Description
This One Pan Lemon Herb Chicken and Potatoes recipe is a simple yet flavorful dish perfect for a hearty family dinner. Juicy chicken thighs and drumsticks are baked alongside tender potatoes in a zesty lemon and herb marinade, offering a perfect balance of citrusy brightness and savory spices, all cooked together on a single sheet pan for easy preparation and cleanup.
Ingredients
Scale
Chicken and Potatoes
- 2 lb chicken thighs and drumsticks
- 22 oz potatoes, chopped into bite-sized pieces if large
Marinade
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1/2 cup lemon juice
- 1 Tbsp lemon zest
- 1 1/2 Tbsp tomato paste
- 1 tsp salt
- 1/2 Tbsp dried oregano
- 1/2 tsp black pepper
- 1 tsp paprika
Garnish
- Parsley, chopped
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the correct temperature for even baking.
- Prepare the Sauce: In a small bowl, whisk together olive oil, minced garlic, tomato paste, lemon juice, lemon zest, salt, dried oregano, black pepper, and paprika until well combined to create a flavorful marinade.
- Prepare the Chicken and Potatoes: Pat the chicken pieces dry with paper towels. If the potatoes are large, chop them into smaller bite-sized pieces to ensure even cooking. Arrange the chicken and potatoes evenly on a large sheet pan.
- Coat with Sauce: Pour the prepared marinade over the chicken and potatoes. Use a spoon or brush to thoroughly coat all pieces, ensuring maximum flavor penetration.
- Bake: Place the sheet pan in the preheated oven and bake for approximately 40 minutes, or until the potatoes are tender and the chicken reaches an internal temperature of 165°F (74°C), confirming it is fully cooked.
- Rest and Garnish: Remove the pan from the oven and allow the dish to rest for 5 minutes to let the juices redistribute. Garnish with freshly chopped parsley before serving for a burst of color and freshness.
Notes
- Using chicken thighs and drumsticks provides more flavor and moisture compared to chicken breasts.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) to guarantee it is safe to eat.
- Feel free to use baby potatoes whole or chop regular potatoes into evenly sized pieces for uniform cooking.
- You can add other herbs like thyme or rosemary for additional flavor variations.
- This recipe can easily be doubled for larger gatherings by using two sheet pans.
