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- 4 boneless, skinless chicken thighs - 4 medium-sized potatoes, cut into wedges - 3 tablespoons olive oil - 3 tablespoons fresh lemon juice - 4 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste For this dish, I choose boneless, skinless chicken thighs. They are juicy and cook quickly. Potatoes give a soft and creamy texture. I use medium-sized potatoes, cut into wedges for even cooking. Olive oil adds richness and helps the chicken brown nicely. Fresh lemon juice brightens the flavors and adds zing. Minced garlic gives an aromatic punch to the dish. Oregano and thyme bring earthy notes, while paprika adds a hint of smokiness. Don't forget salt and pepper! They enhance all the great flavors. - Dried oregano - Dried thyme - Paprika These seasonings are key to making your chicken and potatoes pop. Oregano is a classic herb in many dishes. It gives a warm, savory taste. Thyme pairs well with chicken, adding a subtle floral note. Paprika not only adds color but also a bit of heat. Together, they create a balanced and flavorful mix. You can adjust the amounts based on your taste, but these three are a must! - Fresh parsley, chopped Garnishing is fun and adds a fresh touch. Chopped parsley brightens the dish and adds color. It also brings a refreshing taste that cuts through the richness. You can sprinkle it on before serving. If you want more zing, a squeeze of fresh lemon juice on top is great too! Start by preheating your oven to 425°F (220°C). This step is key to getting crisp potatoes and juicy chicken. Next, grab a large mixing bowl. You will mix the marinade in here. Combine three tablespoons of olive oil and three tablespoons of fresh lemon juice. Then, add four cloves of minced garlic, one teaspoon of dried oregano, one teaspoon of dried thyme, and one teaspoon of paprika. Don’t forget to add salt and pepper to taste. Mix everything well until it looks smooth. Now it’s time to add the chicken. Place four boneless, skinless chicken thighs into the bowl. Toss them in the marinade until they are evenly coated. This step adds tons of flavor. Let the chicken sit in the marinade for about 15 to 20 minutes. If you have time, this is when the magic happens! While the chicken marinates, prepare the potatoes. Cut four medium-sized potatoes into wedges. Spread them on a large baking sheet or baking dish. Drizzle with olive oil and sprinkle with salt, pepper, and a pinch of paprika. Toss the wedges to ensure they are coated well. After the chicken has marinated, arrange the thighs on top of the potato wedges. Pour any leftover marinade over the chicken. Now, place the baking sheet in your preheated oven. Bake for 30 to 35 minutes. You want the chicken to be cooked through and the potatoes to be tender and golden brown. The chicken should reach an internal temperature of 165°F (75°C). Once done, take it out and let it rest for a minute. Garnish with freshly chopped parsley before serving for a pop of color! To get great flavor, marinate the chicken. Mix olive oil, lemon juice, garlic, and herbs. Let the chicken sit in the mix for 15 to 20 minutes. This helps the flavors soak in. You can also add more spices if you like. A little heat from chili flakes can be nice. Cooking time may change based on your oven. Check the chicken after 30 minutes. If it is not done, leave it in for a few more minutes. The chicken should reach an internal temperature of 165°F (75°C). The potatoes should be tender and golden brown. For serving, you have options. You can keep it simple by serving from the pan. This gives a warm, rustic feel. If you want to impress, use a large platter. Place the chicken and potatoes neatly. Squeeze fresh lemon juice on top for color and taste. Add chopped parsley for a fresh touch. {{image_2}} You can switch out chicken thighs for chicken breasts. Breasts cook faster but can dry out. Use skin-on chicken for more flavor. If you prefer a different protein, try shrimp or tofu. Both options will soak up the marinade well. You can also swap regular potatoes for sweet potatoes. They add a nice sweetness and color. This dish is great with seasonal veggies. In spring, try asparagus or green beans. In summer, add zucchini or bell peppers. In fall, root vegetables like carrots or parsnips work well. Just cut them to the same size as your potatoes. This helps all the veggies cook evenly. Toss them in the same marinade for extra flavor. You can cook this dish on the grill. Just marinate the chicken and veggies as you would. Grill them on medium heat for about 15-20 minutes. Make sure to flip them halfway for even cooking. If you want a quicker method, use an air fryer. Cook at 400°F (200°C) for about 20-25 minutes. Both methods give a lovely char and flavor. Store leftover One Pan Lemon Herb Chicken and Potatoes in an airtight container. This keeps the chicken and potatoes fresh. Make sure to cool them down first. You can store them in the fridge for up to three days. If you want to enjoy them later, label your container with the date. To freeze this dish, let it cool completely. Place the chicken and potatoes in a freezer-safe bag or container. Remove as much air as possible before sealing. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight before reheating. Reheat your leftovers in the oven for best results. Preheat the oven to 350°F (175°C). Place the chicken and potatoes on a baking sheet. Heat for about 20 minutes or until warm. You can also use a microwave, but the oven keeps the dish crispy. Enjoy your flavorful meal again! You can tell the chicken is done when its internal temperature hits 165°F (75°C). Use a meat thermometer to check this. The chicken should not be pink inside, and the juices should run clear. If you don’t have a thermometer, cut into the thickest part. If the meat is opaque and juices are clear, it’s ready. Yes, you can use bone-in chicken thighs. They will add more flavor to the dish. Just increase the cooking time by about 10-15 minutes. Make sure to check the internal temperature to ensure they are fully cooked. Bone-in pieces may also keep the meat juicier. This dish pairs well with many sides. You could serve it with a fresh salad or steamed veggies. Rice or quinoa also works nicely, soaking up the tasty juices. Roasted Brussels sprouts or asparagus can add a nice crunch, too. Go for sides that complement the lemon and herb flavors. You learned about the key ingredients and steps for making delicious baked chicken. I shared tips for flavor, timing, and presentation. You also saw ways to modify the recipe and store leftovers. Remember, cooking is about experimenting and having fun. Use the information here to create your own tasty meals. Enjoy your journey in the kitchen!

One Pan Lemon Herb Chicken and Potatoes

Discover the delicious simplicity of One Pan Lemon Herb Chicken and Potatoes! This easy recipe brings together juicy chicken thighs and crispy potato wedges, all infused with vibrant lemon and fragrant herbs. Perfect for busy weeknights, it's a flavorful dish that also makes cleanup a breeze. Click through to explore the full recipe and bring zesty goodness to your dinner table tonight! #OnePanDinner #LemonChicken #EasyRecipes #HealthyEating
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Ingredients
  

4 boneless, skinless chicken thighs

4 medium-sized potatoes, cut into wedges

3 tablespoons olive oil

3 tablespoons fresh lemon juice

4 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, combine the olive oil, lemon juice, minced garlic, oregano, thyme, paprika, salt, and pepper. Mix well to create the marinade.

      Add the chicken thighs to the marinade and toss to coat evenly. Let it marinate for about 15-20 minutes for maximum flavor.

        While the chicken is marinating, place the potato wedges on a large baking sheet or in a baking dish. Drizzle with olive oil, sprinkle with salt, pepper, and a pinch of paprika for extra flavor. Toss to coat the potatoes evenly.

          After marinating, arrange the chicken thighs on top of the potatoes in the baking sheet, pouring any remaining marinade over the top.

            Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the potatoes are tender and golden brown. Internal chicken temperature should reach 165°F (75°C).

              Once cooked, remove from the oven and garnish with freshly chopped parsley before serving.

                Prep Time: 15 mins | Total Time: 50 mins | Servings: 4

                  - Presentation Tips: Serve directly from the pan for a rustic look, or plate the chicken and potatoes on a large serving platter. Squeeze fresh lemon juice on top for an added burst of flavor and a pop of color!