Lemon Herb Roasted Chicken and Potatoes
A simple and flavorful one-pan meal featuring roasted chicken and potatoes with lemon and herbs.
15m prep + 50m cook4 servings
SOY-free
550 cal|40g protein|40g carbs|25g fat|4g fiber
Ingredients
- 2 lbs Chicken pieces (bone-in, skin-on)
- 1.5 lbs Potatoes (Yukon gold)
- 3 tablespoons Olive oil
- 1 medium Lemon
- 4 cloves Garlic
- 2 teaspoons Rosemary
- 2 teaspoons Thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
- 1Preheat oven to 400°F (200°C).
- 2Wash and chop potatoes into 1-inch pieces. Place in a large bowl.
- 3Mince garlic, chop rosemary and thyme.
- 4Add olive oil, garlic, rosemary, thyme, salt, and pepper to the potatoes. Toss to coat.
- 5Spread the potatoes in a single layer on a baking sheet.
- 6Place the chicken pieces on top of the potatoes.
- 7Squeeze lemon juice over the chicken and potatoes. Place lemon halves amongst the chicken.
- 8Roast for 45-50 minutes, or until chicken is cooked through and 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.
Related Guides
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.