Description
This Lemon Herb Chicken & Potatoes recipe combines juicy, tender chicken thighs marinated in a zesty lemon and aromatic herbs mixture, paired perfectly with roasted cubed potatoes. Oven-baked to golden perfection, it’s a simple yet flavorful meal ideal for a comforting dinner.
Ingredients
Scale
Chicken & Marinade
- 4 chicken thighs
- 2 tablespoons olive oil
- 1 lemon (juice and zest)
- 2 teaspoons dried herbs (oregano, thyme)
- Salt to taste
- Pepper to taste
Potatoes
- 4 medium potatoes (cubed)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking the chicken and potatoes evenly.
- Prepare Marinade: In a mixing bowl, combine olive oil, freshly squeezed lemon juice, lemon zest, dried oregano, dried thyme, salt, and pepper. Stir well to blend all the flavors.
- Marinate Chicken: Add the chicken thighs to the marinade mixture, coating them thoroughly to infuse the lemon herb flavors into the meat.
- Arrange Potatoes: Place the cubed potatoes evenly in a baking dish. This will serve as the base layer.
- Assemble & Bake: Arrange the marinated chicken thighs on top of the potatoes. Pour any remaining marinade over everything for extra flavor. Bake in the preheated oven for 40-45 minutes, or until the chicken is fully cooked and the potatoes are tender.
Notes
- Use skin-on chicken thighs for juicier meat and crispier texture.
- Feel free to substitute dried herbs with fresh herbs like rosemary or parsley for a different flavor profile.
- Check the chicken doneness by ensuring internal temperature reaches 165°F (74°C).
- Leftovers can be refrigerated for up to 3 days and reheated.
- To make this dish gluten-free, ensure the herbs and seasoning have no additives.
