Lemon Herb Chicken and Potatoes
This flavorful dish features smoky lemon-infused chicken thighs and tender baby potatoes, making it perfect for a cozy family dinner.
Equipment
- Oven
- baking dish
- jar
Ingredients
- 4 pieces chicken thighs bone-in and skin-on
- 4-5 pieces lemons halved
- 2 pounds baby potatoes cut in half
- 1/4 cup olive oil
- 2 tablespoons fresh rosemary chopped
- 3 cloves garlic minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 2 teaspoons salt
- 1 teaspoon pepper
For Serving:
- to taste arugula for serving
Instructions
- Preheat your oven to 400°F.
For Chicken and Potatoes:
- In a small jar, combine the olive oil, the zest of 1 lemon, the juice from 2 lemons (about 1/4 cup), rosemary, garlic, smoked paprika, salt, and pepper. Whisk everything together until well mixed.
- Arrange the chicken, skin-side up, in a 9x13 baking dish, then scatter the halved potatoes around. Pour the lemon mixture over both the chicken and potatoes, making sure to rub it in well to coat everything nicely.
- Place 4 lemon halves into the dish alongside the chicken and potatoes.
- Bake for 60 minutes until the chicken is completely cooked. For an extra crispy finish, broil for an additional 3-5 minutes until the chicken skin is beautifully golden brown.
For Serving:
- Serve the dish with the chicken, potatoes, a lemon wedge, and a generous drizzle of the pan drippings over a bed of fresh arugula.