For those weeknights when you get home from work and immediately change into your sweatpants, try this recipe for Roasted Lemon Chicken Thighs with Potatoes. It’s a one-pan dinner that can be prepared in 5 minutes with only 7 ingredients, thrown in the oven, and then left to cook while you kick back and relax. That is unless I’m the only one who thinks so.
It seems boring, but the flavors of chicken, potatoes, olive oil, herbs, and lemon are impossible to surpass. You’ll appreciate this if you’re a fan of using lemons in general for roast chicken. Thighs are more manageable than a complete chicken when it comes to preparation and cooking. In addition, by sharing the same roasting pan as the chicken, the potatoes pick up some of the chicken’s taste.
To round out the meal, a simple salad is perfect alongside this entrée. Honey, olive oil, Dijon mustard, lemon juice, salt, and pepper are the only other ingredients in my quick and easy lemon vinaigrette. It’s a piece of cake.
- 6 bone-in, skin-on chicken thighs
- 1 1/2 pounds of Eastern or Yukon Gold potatoes (cut into 1-inch chunks)
- 10 cloves of peeled garlic
- 1 lemon (sliced)
- ¼ cup of chopped cilantro or parsley leaves
- ¼ cup of olive oil
- freshly ground black pepper
- The chicken thighs should be seasoned with salt and pepper and baked at 425 degrees F. Olive oil should be heated in a roasting pan over medium heat, with two burners.
- Brown the chicken in a pan with the skin down. Flip the chicken thighs after they have been searing for about 7 minutes total. Cook the potatoes in the oil, stirring occasionally. Toss the potatoes and garlic with the lemon slices and the olive oil so that everything is well coated.
- Cook the chicken and potatoes for 30 minutes, or until done. When the herbs are done cooking, remove the dish from the oven and mix them in. Serve.