Lemon Herb Roasted Chicken and Potatoes
A simple and flavorful one-pan meal featuring roasted chicken and potatoes with lemon and herbs.
Ingredients
- about 910 g Chicken pieces (bone-in, skin-on)
- about 680 g 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
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to about 205°C (200°C).
- 2Wash and chop potatoes into 2.54 cm 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.
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