Description
A zesty and savory one-pan meal featuring tender roasted chicken thighs and crispy golden Yukon gold potatoes, infused with fresh lemon juice, zest, and aromatic rosemary for a simple yet flavorful family-friendly dinner.
Ingredients
Scale
Protein
- 6 bone-in, skin-on chicken thighs
Vegetables
- 1.5 pounds Yukon gold potatoes, cut into bite-sized chunks
- 3–4 garlic cloves, minced
Herbs & Aromatics
- 2 tablespoons fresh rosemary, chopped, plus extra sprigs for roasting and garnish
- Zest of 1 lemon
- Juice of 1 large lemon (about 3 tablespoons)
Oils & Seasonings
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, plus more to taste
- ½ teaspoon freshly ground black pepper, plus more to taste
Instructions
- Prep the Ingredients: Pat the chicken thighs dry with paper towels to ensure crispy skin. Cut the potatoes into evenly sized bite-sized chunks. Mince the garlic, zest the lemon, and juice it. Set aside all prepared ingredients for quick assembly.
- Marinate the Chicken: In a large bowl, combine 2 tablespoons olive oil, fresh lemon juice, lemon zest, minced garlic, chopped rosemary, salt, and pepper. Toss the chicken thighs in the mixture and let marinate for at least 15 minutes, or up to 1 hour for better flavor infusion.
- Prepare the Roasting Pan: Spread the potato chunks evenly in a single layer on a roasting pan or rimmed baking sheet. Drizzle with remaining 1 tablespoon olive oil, season with salt, pepper, and lay a few rosemary sprigs on top. Toss to coat evenly. Nestle the marinated chicken thighs skin-side up among the potatoes.
- Roast Until Golden and Juicy: Place the pan in a preheated oven at 400°F (200°C) and roast for 40-45 minutes. Periodically check that the potatoes are tender and the chicken skin is golden and crisp. The internal temperature of chicken should reach 165°F (74°C) for safe consumption.
- Rest and Serve: Remove from oven and allow the chicken to rest for 5 minutes to retain juices and tenderness. Garnish with additional fresh rosemary sprigs or lemon wedges before serving for an inviting presentation.
Notes
- Pat chicken dry thoroughly before marinating to maximize skin crispiness.
- Cut potatoes uniformly to ensure even roasting alongside chicken.
- Use fresh rosemary for brightest herbal flavor; dried rosemary is less aromatic.
- Avoid overcrowding the roasting pan so air circulates and crisping occurs.
- Resting chicken after roasting keeps it juicy and tender.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg