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Lemon Rosemary Chicken and Potatoes

Lemon Rosemary Chicken and Potatoes
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Lemon Rosemary Chicken and Potatoes is a comforting and flavorful one-pan meal featuring juicy, tender chicken thighs roasted alongside golden, crispy baby potatoes. Infused with zesty lemon, fresh rosemary, and garlic, this easy-to-make dish delivers vibrant citrus and earthy herb notes perfect for any weeknight dinner with minimal effort and cleanup.

Ingredients

Scale

Main Ingredients

  • 4 skin-on, bone-in chicken thighs
  • 1.5 pounds baby potatoes, washed and halved
  • 3 sprigs fresh rosemary, leaves stripped and chopped
  • 1 lemon, zest and juice
  • 3 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat the Oven and Prepare Ingredients: Preheat your oven to 425°F (220°C). While it heats, wash and halve your baby potatoes. Zest and juice one lemon, mince the garlic, and strip fresh rosemary leaves from their stems.
  2. Season the Chicken and Potatoes: Place the chicken thighs and potatoes in a large bowl. Drizzle with olive oil, lemon zest, lemon juice, garlic, chopped rosemary leaves, salt, and pepper. Toss everything gently to evenly coat all the pieces with the flavorful mixture.
  3. Arrange in a Baking Dish: Transfer the chicken thighs skin-side up to a baking dish or rimmed sheet pan. Nestle the potatoes around the chicken in a single layer for even roasting.
  4. Roast Until Golden and Juicy: Place the baking dish in the oven and roast for about 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are tender and golden brown.
  5. Rest and Serve: Remove from the oven and let the chicken rest for 5 minutes before serving. This allows juices to redistribute, ensuring the meat stays moist and succulent.

Notes

  • Pat chicken dry before seasoning to achieve crispier skin during roasting.
  • Use fresh rosemary for the best flavor; dried herbs can be substituted but won’t be as aromatic.
  • Cut potatoes into similar sizes to ensure even cooking.
  • Do not overcrowd the pan; give chicken and potatoes enough space for proper roasting.
  • Use a meat thermometer to check chicken’s internal temperature for perfect doneness.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
  • Reheat in the oven at 350°F for 10-15 minutes to restore crispiness; avoid microwaving.

Nutrition

Keywords: lemon chicken, rosemary chicken, roasted potatoes, one-pan meal, easy dinner, weeknight recipe, gluten free

Find it online: https://ninagourmet.com/lemon-rosemary-chicken-and-potatoes/