Oven-Roasted Lemon Herb Chicken with Potatoes

Looking for a simple, yet flavorful dinner that’s both comforting and healthy? This Oven-Roasted Lemon Herb Chicken with Potatoes is the perfect solution. The zesty lemon and aromatic herbs elevate the chicken and potatoes, creating a harmonious and mouthwatering meal. Roasting everything together in one pan saves time and minimizes cleanup, making this dish an ideal option for busy weeknights or a casual family dinner. With a balance of savory herbs, bright citrus, and tender roasted chicken and potatoes, this dish promises to please even the pickiest eaters. The combination of garlic, lemon, and herbs infuses every bite, ensuring a satisfying and flavorful experience from start to finish.

Why You’ll Love This Recipe

This Oven-Roasted Lemon Herb Chicken with Potatoes is everything you want in a one-pan meal. It’s quick and easy to prepare, requiring only 10 minutes of prep time, yet it’s packed with bold flavors. The lemon adds a refreshing tang that perfectly complements the savory chicken and potatoes, while the dried oregano and thyme lend an earthy, herby aroma. The best part? The chicken and potatoes roast together, absorbing all the flavors of the marinade, making every bite juicy, tender, and full of flavor. Whether you’re looking for a delicious family dinner or something impressive for guests, this dish is sure to be a hit.

Ingredients

• Chicken breasts
• Potatoes (peeled and cut into chunks)
• Olive oil
• Lemons (juiced and zested)
• Garlic (minced)
• Dried oregano
• Dried thyme
• Salt and pepper

Variations

1. Add vegetables: Toss in some carrots, bell peppers, or onions to the roasting dish for added color and flavor.
2. Spicy kick: Add a pinch of red pepper flakes to the herb mixture for a little heat.
3. Different herbs: Use fresh herbs like rosemary or basil for a slightly different flavor profile.
4. Change up the potatoes: Sweet potatoes can be used instead of regular potatoes for a touch of sweetness and extra nutrients.
5. Chicken thighs: If you prefer dark meat, substitute chicken thighs for the breasts for a richer flavor.

How to Make the Recipe

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C), ensuring it’s hot enough to properly roast the chicken and potatoes.

Step 2: Prepare the Herb Mixture

In a small bowl, mix together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, salt, and pepper. This mixture will serve as both a marinade and a seasoning for the chicken and potatoes.

Step 3: Prepare the Baking Dish

Place the chicken breasts and potato chunks in a large baking dish. Ensure that there’s enough space for the chicken and potatoes to spread out evenly.

Step 4: Coat the Chicken and Potatoes

Pour the lemon herb mixture over the chicken and potatoes, making sure that everything is evenly coated. Toss the potatoes a little if needed to ensure they soak in the marinade.

Step 5: Roast in the Oven

Roast the dish in the preheated oven for 30-35 minutes, or until the chicken is fully cooked through and the potatoes are tender when pierced with a fork. You can check the chicken’s internal temperature, which should reach 165°F (75°C) when done.

Step 6: Serve and Enjoy

Once cooked, remove the dish from the oven. Serve the chicken breasts with the roasted potatoes, making sure to drizzle any pan juices over the dish for added flavor.

Tips for Making the Recipe

• Evenly cut potatoes: To ensure even cooking, cut the potatoes into similar-sized chunks.
• Marinate for extra flavor: If you have time, marinate the chicken and potatoes in the lemon herb mixture for up to 2 hours before roasting for deeper flavor.
• Baste the chicken: During the last 10 minutes of cooking, baste the chicken with the pan juices for an extra boost of flavor and moisture.
• Crispier potatoes: For crispier potatoes, you can broil them for the last 5 minutes of cooking. Just keep an eye on them to avoid burning.

How to Serve

This Oven-Roasted Lemon Herb Chicken with Potatoes is perfect on its own or paired with a side salad, roasted vegetables, or steamed greens. You could also serve it with a warm, crusty bread to soak up the flavorful juices. For a complete meal, consider pairing it with a glass of white wine, like a crisp Chardonnay or Sauvignon Blanc, to complement the bright lemon and herb flavors.

Make Ahead and Storage

Storing Leftovers

Store any leftover chicken and potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until hot, ensuring the chicken remains moist.

Freezing

To freeze, allow the chicken and potatoes to cool completely. Place them in an airtight container or freezer bag, and store in the freezer for up to 2 months. When ready to eat, thaw overnight in the refrigerator and reheat in the oven for best results.

Reheating

Reheat leftovers in the oven at 350°F (175°C) for 15-20 minutes or until heated through. If reheating in the microwave, place a damp paper towel over the dish to retain moisture.

FAQs

1. Can I use bone-in chicken for this recipe?

Yes, you can use bone-in chicken. Just be sure to adjust the cooking time, as bone-in pieces will take a bit longer to cook—about 40-45 minutes.

2. Can I make this recipe with skin-on chicken breasts?

Yes, skin-on chicken breasts will work. The skin will become crispy as it roasts, adding extra flavor and texture.

3. Can I substitute the potatoes with other vegetables?

Yes, you can substitute potatoes with other root vegetables like carrots or parsnips. Adjust the cooking time as needed, depending on the vegetable.

4. Can I use fresh herbs instead of dried ones?

Yes, fresh herbs can be used instead of dried. Use about three times the amount of fresh herbs as you would dried (e.g., 1 tablespoon dried oregano = 3 tablespoons fresh oregano).

5. What if I don’t have olive oil?

If you don’t have olive oil, you can substitute it with any other cooking oil, such as vegetable oil, avocado oil, or melted butter.

6. Can I cook this dish in a cast-iron skillet?

Yes, you can use a cast-iron skillet for this recipe. It will help achieve a nice crispy texture on the potatoes and chicken.

7. How can I ensure my chicken is cooked through?

To check the chicken, use a meat thermometer. The internal temperature should reach 165°F (75°C) to ensure it’s fully cooked.

8. Can I add cheese to the dish?

Yes, for an extra indulgent touch, you can sprinkle grated Parmesan or mozzarella cheese over the chicken during the last 5 minutes of roasting.

9. Can I prepare the dish ahead of time?

You can prep the chicken and potatoes by marinating them in the lemon herb mixture for up to 2 hours before roasting. Just make sure to cook them immediately after marinating.

10. Can I make this recipe with chicken thighs?

Absolutely! Chicken thighs will work wonderfully in this recipe. They are more flavorful and tend to remain juicier than chicken breasts.

Conclusion

This Oven-Roasted Lemon Herb Chicken with Potatoes is a simple, flavorful dish that’s sure to become a staple in your meal rotation. With minimal prep time and only a handful of ingredients, it’s the perfect weeknight dinner that’s both comforting and healthy. The combination of juicy chicken, tender potatoes, and fresh lemony herbs will make your taste buds sing. Whether you’re cooking for a family or preparing a meal for one, this recipe is a surefire winner!

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