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Here are the key ingredients for One-Pan Lemon Herb Chicken & Potatoes. Each one plays a vital role in creating a tasty meal. - 4 bone-in chicken thighs - 1 pound baby potatoes, halved - 2 tablespoons olive oil - 2 lemons (zest and juice) - 4 cloves garlic, minced - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme) - 1 tablespoon fresh rosemary leaves (or 1 teaspoon dried rosemary) - Salt and pepper to taste - 1 cup chicken broth or vegetable broth - Fresh parsley, chopped (for garnish) You need bone-in chicken thighs for juicy meat. Baby potatoes add heartiness. Olive oil helps everything roast well. Lemons bring bright flavor and zest. Garlic adds depth. Fresh thyme and rosemary give that herbaceous taste. Season with salt and pepper to balance the flavors. Broth keeps the dish moist. Finally, fresh parsley adds color and freshness when serving. Using these ingredients, you create a dish that is simple yet full of flavor. Each part works together to make your meal special. First, gather your ingredients. You will need four bone-in chicken thighs and one pound of baby potatoes. To marinate the chicken thighs, mix them in a large bowl with olive oil, lemon zest, lemon juice, minced garlic, thyme, rosemary, salt, and pepper. Make sure all the chicken gets coated well in the marinade. Next, for the baby potatoes, simply cut them in half. Toss them in the same bowl with the leftover marinade. This will give them great flavor. Now, take a large oven-safe skillet or baking dish. Place the marinated chicken thighs in the pan, skin-side up. This helps the skin get crispy while it cooks. Next, scatter the halved baby potatoes around the chicken. Make sure they have space to cook evenly. Preheat your oven to 400°F (200°C). This ensures your dish cooks evenly. Once the oven is hot, pour one cup of chicken broth into the skillet. Avoid pouring it over the chicken skin. This keeps the skin crispy and delicious. Bake your dish for about 40 to 45 minutes. Check that the chicken's internal temperature reaches 165°F (75°C). This ensures the chicken is safe to eat. If you want the skin extra crispy, broil it for the last five minutes of cooking. When it's done, carefully take the skillet out of the oven. Let it rest for a few minutes before serving. Garnish with chopped parsley for color and taste. To get that desired crispy skin on your chicken, broiling is key. After baking, switch the oven to broil for the last five minutes. This high heat crisps the skin nicely. Keep an eye on it to prevent burning. To avoid soggy potatoes, make sure they are cut in half. Spacing them apart in the pan helps too. When you coat them with olive oil, they will roast well. If you want more flavor in your dish, try adding more herbs. Fresh basil or oregano works great. You can also add a pinch of paprika for warmth. For extra veggies, consider bell peppers or zucchini. They will add color and nutrition. Just chop them up and scatter them around the chicken and potatoes. This dish pairs well with a fresh green salad. A light vinaigrette can add a nice zing. For sides, consider crusty bread to soak up the juices. Rice or quinoa can also complement the meal nicely. Enjoy your one-pan feast! {{image_2}} You can swap chicken thighs for other meats. Try using bone-in chicken breasts for a lean option. You can also use pork chops or even salmon. Each protein adds a unique taste. When using boneless cuts, cook for less time. Boneless chicken cooks faster, about 25-30 minutes. Always check the internal temperature; it should reach 165°F. Seasonal veggies can elevate this dish. Add asparagus, carrots, or bell peppers for color and flavor. You can also use sweet potatoes instead of regular ones. They add a nice sweetness and pair well with lemon. If you prefer a lighter dish, replace potatoes with zucchini or cauliflower. These options cook quickly and soak up flavors nicely. To make this dish gluten-free, simply use gluten-free broth. Most brands offer great options. This recipe is naturally gluten-free, so it’s easy to adapt. For a low-carb version, skip the potatoes. You can add more veggies instead, like broccoli or spinach. This will keep it hearty and delicious without the carbs. To keep your One-Pan Lemon Herb Chicken & Potatoes fresh, store leftovers properly. Place them in an airtight container. Refrigerate them within two hours of cooking. This helps prevent bacteria growth. They will last up to three days in the fridge. If you want to save some for later, freezing is a great option. Let the dish cool completely before freezing. Use freezer-safe bags or containers. Label them with the date. You can freeze leftovers for up to three months. When it's time to enjoy your leftovers, you can choose between the microwave or oven. The microwave is quick but can make the chicken a bit tough. For the best taste and texture, use the oven. Preheat it to 350°F (175°C). Place the chicken and potatoes in an oven-safe dish. Cover it with foil to keep moisture in. Heat for about 20 minutes or until warmed through. To keep the chicken crispy, you can uncover it for the last five minutes of reheating. This helps maintain the flavor and texture of the dish. Enjoy every bite! You can use chicken breasts or drumsticks. Chicken breasts will cook faster than thighs. Drumsticks add great flavor but may need extra time. Both options still taste great with the lemon and herbs. This dish takes about 15 minutes to prep. Then, it bakes for 40-45 minutes. In total, you spend about one hour to serve this yummy meal. Yes, you can prepare it a day ahead. Marinate the chicken and potatoes, then store them in the fridge. When ready, just bake it. - Nutritional information overview: Each serving has around 400 calories. It provides protein, healthy fats, and carbs from the potatoes. - Possible substitutions for key ingredients: Use sweet potatoes instead of baby potatoes for a twist. Swap olive oil for avocado oil for a different flavor. This blog post showed you how to make a delicious baked chicken dish. You learned about key ingredients like chicken thighs, potatoes, and herbs. I shared clear steps for marinating, arranging, and cooking. You also discovered tips for crispy skin and flavor boosts. Variations offer many options, including diet adjustments and different proteins. Finally, proper storage and reheating tips can keep leftovers tasty. With these insights, you're ready to impress at your next meal. Enjoy the cooking journey!

One-Pan Lemon Herb Chicken & Potatoes

Create a flavorful meal with this One-Pan Lemon Herb Chicken & Potatoes recipe! Enjoy juicy chicken thighs infused with zesty lemon and aromatic herbs, paired perfectly with tender baby potatoes. This easy dish is not only delicious but also simplifies cleanup with just one pan. Click through to explore step-by-step instructions and discover how to make this delightful family meal in under an hour. Perfect for busy weeknights!
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Ingredients
  

4 bone-in chicken thighs

1 pound baby potatoes, halved

2 tablespoons olive oil

2 lemons (zest and juice)

4 cloves garlic, minced

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

1 tablespoon fresh rosemary leaves (or 1 teaspoon dried rosemary)

Salt and pepper to taste

1 cup chicken broth or vegetable broth

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, combine the chicken thighs, baby potatoes, olive oil, lemon zest, lemon juice, minced garlic, thyme, rosemary, salt, and pepper. Mix well so that all ingredients are evenly coated.

      In a large oven-safe skillet or baking dish, arrange the marinated chicken thighs skin-side up. Scatter the halved baby potatoes around the chicken.

        Pour the chicken broth into the skillet, avoiding pouring it directly over the chicken to keep the skin dry and crispy.

          Place the skillet in the preheated oven and bake for about 40-45 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 75°C) and the potatoes are tender. If you want extra crispy skin, switch to broil for the last 5 minutes of cooking.

            Once done, carefully remove the skillet from the oven. Let it rest for a few minutes before serving.

              Garnish with fresh chopped parsley for a pop of color and flavor.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4