One Pan Lemon Garlic Chicken & Potatoes - 30 days of family dinners on a budget

Ingredients

• 4 pieces Chicken Thighs (bone‑in, skin‑on, about 1.5 lb total)
• 1.5 lb Baby Potatoes (washed, halved if larger than bite‑size)
• 1 large Lemon (zested and juiced)
• 4 cloves Garlic (minced)
• 2 tbsp Olive Oil (extra‑virgin preferred)
• 1 tsp Fresh Rosemary (chopped; optional but adds aroma)
• 1 tsp Salt (kosher or sea salt)
• 0.5 tsp Black Pepper (freshly ground)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the ingredients.

   Time: PT5M

   Temperature: 400°F

2. Prepare Potatoes

   Wash the baby potatoes, pat dry, and halve any that are larger than a bite. Transfer to a mixing bowl.

   Time: PT5M

3. Make Lemon‑Garlic Marinade

   Zest the lemon, then juice it. In the same bowl add minced garlic, olive oil, chopped rosemary, salt, and pepper. Stir to combine.

   Time: PT5M

4. Coat Potatoes

   Add the potatoes to the bowl with the marinade, tossing until evenly coated. Spread them in a single layer on the prepared baking sheet.

   Time: PT3M

5. Season and Place Chicken

   Pat the chicken thighs dry with paper towels, season lightly with salt and pepper, and nestle them skin‑side up on top of the potatoes. Brush the remaining lemon‑garlic mixture over the chicken.

   Time: PT5M

6. Roast

   Place the baking sheet in the oven and roast for 35‑40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden‑brown and tender.

   Time: PT40M

   Temperature: 400°F

7. Rest and Serve

   Remove the pan from the oven, let the chicken rest for 5 minutes, then serve hot straight from the sheet.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

30 g

Fat

12 g

Fiber

4 g