Prep Time: 15 mins | Cook Time: 1 hr 5 mins | Total Time: 1 hr 20 mins | Yield: 6
Enjoy an easy and very flavorful weeknight meal with your family with this lemon roasted chicken and potatoes. Always a hit and guaranteed the best, juiciest chicken with tender potatoes tossed in a lemon spice combo.
INGREDIENTS :
2 1/2 pounds bone-in-skin-on chicken thighs
1/4 c. olive oil
3 tablespoons fresh lemon juice
1 tablespoon Italian seasoning
1 teaspoon dried thyme
1/2 teaspoon paprika
4 cloves garlic, minced
1 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1 large onion, peeled and quartered
1 1/2 pounds russet potatoes, about 2 large, peeled, halved + cut into wedges
1 lemon, thinly sliced
2 tablespoons lemon zest, about 3–4 lemons
Kosher salt and fresh black pepper
Fresh parsley, chopped, for garnish
DIRECTIONS :
Step 1: Prepare the oven. Preheat it to 425 degrees F. Using the parchment paper, line a rimmed baking pan and set aside.
Step 2: Mix the olive oil with lemon zest, lemon juice, garlic, Italian seasoning, onion powder, thyme, paprika, and red pepper flakes until well combined.
Step 3: To a large bowl, add the chicken, potatoes, and onions. Pour in the lemon spice mixture and season with salt and pepper. Toss to coat the chicken and potatoes well.
Step 4: On the prepared baking pan, arrange the chicken (skin-side-up), potatoes, and onions. If desired, you can lightly sprinkle everything with salt and pepper. Using aluminium foil, tightly cover the pan and place it in the preheated oven. Bake for about 40 minutes. Remove the cover and toss the potatoes around. Make sure to spoon the pan juices over the chicken. Then, top with slices of lemon. Resume baking, uncovered, for another 25 to 30 minutes or until the chicken is completely cooked and the potatoes are tender.
Step 5: Take the pan off the oven when done and allow the roasted chicken and potatoes to rest for about 5 to 10 minutes. Serve garnished with some fresh parsley. Enjoy!
NOTES:
If desired, you can swap the chicken thighs with drumsticks. The baking time is just the same.
For this recipe, you can use baby gold potatoes instead of russet potatoes. You do not need to peel or cut the baby gold.
Thoroughly season the chicken with salt as the salt enhances the flavors and ensures juicy chicken.
Nutrition Facts:
Amount Per Serving: Calories 421, Total Fat 17.4g 22%, Cholesterol 177.6mg 59%, Sodium 187.6mg 8%, Total Carbohydrate 26.3g 10%, Sugars 2.4g, Protein 40.3g 81%, Vitamin A2%, Vitamin C22%
