Lemony Chicken and Potatoes 🥔 One ☝🏼Pan!

Ingredients

• 4 pieces Chicken Thighs (bone‑in, skin‑on, about 1.5 lb total)
• 2 Lemons (juiced and zest grated)
• 3 tablespoons Olive Oil (extra‑virgin preferred)
• 4 cloves Garlic (minced)
• 1 Red Chili Pepper (fresh, minced; or 1 tsp crushed red pepper flakes)
• 1 teaspoon Salt (kosher or sea salt)
• 1 teaspoon Cracked Black Pepper (freshly cracked)
• 1 teaspoon Dried Oregano
• 3 Russet Potatoes (medium, cut into wedges)
• 1 teaspoon Garlic Powder
• 1 teaspoon Paprika
• 1 teaspoon Italian Herb Blend

Instructions

1. Make Lemon‑Garlic Dressing

   Squeeze the juice of the two lemons into a mixing bowl, add the lemon zest, olive oil, minced garlic, chopped red chili (or red pepper flakes), salt, cracked black pepper, and dried oregano. Whisk until well combined.

   Time: PT5M

2. Prep Potatoes

   Wash the potatoes, cut each into 6‑8 wedges, and place them in a separate bowl. Toss the wedges with about half of the lemon‑garlic dressing until evenly coated.

   Time: PT5M

3. Arrange Potatoes in Baking Dish

   Spread the dressed potato wedges in a single layer in a 13×9‑inch baking dish. Sprinkle a pinch of salt and cracked pepper over the top.

   Time: PT2M

4. Season the Chicken

   Pat the chicken thighs dry with paper towels. Rub each piece with salt, cracked black pepper, garlic powder, paprika, and Italian herb blend.

   Time: PT3M

5. Combine Chicken and Remaining Dressing

   Place the seasoned chicken thighs skin‑side up on top of the potato wedges. Drizzle the remaining lemon‑garlic dressing over the chicken.

   Time: PT2M

6. Bake

   Preheat the oven to 400°F (200°C). Bake the dish for 35‑40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender.

   Time: PT40M

   Temperature: 400°F

7. Finish Potatoes

   Remove the chicken onto a platter and let rest 5 minutes. Return the potatoes to the oven for an additional 10 minutes to crisp the edges.

   Time: PT10M

   Temperature: 400°F

8. Serve

   Slice the chicken if desired, arrange on a serving platter with the roasted potatoes, and spoon any pan juices over the top. Garnish with fresh parsley if you like.

   Time: PT2M

Nutrition Facts

Calories

410

Protein

30 g

Carbohydrates

30 g

Fat

15 g

Fiber

4 g