Baked Lemon Chicken and Potatoes

onepanroastedlemonchickenpotatoes Is there anything better than crispy chicken and roasted lemon potatoes? I think not. But the absolute best part is that this all comes together in one dish, meaning cleanup is minimal.

4 chicken thighs, bone-in, skin-on
2 lbs baby potatoes, halved
4-5 lemons
¼ cup extra-virgin olive oil
2 Tbsp. fresh rosemary, chopped
3 cloves garlic, minced
1 tsp. smoked paprika
½ tsp. dried oregano
2 tsp. sea salt
1 tsp. black pepper, freshly ground

To Serve:
arugula

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6).

In a small jar, whisk together the olive oil, zest of 1 lemon, ¼ cup of lemon juice (~ 2 lemons), rosemary, garlic, smoked paprika, salt and pepper.

Add the chicken, skin-side-up, to a 9x13" baking dish and scatter the halved potatoes around the chicken.

Pour the olive oil and lemon mixture over the top of everything and rub it into the chicken and potatoes, ensuring that it is evenly incorporated.

Wedge 4 lemon halves into the dish.

Bake for 60 minutes. Once the chicken is fully cooked through, broil for 3-5 minutes until the chicken skin is deep golden brown.

Serve the chicken, potatoes, a wedge of lemon and plenty of drippings from the pan over a bed of arugula.

Makes 4 servings.

Cook's Notes:

You can make this recipe using boneless, skinless chicken thighs, chicken breasts, or chicken tenders. However, the cooking time will vary based on the cut of meat you select.
Chicken breasts typically take twenty to thirty minutes in the oven, depending on their thickness.
To ensure the chicken is fully cooked through, use a meat thermometer and test to make sure it’s at 165°F for doneness.