Hello my loves,
For #easymondays this week I am sharing my baked lemon chicken and potatoes recipe. It’s bursting with buttery lemon flavor and could not be more simple. Baked in one dish, dinner is on the table in under an hour.
You can use any piece of chicken, even breasts if you want! I always prefer a bone-in, skin-on chicken thigh. The skin gets nice and crispy and the bone adds flavor to the meat as it cooks. So yummy. If you do want to try this recipe with chicken breasts, I would cover them tightly with foil for the first part of the cooking process to help the meat hold moisture.
Baked Lemon Chicken and Potatoes
Baked Lemon Chicken and Potatoes
An easy, one dish dinner recipe that is bursting with bright and buttery, lemony flavor. So good!
Ingredients
- 6 bone-in, skin-on chicken thighs
- 4 medium gold potatoes, diced
- 1 medium yellow onion, cut in half and then sliced making half moon shaped pieces
- 1/2 cup fresh lemon juice
- 1/2 cup olive oil
- 1 tbsp minced garlic
- 1 tbsp dried oregano
- 1 tsp dried rosemary
- 1/2 tsp onion powder
- 2 tsp kosher salt
- pepper to taste
- 1 cup low sodium chicken broth
- 6 tbsp unsalted butter
- 6 lemon slices, optional
Instructions
- Preheat oven to 425°. Lightly grease a 11x16 or other large roasting dish.
- In a large bowl add the chicken, potatoes and onions. Top with the lemon juice, olive oil, garlic, oregano, rosemary, onion powder, salt and pepper. Toss to combine and evenly coat the chicken, potatoes and onions.
- Pour into prepared dish and make sure chicken is skin side up. Arrange the potatoes and onions around the chicken. Put a tbsp of butter on top of each piece of chicken. Pour the chicken broth on top of everything and top with lemon slices. Bake for 20 minutes and then stir the potatoes a bit, scooping a little bit of the juice on top of each piece of chicken. Put back in oven for another 25 minutes or until internal temp is 165°. If you want the skin a little crispier, turn on the broiler for a few minutes at the end. Enjoy!
