Description
This Lemon Rosemary Chicken and Potatoes recipe features succulent bone-in, skin-on chicken thighs marinated in a fragrant blend of lemon juice, zest, garlic, and fresh rosemary, roasted alongside tender Yukon gold potatoes. The dish is perfectly seasoned and roasted to achieve crispy chicken skin and golden, flavorful potatoes, making it an effortless yet elegant meal ideal for weeknight dinners or special occasions.
Ingredients
Scale
Chicken and Marinade
- 6 bone-in, skin-on chicken thighs
- 3-4 garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped, plus extra sprigs for roasting and garnish
- Zest of 1 lemon
- Juice of 1 large lemon (about 3 tablespoons)
- 2 tablespoons olive oil
- 1 teaspoon salt, plus more to taste
- ½ teaspoon freshly ground black pepper, plus more to taste
Potatoes
- 1.5 pounds Yukon gold potatoes, cut into bite-sized chunks
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- Rosemary sprigs for roasting
Instructions
- Prepare Ingredients: Pat the chicken thighs dry with paper towels to ensure crispy skin. Cut the Yukon gold potatoes into evenly sized bite-sized chunks. Mince the garlic, zest the lemon, and juice it. Set all prepared ingredients aside for quick assembly.
- Marinate Chicken: In a large bowl, combine 2 tablespoons olive oil, fresh lemon juice, lemon zest, minced garlic, chopped rosemary, salt, and pepper. Toss the chicken thighs thoroughly in the marinade and let them sit for at least 15 minutes or up to 1 hour to allow the flavors to infuse deeply.
- Prepare Potatoes: Spread the potato chunks evenly in a single layer on a roasting pan or a rimmed baking sheet. Drizzle with the remaining 1 tablespoon olive oil, season with salt and pepper, and scatter a few rosemary sprigs on top. Toss the potatoes gently to coat them evenly with oil and seasoning.
- Arrange Chicken and Roast: Nestle the marinated chicken thighs skin-side up among the potatoes on the baking sheet. Place the pan into a preheated oven set at 400°F (200°C) and roast for 40 to 45 minutes. Periodically check to ensure the potatoes are tender and the chicken skin turns golden and crispy. Confirm the chicken’s internal temperature reaches 165°F (74°C) for safety.
- Rest and Serve: Remove the pan from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute, ensuring tenderness. Garnish with additional fresh rosemary sprigs or lemon wedges before serving for an appealing presentation and enhanced aroma.
Notes
- For even crispier skin, ensure the chicken thighs are completely dry before marinating.
- Use a rimmed baking sheet to prevent any juices from spilling over during roasting.
- Adjust rosemary quantity based on your preference for a more intense herbal flavor.
- Resting the chicken after roasting helps keep it juicy and flavorful.
- This recipe pairs well with a light green salad or steamed vegetables for a balanced meal.
