Crispy Lemon Garlic Chicken Potatoes
Juicy, golden chicken thighs roasted with tender lemon potatoes in a single pan. Infused with garlic, rosemary, and olive oil, this simple, high-protein, fiber-rich dinner is ready in just over an hour and perfect for quick weeknight meals or effortless meal prep.
Equipment
- 1 x 9x13-inch Baking Dish
- 1 × small mixing bowl or jar
- 1 × whisk or fork
- 1 × cutting board
- 1 × knife
- 1 × oven
Ingredients
- 4 × chicken thighs bone-in, skin-on
- 2 pounds × baby potatoes halved
- 4 –5 × lemons zest and juice
- ¼ cup × olive oil
- 2 tablespoons × fresh rosemary chopped
- 3 cloves × garlic minced
- 1 teaspoon × smoked paprika
- ½ teaspoon × dried oregano
- 2 teaspoons × salt
- 1 teaspoon × black pepper
- Arugula for serving (optional)
Instructions
- Preheat Oven for Perfect Roasting: Begin by preheating your oven to 400°F (200°C). This high temperature ensures the chicken skin crisps beautifully while the potatoes roast to a golden, tender perfection. Place your oven rack in the middle position to allow even heat circulation, which is crucial for achieving a uniformly cooked dish.
- Prepare the Lemon Herb Marinade: In a small mixing bowl or jar, combine ¼ cup of olive oil, the zest of one lemon, and the juice of two lemons (about ¼ cup). Add 2 tablespoons of finely chopped fresh rosemary, 3 minced garlic cloves, 1 teaspoon smoked paprika, ½ teaspoon dried oregano, 2 teaspoons salt, and 1 teaspoon black pepper. Whisk everything together thoroughly until it forms a smooth, fragrant mixture. This aromatic blend will infuse both the chicken and potatoes with bright, savory flavor.
- Arrange Chicken in Baking Dish: Place 4 bone-in, skin-on chicken thighs in a 9×13-inch baking dish, ensuring the skin side is facing up. Leaving the skin on is essential for that golden, crispy finish. Position the thighs so they are not overcrowded, allowing heat to circulate evenly around each piece.
- Prepare and Position Potatoes: Halve 2 pounds of baby potatoes and scatter them evenly around the chicken in the baking dish. For best results, try to keep the cut sides facing down toward the pan, which helps them caramelize and develop a slightly crisp exterior.
- Coat Chicken and Potatoes: Pour the prepared lemon herb marinade evenly over the chicken and potatoes. Using your hands or a spoon, gently rub the mixture into the chicken skin and over each potato piece, ensuring every surface is coated. The lemon juice and olive oil will help the skin crisp while imparting a bright, tangy flavor.
- Add Lemon Wedges for Extra Flavor: Cut the remaining lemons in half and tuck 4 lemon halves among the chicken and potatoes. These wedges will roast alongside the dish, releasing additional citrus aroma and juice that enhances the overall flavor.
- Roast in the Oven: Place the baking dish in the preheated oven and roast for 60 minutes. During this time, the chicken will cook through, the skin will turn golden brown, and the potatoes will become tender and infused with the lemon herb flavors. For even cooking, you may rotate the pan halfway through the roasting process.
- Broil for Extra Crispiness: Once the chicken is fully cooked (internal temperature should reach 165°F / 74°C), switch your oven to broil. Broil for 3–5 minutes, keeping a close eye to prevent burning. This step gives the chicken skin an irresistible deep golden color and extra crunch.
- Prepare Serving Base: While the chicken finishes, prepare a bed of fresh arugula on each serving plate. The peppery greens complement the rich, roasted flavors and add a fresh, nutritious element to the meal.
- Assemble and Serve: Carefully transfer the roasted chicken and potatoes onto the bed of arugula. Spoon over some of the pan drippings for extra flavor. Garnish with the roasted lemon wedges for a bright, fresh touch. Serve immediately while hot for the best taste and texture.
Notes
- For even cooking, try to select baby potatoes that are roughly the same size. This ensures they roast evenly alongside the chicken.
- Bone-in, skin-on chicken thighs yield the juiciest results, but boneless or skinless cuts can be used with slightly adjusted cooking times.
- Don’t skip the lemon wedges—they roast beautifully, adding an extra layer of tangy flavor to the dish.
- Use a meat thermometer to guarantee perfectly cooked chicken; aim for an internal temperature of 165°F (74°C).
- Leftover chicken and potatoes reheat well in the oven, maintaining flavor and texture better than a microwave.