Baked Lemon Chicken and Potatoes
Ingredients
The chicken
-
6
large
bone-in skin-on chicken thighs
The dressing
-
¼
cup
olive oil
-
1
Tbsp
lemon zest
-
¼
cup
lemon juice
-
2
Tbsp
minced garlic
-
1
Tbsp
chopped fresh thyme
-
1
Tbsp
chopped fresh rosemary or oregano
-
5
Tbsp
chopped fresh parsley, divided
-
to taste
Salt and freshly ground black pepper
The potatoes
-
2½
lbs
Yukon gold potatoes, cut into 2/3-inch cubes
Instructions
- 1. Preheat the oven to 400°F and prepare a baking sheet with cooking spray.
- 2. In a bowl, whisk together olive oil, lemon zest, lemon juice, garlic, thyme, rosemary, and 3 Tbsp of parsley.
- 3. Toss half of the dressing with the potatoes in a mixing bowl, season with salt and pepper, and spread them on the baking sheet.
- 4. Toss the chicken with the remaining dressing, season with salt and pepper, and place it over the potatoes on the baking sheet.
- 5. Bake for about 45 minutes until the chicken is cooked through and the potatoes are tender. Broil for additional browning if desired.
- 6. Garnish with the remaining parsley before serving.
Nutrition Facts (estimated)
Servings
6
Calories
615
Total fat
38g
Total carbohydrates
38g
Total protein
32g
Sodium
150mg
Cholesterol
165mg
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