Oven Baked Chicken and Potatoes with Lemon and Rosemary
Elevate your weeknight dinner game with this Oven Baked Chicken and Potatoes with Lemon and Rosemary, a simple yet flavor-packed recipe that combines juicy chicken thighs and tender Yukon Gold potatoes in one pan. Infused with the bright zestiness of fresh lemons, the warm aroma of rosemary, and a touch of garlic, this dish is roasted to golden perfection, creating crispy chicken skin and perfectly seasoned potatoes. A splash of chicken broth keeps everything moist and flavorful as it cooks, while a hint of paprika adds a touch of smokiness. Quick to prepare, this 15-minute prep, 50-minute bake recipe is an ideal one-pan meal for busy evenings. Serve it straight from the oven with a side salad or your favorite vegetable for an effortlessly delicious and wholesome dinner that’s sure to impress! Perfect for SEO keywords like "oven baked chicken," "roasted potatoes with rosemary," "one-pan chicken dinner," and "lemon garlic chicken recipes."
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Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 4 large Yukon Gold potatoes
- 2 medium Lemon
- 4 sprigs Fresh rosemary
- 3 tablespoons Olive oil
- 4 cloves Garlic
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 cup Chicken broth
Directions
Step 1
Preheat your oven to 400°F (200°C). Lightly grease a large baking dish or sheet with olive oil.
Step 2
Wash the potatoes thoroughly and cut them into quarters or evenly sized chunks, leaving the skin on. Arrange the potatoes in the baking dish.
Step 3
Peel and crush the garlic cloves using the flat side of a knife. Add them to the potatoes in the dish.
Step 4
Drizzle 1 tablespoon of olive oil over the potatoes, then season with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of paprika. Toss the potatoes to coat them evenly.
Step 5
Pat the chicken thighs dry with a paper towel. Rub the remaining olive oil (2 tablespoons) over the chicken, then season evenly with the remaining salt, black pepper, and paprika.
Step 6
Nestle the seasoned chicken thighs into the baking dish, placing them on top of the potatoes. Ensure the skin side is up for a crispy finish.
Step 7
Slice one lemon into thin rounds and arrange them over and around the chicken and potatoes. Cut the second lemon in half and squeeze its juice over the entire dish for added brightness.
Step 8
Nestle the rosemary sprigs among the chicken and potatoes, ensuring even aroma distribution.
Step 9
Pour the chicken broth into the baking dish, ensuring it pools at the bottom to help keep the potatoes moist while cooking.
Step 10
Place the dish in the preheated oven and bake for about 45-50 minutes, or until the chicken skin is golden and crispy and the internal temperature reaches 165°F (75°C). Stir the potatoes once halfway through cooking to ensure even roasting.
Step 11
Remove the baking dish from the oven and let it rest for 5 minutes before serving. Garnish with additional rosemary or a touch of lemon zest, if desired.
Step 12
Serve the chicken and potatoes directly from the baking dish. Pair with a side salad or steamed vegetables for a complete meal.
Nutrition Facts
| Serving size | (2524.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3414.8 |
| Total Fat 198.4g | 0% |
| Saturated Fat 50.7g | 0% |
| Polyunsaturated Fat 4.1g | |
| Cholesterol 729mg | 0% |
| Sodium 3741.7mg | 0% |
| Total Carbohydrate 229.4g | 0% |
| Dietary Fiber 21.6g | 0% |
| Total Sugars 11.9g | |
| Protein 192.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 352.8mg | 0% |
| Iron 20.3mg | 0% |
| Potassium 7540.0mg | 0% |
Source of Calories