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Golden brown Almond Cherry Muffins in brown paper liners, topped with glistening red cherries and crunchy almond slices, cooling on a rack.
Layla

Lemon Herb Roasted Chicken and Potatoes

This easy one-pan dinner features tender, juicy chicken and perfectly roasted potatoes infused with bright lemon and fragrant herbs, making for a comforting and flavorful meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: American, Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Chicken and Potatoes
  • 3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, or a mix)
  • 1.5 lbs small yellow or red potatoes cut into 1-inch chunks
  • 1 large lemon half thinly sliced, half cut into wedges
  • 1/4 cup olive oil
  • 4 cloves garlic minced
  • 2 tbsp fresh rosemary chopped
  • 1 tbsp fresh thyme chopped
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
  • 2 tbsp fresh parsley chopped, for garnish (optional)

Equipment

  • Large Baking Sheet
  • Large Mixing Bowl

Method
 

Prep and Season
  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup, or lightly grease it with olive oil.
  2. In a large mixing bowl, combine the olive oil, minced garlic, chopped fresh rosemary, chopped fresh thyme, kosher salt, and freshly ground black pepper. Whisk everything together until well combined.
  3. Add the chicken pieces and potato chunks to the bowl with the herb mixture. Toss everything thoroughly until the chicken and potatoes are evenly coated. Add the lemon slices and wedges to the bowl and toss gently.
  4. Spread the chicken, potatoes, and lemon out in a single layer on the prepared baking sheet. Make sure not to overcrowd the pan; this helps everything roast evenly and get nicely browned. If your pan is too crowded, use two sheets.
  5. Roast for 35-45 minutes, flipping the potatoes and chicken halfway through, until the chicken skin is golden brown and crispy, the potatoes are tender and browned, and the internal temperature of the chicken reaches 165°F (74°C) using a meat thermometer.
  6. Remove the baking sheet from the oven and let the chicken and potatoes rest for 5-10 minutes before serving. This allows the juices in the chicken to redistribute, keeping it extra moist. Garnish with fresh chopped parsley if desired.

Notes

For crispier skin, pat the chicken pieces very dry with paper towels before tossing them in the oil and seasoning.
Don't overcrowd your baking sheet! If you try to cram too much onto one pan, the ingredients will steam instead of roast, leading to soggy results. Use two pans if necessary.
Leftovers are fantastic for meal prep! Shred the chicken and dice the potatoes, then use them in salads, wraps, or as a base for a quick weeknight soup.