Lemon Garlic Chicken with Potatoes

Lemon Garlic Chicken with Potatoes

This Lemon Garlic Chicken recipe is the ideal hands-off dinner that's simple, satisfying and made in one pan. Roasting everything together in the same pan lets the flavors mingle, producing juicy meat and tender, golden potatoes. With a 15 minute prep time, it's a go-to for busy weeknights. Gluten-free, dairy-free, egg-free.

Course Main Course

Cuisine French

Diet Gluten Free, Low Lactose

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 355kcal

Author Tessa

Ingredients

1 ½ pounds baby potatoes halved
3 tablespoons olive oil
4 cloves garlic minced
1 lemon zested and juiced
1 teaspoon dried thyme
¾ teaspoon salt
½ teaspoon black pepper
1 ½ pounds chicken thighs bone-in or boneless

US Customary - Metric

Instructions

Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
Place the potatoes on the prepared pan, drizzle with half the olive oil, and season with salt and pepper. Toss and spread them evenly on the pan. Roast potatoes for 15 minutes.
While the potatoes roast, toss chicken in a large bowl with the remaining oil, garlic, lemon zest and juice, dried thyme, ¾ teaspoon salt, and ½ teaspoon pepper.
When potatoes have roasted for 15 minutes, remove the pan, add chicken, and return to the oven.
Roast for 20–25 minutes, until chicken is cooked through (internal temperature 165 degrees F) and potatoes are golden. Season with additional salt and pepper if desired.

Notes

Storage: Allow leftovers to cool completely then transfer to an airtight container. Store in the refrigerator for up to 3 days.

Reheating: Reheat leftovers in a covered baking dish, in an oven pre-heated to 350°F for 20-30 minutes until piping hot throughout.

Nutrition