Description
A comforting one-pan meal featuring zesty lemon, fragrant garlic, and crisp roasted potatoes, perfect for weeknight gatherings.
Ingredients
Scale
- 1 1/2 pounds bone-in, skin-on chicken thighs (about 4 thighs) or halal chicken pieces
- 1 1/2 pounds baby potatoes or small Yukon gold potatoes, halved
- 4 cloves garlic, thinly sliced
- 1 large lemon, zested and juiced
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard (optional)
- 1 teaspoon honey or maple syrup
- 1 teaspoon dried oregano or 1 tablespoon fresh chopped oregano
- 1 teaspoon smoked paprika or sweet paprika
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley for finishing
Instructions
- Preheat the oven to 425°F and pat the chicken dry with paper towels.
- Season both sides of the chicken with salt, pepper, paprika, and oregano.
- Toss halved potatoes with olive oil, a pinch of salt, and half the sliced garlic.
- Spread the potatoes in a single layer in a large ovenproof skillet.
- Roast potatoes for 10 minutes.
- Whisk lemon juice, lemon zest, Dijon, honey, and a tablespoon of olive oil in a bowl to make a glaze.
- Remove the skillet from the oven and nestle the seasoned chicken thighs skin-side up among the potatoes.
- Brush the glaze over the chicken and potatoes, then scatter the remaining garlic on top.
- Roast for 25 to 30 minutes until the chicken reaches 165°F.
- Broil on high for 2 to 3 minutes for extra crispness, then let the pan rest for 5 minutes.
- Sprinkle with fresh parsley and serve.
Notes
For vegan options, replace chicken with firm tofu cubes. For best results, start cooking potatoes before chicken to ensure they roast evenly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 120mg