One Pan Baked Lemon Chicken & Potatoes
One Pan Baked Chicken & Potatoes
Equipment
- 1 Extra large baking sheet or two smaller
Ingredients
- 8 Chicken thighs with skin on
- 10-12 Yukon gold potatoes, quartered
- 3 cloves Garlic, minced
- 1 Yellow onion, diced
- 1/4 C Fresh Italian parsley, minced Also known as flat leaf parsley
- 1 tbsp Fresh thyme or rosemary, minced
- 2 tsp Dried Italian seasoning
- 1/2 tsp Paprika optional: you can omit if you react to nightshades
- 3/4 C Extra virgin olive oil
- 2 1/1 tsp Salt
- 1 tsp Black pepper
- 1-2 tbsp Lemon Juice
Instructions
- Preheat oven to 425. Use an extra large baking sheet or two smaller ones
- In a large bowl mix the all the ingredients, chicken, potatoes, garlic, onion, parsley, thyme or rosemary, Italian seasoning, paprika, olive oil, lemon juice, olive oil, salt and pepper. Make sure all of the chicken and potatoes are coated well
- Spread the chicken and potatoes out on the baking sheet in an even layer. You don't want any pieces overlapping
- Roast for 45-55 minutes until the internal temp of the chicken reaches 165F
- If you want the chicken skin to be extra crispy change the oven to broil for 2-3 extra minutes. Watch carefully because broil works very quickly and you don't want to burn the chicken
