Description
Easy one-pan lemon herb chicken and potatoes. A healthy, gluten-free, and dairy-free dinner recipe perfect for busy weeknights and special occasions.
Ingredients
1.25 lbs chicken thighs, skin on and bone-in
1.5 lbs baby Dutch potatoes, quartered
3 cloves garlic, minced
1/4 cup extra virgin olive oil
Juice from 1 lemon
1 tsp Dijon mustard
2 tbsp fresh parsley, chopped
1 tbsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
1 tsp salt
1/2 tsp dried oregano
1/2 tsp onion powder
1/4 teaspoon black pepper
Instructions
1. Preheat oven to 350 degrees F.
2. Combine the olive oil, lemon juice, mustard, parsley, rosemary, thyme, and garlic in a measuring cup and mix well.
3. In a 9×13 baking dish, add the chicken thighs. Season with half the salt, dried oregano, onion powder, and black pepper placing some on each side. Make sure then end skin side up.
4. Dice your potatoes and add into the baking dish. Coat the potatoes with remaining spices.
5. Coat the chicken and potatoes with the olive oil mixture.
6. Cover the baking dish with tin foil. Bake for 30 minutes.
7. Remove the foil and bake uncovered for another 20-30 minutes until the potatoes are soft.
8. Increase heat to a high broil and cook for another 3-8 minutes until the chicken is browned.
9. Serve with greens or eat on its own. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: dinner