Lemon Garlic Chicken and Potatoes
Lemon Garlic Chicken and Potatoes is an easy weeknight feast that is both nutritious and full of flavor!
Ingredients
Main Ingredients
- 1.5-2 pounds Yukon gold potatoes halved or quartered
- 4 each bone-in, skin-on chicken thighs
- 1/4 cup chopped fresh parsley
- 5 cloves garlic minced
- 2 each whole lemons
- 1/3 cup extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 2 teaspoons kosher salt
- 8 ounces feta cheese
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and line a rimmed pan with parchment paper.
- Place halved Yukon gold potatoes in a pot of cold water, bring to a boil, and cook for 7-8 minutes until just tender.1.5-2 pounds Yukon gold potatoes
- In a large bowl, whisk together parsley, minced garlic, juice from 1 lemon, olive oil, garlic powder, oregano, and kosher salt.
- Toss chicken thighs and parboiled potatoes in the marinade until well-coated.
- Spread marinated chicken and potatoes on the prepared pan, ensuring chicken is skin-side up and in a single layer. Add halved lemons, flesh-side down.
- Roast for 45-55 minutes or until the chicken is cooked through and skin is crispy. Crumble feta over everything halfway through.
- Squeeze juice from roasted lemon halves over the chicken and potatoes.
Notes
This dish is best served fresh but can be stored in an airtight container in the fridge for up to 3 days.
For best results, reheat in the oven to maintain crispiness.
You can substitute chicken thighs with breast for a leaner option.