Reasonable Lemon Chicken and Potatoes
Elevate your weeknight dinners with this flavorful and fuss-free recipe for Reasonable Lemon Chicken and Potatoes. Juicy, golden-brown bone-in chicken thighs are seared to perfection, then roasted alongside tender Yukon potatoes, infused with the zest and fresh tang of lemon. A fragrant combination of minced garlic, rosemary sprigs, and a touch of optional honey creates a savory-sweet glaze, while deglazing the pan with chicken broth ensures every bite is infused with richness. This one-skillet dish not only saves time on cleanup but also delivers hearty, wholesome flavors perfect for family-style servings. Ready in under an hour, it's an ideal balance of simplicity and elegance for your dinner table. Keywords: lemon chicken, skillet dinner, roasted potatoes, one-pan meals, easy chicken recipes.
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Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 2 pieces lemon
- 1.5 lbs golden Yukon potatoes
- 3 tbsp olive oil
- 4 pieces garlic cloves, minced
- 3 pieces fresh rosemary sprigs
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cups chicken broth
- 1 tbsp honey (optional for extra glaze)
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Pat the chicken thighs dry with paper towels and season both sides with paprika, salt, and black pepper.
Step 3
Cut the Yukon potatoes into bite-sized wedges and place them in a large mixing bowl. Add 2 tablespoons of olive oil, half of the minced garlic, and a pinch of salt and pepper. Toss to coat.
Step 4
Zest one lemon and set the zest aside. Slice the same lemon into thin rounds. Cut the second lemon in half and set aside for juice.
Step 5
Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon of olive oil and sear the chicken thighs, skin-side down, for 3-4 minutes until golden brown. Flip and cook the other side for 2 minutes. Remove the chicken and set aside.
Step 6
In the same skillet, reduce the heat to medium and add the remaining minced garlic. Cook for 1 minute until fragrant. Deglaze the skillet by pouring in the chicken broth, scraping up any browned bits.
Step 7
Add the lemon juice from the second lemon half, the lemon zest, and the rosemary sprigs to the skillet. Stir well.
Step 8
Place the potatoes in the skillet, spreading them out evenly. Nestle the chicken thighs, skin-side up, on top of the potatoes.
Step 9
Add the lemon slices around the skillet for extra flavor. If using, drizzle honey lightly over the chicken thighs for a touch of sweetness.
Step 10
Transfer the skillet to the preheated oven and roast for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden.
Step 11
Remove the skillet from the oven and let rest for 5 minutes. Discard the rosemary sprigs before serving.
Step 12
Serve the lemon chicken and potatoes warm, garnished with additional fresh rosemary if desired.
Nutrition Facts
| Serving size | (1603.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2321.0 |
| Total Fat 146.3g | 0% |
| Saturated Fat 36.0g | 0% |
| Polyunsaturated Fat 4.1g | |
| Cholesterol 486mg | 0% |
| Sodium 3177.1mg | 0% |
| Total Carbohydrate 137.4g | 0% |
| Dietary Fiber 12.9g | 0% |
| Total Sugars 24.5g | |
| Protein 124.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 219.1mg | 0% |
| Iron 12.4mg | 0% |
| Potassium 4167.8mg | 0% |
Source of Calories