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Baked Lemon Chicken and Potatoes

Baked Lemon Chicken and Potatoes is a simple yet elegant dish that combines zesty lemon flavors with tender chicken and roasted potatoes.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4 servings

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper

Ingredients

Chicken

  • 4 pieces bone-in, skin-on chicken thighs About 1.5 to 2 pounds total.

Potatoes

  • 4 medium Yukon Gold potatoes Ideal for roasting.

Marinade

  • 2 tablespoons olive oil Extra virgin is best.
  • 2 pieces lemons One for zest and juice, one for garnish.
  • 4 cloves garlic Minced.
  • 1 tablespoon fresh rosemary Or 1 teaspoon dried.
  • 1 tablespoon fresh thyme Or 1 teaspoon dried.
  • to taste salt
  • to taste pepper
  • optional fresh parsley For garnish.

Instructions

  • Preheat the oven to 425°F (220°C).
  • In a small bowl, whisk together olive oil, juice of one lemon, lemon zest, minced garlic, rosemary, thyme, salt, and pepper.
  • Marinate the chicken thighs in the marinade for at least 30 minutes.
  • Wash and cut the Yukon Gold potatoes into quarters, then toss with olive oil, salt, and pepper.
  • Line a baking sheet with parchment paper and arrange the marinated chicken and seasoned potatoes on it.
  • Add lemon slices around the chicken and potatoes.
  • Bake for about 45-50 minutes until the chicken is cooked through and potatoes are golden.
  • Let rest for 5 minutes before serving, garnished with parsley if desired.

Notes

This dish is versatile; feel free to add other vegetables or herbs as desired.