Roasted Lemon Chicken and Potatoes
A simple and comforting one-pan meal of juicy roasted chicken thighs and crispy potatoes infused with lemon, garlic, and herbs.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Halal
Ingredients
- 4 bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 4 cloves garlic, minced
- 1 lemon, sliced into rounds
- 2 tablespoons fresh lemon juice
- 700 grams potatoes, cut into chunks
- 1 small onion, sliced
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 200°C (400°F) and lightly grease a baking dish.
- In a bowl, mix olive oil, salt, pepper, paprika, oregano, garlic powder, and minced garlic. Coat chicken thoroughly and let sit for 10–15 minutes.
- Place potatoes and sliced onion in the baking dish, drizzle with oil, season lightly, and toss to coat.
- Arrange chicken on top of the potatoes and pour remaining marinade over everything.
- Add lemon slices and drizzle fresh lemon juice over the dish.
- Roast for 40–50 minutes until chicken is cooked through and skin is golden and crispy, tossing potatoes halfway through.
- Remove from oven, rest briefly, and garnish with fresh parsley before serving.
Notes
- Spread potatoes evenly to ensure crispiness.
- Fresh lemon juice gives the best flavor.
- Boneless chicken can be used but cooks faster.
- Add vegetables like carrots or zucchini for variation.
- Reheat in oven to maintain texture.
Nutrition
- Serving Size: 1 portion
