Lemon-Infused Chicken and Baby Potatoes Recipe
This dish features succulent chicken thighs marinated in a zesty lemon and garlic mixture, roasted alongside tender baby potatoes for a flavorful meal.
Ingredients
- 4 pieces bone-in skin-on chicken thighs
- 1 pound baby potatoes halved
- 2 pieces lemons juiced and zested
- 4 cloves garlic finely minced
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- to taste salt
- to taste freshly ground black pepper
- for garnish fresh parsley finely chopped
Instructions
- Preheat your oven to 425°F (220°C).
- Whisk together lemon juice, lemon zest, minced garlic, olive oil, oregano, salt, and pepper in a bowl.
- Add chicken thighs to the marinade, coating them thoroughly and let marinate for at least 15 minutes.
- Drizzle halved baby potatoes with olive oil, season with salt and pepper, and toss to coat.
- Place marinated chicken thighs skin side up on a baking sheet and scatter seasoned potatoes around them.
- Drizzle remaining marinade over chicken and potatoes.
- Roast in the oven for 35-40 minutes until chicken reaches 165°F (75°C) and potatoes are tender.
- Broil for the last 2-3 minutes for extra crispy skin, watching closely to prevent burning.
- Remove from oven and let rest for a few minutes.
- Sprinkle with chopped parsley before serving.
Notes
For extra crispy chicken skin, broil for the last few minutes of cooking.