Lemon Garlic Chicken Thighs with Roasted Potatoes

An American weeknight roast with lemon-garlic chicken thighs and golden potatoes on one pan, finished with parsley and pan juices for a straightforward dinner.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

• 680 g bone-in, skin-on chicken thighs trimmed of excess fat
• 15 ml olive oil divided
• 30 ml lemon juice freshly squeezed
• 2 g lemon zest finely grated
• 4 cloves garlic cloves minced, divided
• 4 g kosher salt divided
• 1 g black pepper freshly ground, divided
• 1 g dried oregano divided
• 680 g Yukon Gold potatoes cut into 2.5 cm chunks
• 15 ml olive oil divided
• 4 g kosher salt divided
• 1 g black pepper freshly ground, divided
• 1 g dried oregano divided
• 2 cloves garlic cloves minced, divided
• 2 g paprika optional, for color
• 30 ml water for loosening pan juices, optional
• 8 g fresh parsley chopped
• 15 ml lemon juice freshly squeezed

Instructions

1. Heat the oven to 230°C. Set a large rimmed baking sheet on the counter, or line it with foil if desired for easier cleanup. Oven fully preheated and sheet ready.
2. In a large bowl, combine the chicken thighs with 15 ml olive oil, 30 ml lemon juice, all lemon zest, 4 minced garlic cloves, 4 g salt, 1 g black pepper, and 1 g dried oregano. Toss well and let stand while you prepare the potatoes. Chicken is evenly coated and lightly marinated.
3. In a second bowl, toss the potatoes with the remaining 15 ml olive oil, the remaining 4 g salt, the remaining 1 g black pepper, the remaining 1 g dried oregano, the remaining 2 garlic cloves, and the paprika if using. Potatoes are coated evenly and look glossy.
4. Spread the potatoes on the baking sheet in a single layer. Nestle the chicken thighs among the potatoes, skin side up. Everything is arranged in a single layer with chicken skin exposed.
5. Roast for 20 minutes, then stir the potatoes once around the edges and continue roasting for 10 minutes more, until the chicken reaches 74°C at the thickest part and the potatoes are browned and tender. Chicken is fully cooked and potatoes are crisp at the edges.
6. If the pan looks dry, add 30 ml water to loosen the browned juices. Spoon the juices over the chicken and potatoes, then scatter with chopped parsley and 15 ml lemon juice, and serve immediately. Parsley is fresh and the dish is ready to serve.