A super flavorful roasted chicken dish is the epitome of a fall Sunday dinner dish to me. This roasted chicken things with lemon and potatoes looks more complicated than it was and was so insanely good. Brian suggested adding in thinly sliced yellow onions next time and I love that idea! The dish was great as is, but the onions would be such a delicious addition. The crispy skin made the chicken, so don’t swap it out for boneless, skinless. Serve it with a simple green salad and you have an easy, healthy dinner!
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Ingredients
- 6 chicken thighs bone-in, skin on
- 1/4 cup olive oil
- 1 lb mixed potatoes new potatoes, yukon, cleaned and cut into 1 inch pieces
- 1 lemon sliced
- 10 cloves garlic
- 1/4 cup fresh parsley chopped
- salt and pepper to taste
Ingredients
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Instructions
- Heat oven to 425 F. Season both sides of the chicken thighs with salt and pepper. In a large skillet heat the olive oil over med-high heat.
- Add the chicken thighs to the skillet, skin side down and cook for 5 minutes. Remove the chicken from the heat and add to a large baking sheet.
- In a medium bowl toss the cubed potatoes with olive oil and minced garlic. Add the lemon slices to the bowl and stir to evenly coat.
- Dump the potatoes and lemon mixture onto the pan with the chicken thighs. Place in the oven and cook for 30 minutes.
- Remove from the oven and sprinkle with freshly chopped parsley. Serve and enjoy!
Recipe Notes
recipe via the woks of life
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Wow, can’t get much easier than this! Will be making for sure!
Yes for an easy to do dinner – I’ll definitely be giving this a go next week – we’ve a busy one ahead!!
Rebecca