Description
A delicious recipe for oven-baked chicken thighs paired with flavorful Yukon gold potatoes, seasoned with fresh herbs and lemon.
Ingredients
Scale
- 4 bone-in chicken thighs
- 1 lb Yukon gold potatoes, cut into 1-inch chunks
- 2 medium lemons (juice and zest)
- 4 garlic cloves, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme leaves
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a bowl, mix olive oil, lemon juice and zest, garlic, rosemary, thyme, salt, and pepper.
- Coat chicken thighs in marinade; let them sit for at least 30 minutes.
- Toss potato chunks with olive oil, salt, pepper, and additional herbs if desired.
- Arrange chicken on one side of the baking sheet and scatter potatoes around it.
- Bake for 40-45 minutes until the chicken is golden brown (internal temperature of 165°F) and potatoes are fork-tender.
Notes
- For extra flavor, marinate chicken thighs overnight.
- You can add other vegetables such as carrots or bell peppers to the baking sheet.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh and 1/4 of the potatoes
- Calories: 400
- Sugar: 1g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg