One-Pan Lemon Herb Roasted Chicken and Potatoes
A vibrant and effortless weeknight dinner featuring juicy chicken thighs and crispy gold potatoes roasted with fresh rosemary, garlic, and a bright lemon vinaigrette.
Ingredients
Ingredients
- 1.5 lb boneless skinless chicken thighs trimmed of excess fat
- 1.5 lb baby Yukon Gold potatoes halved or quartered into 1-inch pieces
- 0.25 cup extra virgin olive oil
- 2 tbsp fresh lemon juice about half a large lemon
- 4 cloves garlic minced
- 1 tbsp fresh rosemary finely chopped
- 1 tsp dried oregano
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper freshly cracked
- 1 large lemon sliced into thin rounds for roasting
Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Variation: Add fresh asparagus or green beans during the last 15 minutes of roasting for a complete veggie boost. Serve with a side of tzatziki or Greek yogurt for dipping.