One-Pan Lemon Herb Chicken and Roasted Potatoes

Ingredients

• 1.5 lbsBoneless, skinless chicken thighs
• 1.5 lbsSmall red or Yukon gold potatoes
• 3 tablespoonsOlive oil
• 2Lemons
• 4Garlic cloves
• 2 teaspoonsDried Italian seasoning
• 1 teaspoonSalt
• 0.5 teaspoonBlack pepper
• 2 tablespoonsFresh parsley (optional, for garnish)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for effortless cleanup.

   ⏱ 5 min
2. 2

   Dice the potatoes into 1-inch pieces. Thinly slice one lemon and set aside. Juice the remaining lemon. Mince the garlic cloves. In a large mixing bowl, combine the chopped potatoes and chicken thighs. Add the olive oil, lemon juice, minced garlic, dried Italian seasoning, salt, and black pepper. Toss thoroughly until all ingredients are evenly coated.

   ⏱ 10 min
3. 3

   Spread the chicken and potatoes in a single layer on the prepared baking sheet. Ensure there's a little space between pieces for optimal roasting. Arrange the reserved thin lemon slices over the chicken and potatoes.

   ⏱ 2 min
4. 4

   Roast for 30-35 minutes. Halfway through, gently flip the potatoes and chicken to ensure even browning. The dish is ready when the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden brown.

   ⏱ 35 min
5. 5

   Carefully remove the baking sheet from the oven. If desired, sprinkle with fresh chopped parsley before serving hot.

   ⏱ 1 min