Name: Lemon Chicken & Potatoes
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1/4 c. plus 2 tbsp. extra-virgin olive oil, divided -; Juice of 1 lemon -; 3 cloves garlic, minced -; 1 tbsp. honey -; 2 tbsp. dried oregano -; 2 tbsp. dried rosemary -; Kosher salt -; Freshly ground black pepper -; 6 bone-in skin-on chicken thighs -; 2 russet potatoes, diced -; 1 large red onion, cut into wedges -; 1 lemon, thinly sliced -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Chicken & Potatoes

1. 1/4 c. plus 2 tbsp. extra-virgin olive oil, divided -

2. Juice of 1 lemon -

3. 3 cloves garlic, minced -

4. 1 tbsp. honey -

5. 2 tbsp. dried oregano -

6. 2 tbsp. dried rosemary -

7. Kosher salt -

8. Freshly ground black pepper -

9. 6 bone-in skin-on chicken thighs -

10. 2 russet potatoes, diced -

11. 1 large red onion, cut into wedges -

12. 1 lemon, thinly sliced -

How to cook deliciously - Lemon Chicken & Potatoes

1. Stage

Preheat oven to 400°. In a large bowl, combine 1/4 cup olive oil, lemon juice, garlic, honey, oregano, and rosemary and season with salt and pepper.

2. Stage

Add chicken and toss until combined, then let marinate while you prep the vegetables.

3. Stage

On a large sheet pan, toss potatoes, red onion, and lemon slices with remaining 2 tablespoons oil and season with salt and pepper.

4. Stage

Nestle in chicken thighs among vegetables (spooning extra marinade on top if you have any leftover) and bake until vegetables are tender and chicken is golden and crispy, 53 to 55 minutes. (Cover with foil if chicken is getting too brown). Serve with pan juices.