Cooking Lucid
Speedy Lemon Herb Roasted Chicken and Potatoes
A simple and flavorful one-pan meal perfect for weeknights. Juicy chicken and tender potatoes come together with bright lemon and fresh herbs for a satisfying family dinner.
Prep 15 min
Cook 45 min
Total 1h
Serves 4
Ingredients
Step 1 — For the Chicken and Potatoes
- 4 boneless, skinless chicken thighs
- 1.5 lbs baby potatoes, halved or quartered
- 1 red onion, cut into wedges
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- Salt and freshly ground black pepper to taste
- 1 lemon, half juiced, half sliced
Step 2 — For Garnish
- Fresh parsley, chopped
Instructions
- 1
Preheat Oven & Prep Veggies
Preheat your oven to 400°F (200°C). Wash and halve or quarter the baby potatoes. Cut the red onion into wedges.
- 2
Season Chicken & Potatoes
In a large bowl, toss the potatoes and red onion with olive oil, oregano, thyme, garlic powder, salt, and pepper. Add the chicken thighs to the bowl and toss to coat them in the seasoning mixture as well.
- 3
Arrange on Baking Sheet
Spread the seasoned potatoes and onions in a single layer on a large baking sheet. Nestle the chicken thighs among the vegetables. Squeeze the juice of half a lemon over everything, and place the lemon slices on top of the chicken and vegetables.
- 4
Roast
Roast for 40-45 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the potatoes are tender and browned. Flip halfway through for even cooking.
- 5
Garnish and Serve
Garnish with fresh chopped parsley before serving hot.
Nutrition per serving: 550 cal · 35g protein · 45g carbs · 28g fat · 5g fiber
