Are you tired of complicated recipes with endless dishes to wash? Prepare to be amazed by the most mouthwatering, hassle-free meal that will transform your dinner routine! This One Pan Lemon Rosemary Chicken and Potatoes is not just a recipe—it's a flavor explosion that combines the bright, zesty notes of lemon with the earthy, aromatic rosemary, all nestled together with perfectly roasted potatoes. In just 50 minutes, you'll create a restaurant-quality dish that will have your family and friends begging for seconds!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 pound baby potatoes
- 2 tablespoons olive oil
- 1 lemon, juiced
- 2 teaspoons fresh rosemary
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your chicken and potatoes cook evenly and thoroughly.
- Rinse the baby potatoes under cold water to remove any dirt. Pat them dry with a clean kitchen towel. If the potatoes are larger than bite-sized, consider halving or quartering them for even cooking.
- In a large mixing bowl, combine the baby potatoes with 1 tablespoon of olive oil, salt, and pepper. Toss them until they are well-coated. This will enhance their flavor as they roast.
- In the same bowl, add the chicken thighs. Drizzle the remaining tablespoon of olive oil, lemon juice, fresh rosemary, salt, and pepper over the chicken. Use your hands or a spoon to thoroughly coat the chicken with the marinade.
- In a large oven-safe skillet or baking dish, arrange the seasoned chicken thighs skin-side up. Scatter the prepared baby potatoes around the chicken, ensuring they are evenly distributed.
- Place the skillet or baking dish in the preheated oven and roast for about 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are tender and golden brown.
- Once cooked, remove the pan from the oven. Let the chicken rest for about 5 minutes before serving. This allows the juices to redistribute, making the chicken more flavorful and moist.
- Serve the lemon rosemary chicken and potatoes hot, garnished with additional fresh rosemary or lemon slices if desired. Enjoy your delicious one-pan meal!
Tips
- Temperature is Key: Always preheat your oven to ensure even cooking and that perfect golden-brown finish.
- Potato Prep Matters: Cut larger potatoes into bite-sized pieces to guarantee uniform cooking and maximum crispiness.
- Marinating Magic: Don't rush the seasoning process. Take time to thoroughly coat chicken and potatoes with olive oil, herbs, and seasonings for maximum flavor penetration.
- Skin-Side Up Technique: Placing chicken skin-side up helps achieve crispy, beautifully browned skin while keeping the meat incredibly juicy.
- Rest and Redistribute: Allow the chicken to rest for 5 minutes after cooking. This crucial step helps redistribute juices, ensuring each bite is tender and flavorful.
- Internal Temperature Check: Use a meat thermometer to confirm chicken reaches 165°F (75°C) for safe and perfectly cooked meat.
- Optional Garnish: Fresh rosemary sprigs or lemon slices can elevate the presentation and add an extra layer of fresh flavor.
Nutrition Facts
Calories: 448kcal
Carbohydrates: 25g
Protein: 26g
Fat: 28g
Saturated Fat: 6g
Cholesterol: 100mg
