One-Pan Roast Chicken and Potatoes

None · Year-round · 75 min · Serves 4 · By The Lesapor Kitchen

This one-pan roast chicken and potatoes dish is a go-to for a satisfying dinner with minimal cleanup. Perfect for year-round enjoyment, this recipe combines crispy chicken with tender potatoes seasoned to perfection.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 1/2 pounds baby potatoes, halved
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 lemon, sliced
• Salt and pepper, to taste

Method

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper.
3. Add chicken thighs and potatoes to the bowl. Toss until evenly coated with the oil mixture.
4. Transfer the chicken and potatoes to a large baking sheet. Arrange them in a single layer.
5. Place lemon slices over the chicken and potatoes for added flavor.
6. Roast in the preheated oven for 45 to 50 minutes, or until the chicken is cooked through and skin is crispy, and the potatoes are tender.
7. Remove from the oven and let rest for a few minutes before serving.