Name: Lemon Rosemary Roasted Chicken & Crispy Potatoes
Prep time: 40 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 bone-in, skin-on chicken thighs; 2 medium Yukon Gold potatoes, cut into 1-inch cubes; 1 lemon, zested and juiced; 2 tbsp olive oil; 2 garlic cloves, minced; 1 tbsp fresh rosemary, chopped (or 1 tsp dried); 1/2 tsp dried thyme; Salt and black pepper, to taste; 1/2 red onion, cut into thick wedges; 1/2 cup low-sodium chicken broth (or water)

Lemon Rosemary Roasted Chicken & Crispy Potatoes

CinnamonPumpkin7362

This Lemon Rosemary Roasted Chicken & Crispy Potatoes recipe pairs juicy, golden-skinned chicken with aromatic, crispy potatoes in one skillet for a perfect weekday dinner. The synergy of lemon, rosemary, and garlic bridges the savory chicken and earthy potatoes, while a quick sear ensures rich flavor and an irresistible texture contrast. The potatoes roast alongside the chicken, soaking up tangy lemon and savory pan juices. Colorful red onion adds sweetness and visual pop, making the dish as beautiful as it is delicious. Serve straight from the skillet for a meal that’s comforting, vibrant, and utterly satisfying.

Ingredients

Instructions

Preheat oven to 425°F (220°C).
Pat chicken thighs dry and season both sides with salt, pepper, and half the lemon zest.
In a large bowl, toss potato cubes and red onion wedges with 1 tbsp olive oil, rosemary, thyme, garlic, remaining lemon zest, salt, and pepper until coated.
Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear chicken thighs skin-side down for 3-4 minutes until golden and crisp. Flip and cook 1 minute more. Remove chicken to a plate.
Add the seasoned potatoes and red onion to the skillet, spreading them in an even layer. Nestle chicken thighs skin-side up among the potatoes.
Pour chicken broth and lemon juice around (not over) the chicken to keep skin crisp. Transfer skillet to the oven.
Roast for 25-30 minutes, or until chicken reaches 165°F and potatoes are crisp and golden.
Remove from oven. Spoon pan juices over potatoes, garnish with extra rosemary, and serve hot.