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One-Pan Lemon Herb Chicken and Potatoes

One-Pan Lemon Herb Chicken and Potatoes

Four people, one pan, an hour to the table: lemon-herb chicken thighs roast over baby potatoes that soak up every drop of pan juice.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course: Dinner
Cuisine: American
Ingredients Method

Ingredients
  

Chicken and Potatoes
  • 4 bone-in, skin-on chicken thighs (about 1¾ pounds)
  • 1½ pounds baby Yukon Gold potatoes halved
  • 1 medium yellow onion cut into 1-inch wedges
Lemon Herb Oil
  • ⅓ cup olive oil
  • 1 lemon zested and juiced
  • 4 garlic cloves minced
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ cup chopped fresh parsley to finish

Method
 

  1. Heat the oven and the pan. Set the oven to 425°F and slide a large rimmed sheet pan inside while it heats. A hot pan is what gets the potatoes browning instead of steaming.
  2. Whisk the lemon herb oil. In a small bowl, whisk together the olive oil, lemon zest and juice, garlic, rosemary, oregano, salt, and pepper.
  3. Give the potatoes a head start. Toss the halved potatoes and onion wedges with half of the oil mixture and spread them cut-side down on the hot pan. Roast for 15 minutes — the potatoes need the head start or the chicken finishes first.
  4. Pat the chicken dry and season it. Pat each thigh dry with paper towels (dry skin is what crisps) and rub the remaining oil mixture over the skin and underneath it.
  5. Add the chicken and roast. Pull the pan out, nudge the potatoes to the sides, and lay the thighs skin-side up among them. Roast for 20 minutes.
  6. Check for doneness. A thermometer in the thickest part of a thigh, away from the bone, should read 165°F, and the potatoes should be fork-tender and golden at the edges. If the chicken needs more time, roast 10 to 15 minutes longer and check again.
  7. Rest and finish. Let the pan rest for 5 minutes so the juices settle, then scatter the parsley over everything and serve straight from the pan.