Description
This Lemon Herb Chicken with Roasted Potatoes is a perfect combination of zesty, flavorful chicken and crispy, golden potatoes. Marinated in a blend of fresh lemon juice, garlic, and herbs, this dish is baked to perfection, making it an easy yet elegant meal. It’s ideal for weeknight dinners or special occasions
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
For the Potatoes:
- 1 1/2 lbs baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
For Garnish:
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet or line it with parchment paper.
- Marinate the Chicken:
- In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, paprika, salt, and pepper.
- Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it’s evenly coated. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
- Prepare the Potatoes:
- In a separate bowl, toss the baby potatoes with olive oil, garlic powder, rosemary, smoked paprika, salt, and pepper. Spread the potatoes in an even layer on one side of the prepared baking sheet.
- Cook the Chicken and Potatoes:
- Place the marinated chicken breasts on the other side of the baking sheet. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and crispy.
- For extra color, broil for an additional 2-3 minutes, watching carefully.
- Serve:
- Transfer the chicken and potatoes to a serving platter. Garnish with chopped parsley and serve with lemon wedges on the side for extra zest.
Notes
- For added flavor, use fresh herbs like thyme or oregano instead of dried.
- You can substitute chicken thighs for chicken breasts for a juicier option.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 30
- Category: Main Course