Lemon Herb Roasted Chicken and Potatoes
A simple and flavorful one-pan meal featuring roasted chicken and potatoes with lemon and herbs. A complete lunch that's easy to prepare and clean up.
15m prep + 45m cook4 servings
SOY-free
520 cal|35g protein|30g carbs|30g fat|4g fiber
Ingredients
- 4 pieces Bone-in, skin-on chicken thighs
- 1.5 lbs Yukon gold potatoes
- 3 tablespoons Olive oil
- 1 medium Lemon
- 4 cloves Garlic
- 2 tablespoons Fresh rosemary
- 2 tablespoons Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
- 1Preheat oven to 400°F (200°C).
- 2Wash and quarter the potatoes. Place them in a large bowl.
- 3In the same bowl, add olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and pepper. Toss to coat.
- 4Arrange the potatoes in a single layer on a baking sheet.
- 5Place the chicken thighs on top of the potatoes.
- 6Squeeze the juice of half a lemon over the chicken and potatoes. Slice the remaining half into wedges and place among the chicken and potatoes.
- 7Roast for 45 minutes, or until the chicken is cooked through and the potatoes are tender.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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