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Garlic Herb Chicken & Roasted Potatoes

Course Main Course
Cuisine American
Keyword Dairy free, dinner, Gluten free, one pan
Prep Time 5 minutes
Cook Time 50 minutes
Servings 3
Author Domenique Trupia

Equipment

  • 1 9X13 Baking dish

Ingredients

For the Baking Dish

  • 4 Chicken thighs, I like skin on but it's your choice
  • 1 Small yellow onion, sliced
  • 2 lbs Small gold potatoes, I used Tasteful brand Nibblets they're small and easy to roast
  • 4 Slices of lemon Optional

For the marinade

  • 1/3 C Olive oil
  • 1 tbsp Dijon mustard or mayo if you have a mustard allergy
  • 4 cloves Garlic, minced
  • 1 Juice of 1/2 a lemon Cut the lemon in half, juice one side
  • 1 tbsp lemon pepper seasoning
  • 1 tsp Onion powder
  • 1 tsp Black pepper
  • 1 tsp Oregano

For the potatoes

  • 1 tsp Salt
  • 1 tsp Olive oil

Instructions

  • Pre heat oven to 400F. Prepare a 9x13' baking dish
  • Halve or quarter the potatoes, slice the onions
  • Pour the potatoes and onions into the baking pan. Mix with 1 tsp olive oil and 1 tsp salt.
  • Add the chicken thighs to the baking pan. Make sure there are no potatoes under neath them. It's ok if some onions are underneath
  • In a small mixing bowl whisk the marinade together
  • Pour the marinade over the chicken. Pour any remaining marinade on the potatoes.
  • If you're using the lemon slices put one on each chicken thigh
  • Roast for 50 minutes. The internal temp of the chicken should be 165F. The skin should be golden brown (if you like the skin even crispier switch the oven to broil for 2-3 minutes. Watch the chicken closely so it doesn't burn, broil works very quickly

Notes

Serving size for an adult is usually 1-2 chicken thighs and 1 or less for a small child