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Easy One-Pan Lemon Herb Chicken & Potatoes Dinner

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 550
A simple, flavorful one-pan meal featuring tender chicken thighs, roasted potatoes, and fresh lemon herbs, perfect for a quick weeknight dinner.

Ingredients

Protein

  • 2 lbs bone-in, skin-on chicken thighs (about 4-6 pieces)

Vegetables

  • 1.5 lbs baby potatoes (halved or quartered)

Herbs & Spices

  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 4 cloves garlic, minced
  • 1 tsp salt
  • 0.5 tsp black pepper

Citrus

  • 1 lemon lemon, half thinly sliced, half for juicing

Instructions 

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
  • Toss potatoes with 2 tbsp olive oil, half garlic, rosemary, thyme, 0.5 tsp salt, 0.25 tsp pepper. Spread on one side of sheet.
  • Pat chicken dry, toss with remaining oil, garlic, herbs, salt, pepper. Arrange skin-side up on other side of sheet.
  • Place lemon slices among chicken and potatoes. Bake 30-35 mins until chicken reaches 165°F and potatoes are tender.
  • Remove from oven, squeeze lemon juice over dish, rest 5 mins, then serve.

Notes

For extra crispiness, broil for 2-3 minutes at the end.
Calories: 550kcal
Cost: $15
Course: Dinner
Cuisine: American
Keyword: Chicken, lemon, Rosemary