Description
Savor the vibrant flavors of succulent chicken thighs marinated in zesty lemon and fresh herbs, perfectly roasted alongside tender baby potatoes for a delightful one-pan meal.
Ingredients
Scale
- 4 bone-in chicken thighs (skin-on)
- 2 fresh lemons (juiced and zested)
- 2 tbsp fresh rosemary (chopped)
- 2 tbsp fresh thyme (leaves only)
- 4 garlic cloves (minced)
- 3 tbsp olive oil
- 1 lb baby potatoes (halved if large)
- Salt and pepper to taste
Instructions
- Preheat Your Oven: Preheat your oven to 425°F (220°C). Lightly spray a large baking dish with nonstick cooking spray.
- Prepare the Marinade: In a mixing bowl, combine juice and zest from two lemons, minced garlic, chopped rosemary, thyme leaves, olive oil, salt, and pepper. Mix well.
- Marinate the Chicken: Place chicken thighs in a resealable bag or bowl. Pour half of the marinade over them, ensuring each thigh is well-coated. Let marinate for at least 30 minutes or overnight for maximum flavor.
- Prep the Potatoes: Wash baby potatoes thoroughly. Halve any larger ones for even cooking. Toss potatoes in the remaining marinade.
- Assemble Your Dish: Arrange marinated chicken thighs skin-side up in the prepared baking dish. Scatter the marinated potatoes around the chicken.
- Roasting Time: Roast in the preheated oven for about 45-50 minutes or until chicken reaches an internal temperature of at least 165°F (74°C) and is golden brown.
- Serve: Transfer to plates and drizzle with any remaining marinade from the pan before serving. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with potatoes (approximately 200g)
- Calories: 380
- Sugar: 1g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg