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 57 mg | 4% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 1065 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.
