Lemon-Herb Chicken & Potatoes
A simple, one-pan roasted chicken and potatoes dish — juicy chicken thighs cooked with potatoes, garlic, lemon and herbs for a comforting, flavorful meal.
Equipment
- Baking dish or sheet pan
Ingredients
Chicken
- 4 bone-in, skin-on chicken thighs chicken thighs
Potatoes & Vegetables
- 500 g baby potatoes (halved) or regular potatoes cut into pieces
Seasoning & Marinade
- 3 tablespoons olive oil
- 1 lemon (zested and juiced) juice + zest of 1 lemon
- 3 cloves garlic, minced
- 1 teaspoon dried oregano (or fresh herbs like rosemary or thyme)
- Salt & pepper, to taste
Instructions
- Preheat the oven to 200 °C (≈400 °F).
- In a large bowl, whisk together the olive oil, lemon juice and zest, minced garlic, oregano, salt and pepper to create the marinade.
- Add the chicken thighs and potatoes to the bowl, and toss to coat them evenly in the marinade.
- Arrange the chicken (skin-side up) and potatoes in a single layer on a baking dish or sheet pan. If there is leftover marinade, drizzle over the top.
- Bake in the preheated oven for about 40–45 minutes, or until chicken is cooked through (internal temperature ~ 74 °C / 165 °F) and potatoes are fork-tender. If you like a crispier skin or browned potatoes, you can broil for the last 5 minutes.
- Let rest a few minutes before serving. Optionally, garnish with fresh herbs (parsley, thyme or oregano) and serve with lemon wedges.