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- 4 bone-in, skin-on chicken thighs - 1 pound baby potatoes, halved - 1 large lemon, zested and juiced - 4 cloves garlic, finely minced - 2 tablespoons extra virgin olive oil - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and freshly ground black pepper, to taste - Fresh parsley, finely chopped (for garnish) For chicken thighs, you can use bone-in or boneless. Bone-in gives more flavor. For potatoes, you can swap baby potatoes with Yukon Gold or red potatoes. If you want a citrus kick, try lime juice instead of lemon juice. Olive oil can be replaced with avocado oil for a different taste. If you lack fresh garlic, use garlic powder; just adjust the amount to avoid overpowering the dish. I love using bone-in, skin-on chicken thighs for this dish. They stay juicy during cooking, and the skin crisps up nicely. If you prefer a leaner option, skinless chicken breasts work too. For potatoes, baby potatoes are perfect. They cook evenly and are easy to handle. However, larger potatoes can be diced into smaller pieces if needed. The key is to ensure even cooking for both chicken and potatoes. To start, preheat your oven to 400°F (200°C). This heat helps cook the chicken evenly. Grab a big mixing bowl and add the lemon zest and juice. Next, add the minced garlic, olive oil, dried oregano, and dried thyme. Don’t forget to sprinkle in salt and pepper to taste. Whisk this mix until it looks smooth and blended. Now, add the chicken thighs to the bowl. Make sure they are fully covered in the marinade. Gently toss the chicken so every piece gets the flavor. Let the chicken sit for about 15 minutes. This wait time allows the chicken to soak in the zesty goodness. While the chicken marinates, it’s time to focus on the potatoes. Take your baby potatoes and cut them in half. Place them in a large, oven-safe skillet. Drizzle a little olive oil over them and season with salt and pepper. Toss the potatoes well so they all get coated in the oil and seasoning. This step makes sure the potatoes roast nicely and soak up all the flavors during baking. Once the chicken is ready and the potatoes are prepped, it’s time to combine them. Place the marinated chicken thighs on top of the potatoes in the skillet. Pour any leftover marinade over both the chicken and potatoes. This adds extra flavor. Now, carefully move the skillet into the preheated oven. Bake everything for 35 to 40 minutes. To check for doneness, the chicken should reach an internal temperature of 165°F (74°C). The potatoes should be soft enough to poke with a fork. For a crispy skin on the chicken, switch your oven to broil for the last 2 to 3 minutes. Keep an eye on it to prevent burning. Once done, take the skillet out and let it rest for a few minutes. Before serving, sprinkle fresh parsley on top for color and a fresh taste. To make your chicken burst with flavor, marinate it well. Use fresh lemon juice and zest for a bright taste. Mix minced garlic, olive oil, oregano, and thyme into the marinade. Coat the chicken thoroughly. Let it sit for at least 15 minutes. For a stronger flavor, marinate for up to two hours. Always keep it in the fridge while marinating. This helps the chicken soak in all the tasty herbs and lemon. For crispy skin, start with bone-in, skin-on chicken thighs. The skin holds moisture and flavor. As the chicken cooks, the fat under the skin helps it crisp up. Set your oven to broil for the last few minutes. Watch closely to prevent burning. This gives you that golden, crunchy skin without drying out the meat. Cook your chicken at 400°F (200°C) for 35 to 40 minutes. Check the internal temperature; it should reach 165°F (74°C). This ensures the chicken is safe to eat and juicy. The potatoes should be fork-tender by the end. If they need a bit more time, leave them in while the chicken rests. This way, everything is perfectly cooked and ready to enjoy together. {{image_4}} You can swap chicken for other proteins. Try bone-in pork chops or lamb chops. These options bring unique flavors. For a lighter choice, use skinless chicken breast. You can also use turkey thighs for a twist. Adding veggies makes this dish more colorful and healthy. Carrots, bell peppers, or zucchini work well. Chop them into small pieces and mix with the potatoes. You can also toss in green beans for extra crunch. Change up the herbs to create new tastes. Instead of oregano and thyme, try rosemary or dill. Each herb adds its own special flavor. You can even use fresh herbs for a brighter taste. A splash of balsamic vinegar can also enhance the dish’s depth. After enjoying your One-Pan Lemon Herb Chicken & Potatoes, store any leftovers promptly. Place the chicken and potatoes in an airtight container. This helps keep the dish fresh. Make sure it cools down first before sealing. Store in the fridge for up to three days. This way, you can enjoy the flavors again soon. To reheat your leftovers, preheat your oven to 350°F (175°C). Place the chicken and potatoes on a baking sheet. Cover them with foil to keep them moist. Heat for about 15-20 minutes until everything is warm. You can also use a microwave. Just heat in short bursts, stirring often to avoid hot spots. If you want to save some for later, freezing is easy. Make sure your chicken and potatoes are fully cooled first. Then, pack them in freezer-safe bags or containers. Remove as much air as possible. You can freeze them for up to three months. When you’re ready to eat, thaw in the fridge overnight. Reheat as mentioned above for a quick meal. Yes, you can use boneless chicken thighs. They will cook faster than bone-in thighs. Adjust the baking time to about 25-30 minutes. Make sure the chicken is still marinated well. This will keep it juicy and flavorful. Check the internal temperature of the chicken. It should reach 165°F (74°C) for safe eating. You can use a meat thermometer for this. Another way is to cut into the thickest part. The juices should run clear, not pink. This dish pairs well with simple sides. Consider a fresh green salad or steamed vegetables. Rice or quinoa are also great options. Feel free to add some crusty bread to soak up the sauce. These sides complement the lemon and herbs nicely. This post covered key steps for making a great chicken and potato dish. We discussed the right ingredients, their measurements, and some handy substitutes. I shared tips for marination and achieving crispy chicken skin. We also explored tasty variations and how to store leftovers properly. With these insights, you can create a meal your family will love. Enjoy cooking, and let these recipes inspire your culinary journey!

One-Pan Lemon Herb Chicken & Potatoes

Enjoy a delicious meal with this One-Pan Lemon Herb Chicken & Potatoes recipe! This easy-to-follow dish combines tangy lemon and fragrant herbs, creating a flavorful experience for your family. Perfect for busy weeknights, it requires minimal cleanup and serves four. Click through to uncover the full recipe and elevate your dinner routine with this delightful and hassle-free meal! Don't miss out on the mouthwatering flavors that await you!
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Ingredients
  

4 bone-in, skin-on chicken thighs

1 pound baby potatoes, halved

1 large lemon, zested and juiced

4 cloves garlic, finely minced

2 tablespoons extra virgin olive oil

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and freshly ground black pepper, to taste

Fresh parsley, finely chopped (for garnish)

Instructions
 

Begin by preheating your oven to 400°F (200°C) to prepare for baking.

    In a spacious mixing bowl, combine the lemon zest, lemon juice, minced garlic, olive oil, dried oregano, dried thyme, and a generous pinch of salt and pepper. Whisk the mixture together until the ingredients are well-blended.

      Add the chicken thighs into the bowl, ensuring they are submerged in the marinade. Toss them gently until each piece is fully coated. Allow the chicken to marinate for about 15 minutes to absorb the vibrant flavors.

        In a large, oven-safe skillet or baking dish, place the halved baby potatoes. Drizzle them with a bit of olive oil, and season with salt and pepper. Toss the potatoes thoroughly to ensure each one is well coated.

          Place the marinated chicken thighs on top of the seasoned potatoes in the skillet. Pour any remaining marinade from the bowl evenly over both the chicken and potatoes for added flavor.

            Transfer the skillet to the preheated oven and bake for 35-40 minutes. The chicken is ready when it reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.

              For an extra crispy skin on the chicken, switch the oven to broil mode for the last 2-3 minutes of cooking. Keep a close eye to avoid over-browning or burning.

                Once done, remove the skillet from the oven and allow the dish to rest for a few minutes. Before serving, garnish generously with freshly chopped parsley for a pop of color and freshness.

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4

                    - Presentation Tips: For a charming, rustic feel, serve directly from the skillet. Alternatively, transfer the chicken and potatoes onto a large serving platter, garnishing with additional fresh parsley for visual appeal. Add lemon wedges on the side for an extra burst of citrus zest!