Roasted Potatoes Lemon Herb Chicken Pairing
A complete one-pan meal featuring tender Lemon Herb Chicken with golden roasted potatoes, infused with fresh herbs, garlic, and bright citrus notes for an effortless family dinner.
Ingredients
For the Lemon Herb Chicken:
- 6 bone-in skin-on chicken thighs (approximately 2.5 pounds)
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice about 1-2 lemons
- 2 teaspoons lemon zest
- 4 cloves garlic minced
- 2 tablespoons fresh rosemary finely chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
For the Roasted Potatoes:
- 2 pounds baby Yukon Gold potatoes halved (or quartered if large)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
For Garnish and Serving:
- 2 lemons sliced into thin rounds
- Fresh parsley chopped
- Additional lemon wedges
Instructions
Step 1: Prepare the Marinade
- First, a small bowl should be used to combine olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, oregano, smoked paprika, salt, and pepper. Moreover, this mixture should be whisked together until the ingredients are fully incorporated.
Step 2: Marinate the Chicken
- Next, the chicken thighs should be patted dry with paper towels to ensure crispy skin. Subsequently, the marinade should be rubbed generously over each piece, working it under the skin when possible. Ideally, the chicken should be refrigerated for at least 2 hours or up to 24 hours for maximum flavor development.
Step 3: Prepare the Potatoes
- Meanwhile, the baby potatoes should be halved and placed in a large bowl. Then, olive oil, salt, pepper, and garlic powder should be tossed with the potatoes until evenly coated.
Step 4: Arrange on Baking Sheet
- The oven should be preheated to 400°F. Additionally, a large rimmed baking sheet should be lined with parchment paper for easier cleanup. The seasoned potatoes should be spread in a single layer across the pan. Afterward, the marinated chicken pieces should be nestled among the potatoes, skin-side up, ensuring they’re not overcrowded.
Step 5: Add Lemon Slices
- Furthermore, lemon slices should be tucked between the chicken and potatoes, which will roast beautifully and add extra citrus flavor.
Step 6: Initial Baking
- The baking sheet should be covered with aluminum foil and placed in the preheated oven. The dish should be baked covered for 40 minutes, allowing the chicken to cook through while the potatoes begin softening.
Step 7: Finish Roasting
- After 40 minutes, the foil should be carefully removed. The potatoes should be gently tossed, and some pan juices should be spooned over the chicken. Subsequently, the dish should be returned to the oven uncovered for an additional 25-30 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender.
Step 8: Optional Broiling
- If extra crispiness is desired, the broiler should be turned on during the final 3-5 minutes of cooking. However, close attention must be paid to prevent burning.
Step 9: Rest and Serve
- Finally, the dish should be removed from the oven and allowed to rest for 5-10 minutes before serving. Fresh parsley should be sprinkled over the top, and additional lemon wedges should be provided on the side.