Roasted Lemon Chicken Thighs with Potatoes

This recipe for Roasted Lemon Chicken Thighs with Potatoes is a one-pan dinner that you can prepare in 5 minutes with only 7 ingredients, throw in the oven, and then relax while it cooks––perfect for those weeknights when you stumble into your apartment and immediately run downstairs to don a pair of sweatpants. Unless that’s just me.
This recipe for Roasted Lemon Chicken Thighs with Potatoes is a one-pan dinner that you can prepare in 5 minutes with only 7 ingredients, throw in the oven, and then relax while it cooks––perfect for those weeknights when you stumble into your apartment and immediately run downstairs to don a pair of sweatpants. Unless that’s just me.


Ingredients
  • 6 bone-in, skin-on chicken thighs
  • salt and freshly ground black pepper
  • ¼ cup olive oil
  • 1½ pounds Eastern or Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
  • 1 lemon, sliced
  • 10 cloves garlic, peeled
  • ¼ cup chopped cilantro or parsley leaves

Instructions
  1. Preheat your oven to 425 degrees F, and season the chicken thighs with salt and pepper. Heat the olive oil in a roasting pan set over two burners at medium high heat.
  2. Sear the chicken skin-side down in the roasting pan. After the chicken thighs have been searing for about 5-7 minutes, flip them over. Add the potatoes and stir them in the oil. Add the lemon slices and garlic cloves, tossing everything together so the potatoes and garlic are well-coated in olive oil.