🍋One Pan 🥘🐓Wonder-Full
Aren’t we all looking for a perfect go-to -recipe that’s delicious and easy to prepare? This tasty feast is cooked and served right in the same pan 🥘 and looks 👀 as good as it tastes 😋. Roasted Lemon Rosemary Chicken with Potatoes is delicious and as easy-as-pie to prepare and serve. Make this for simple family weeknight dinner and then choose this for one of those “companies coming for dinner, what should I make!?” events. You won’t be disappointed and neither will your guests.
I do find it challenging trying to come up with just the right menu for dinner when we’re having guests. So many of us are following individualized eating plans, more so now than ever before. I find the best plan is usually the freshest, the healthiest and always, the easiest, as long as it’s both scrumptious and beautiful. This chicken dinner works perfectly served with a platter of roasted vegetables and you’re done. Simply prepared and roasted, this dish comes right out of the oven. Give it a little sprinkle of parsley and a few slices of fresh lemon and dinner is served. Here’s the easy how-to!
Roasted Lemon Rosemary Chicken and Potatoes 🍋🐓🥔
🐓 Thighs and Potatoes – Roasted Lemon Rosemary Chicken!
I’m a little obsessed with chicken thighs lately. You can cook these little gems and it would be nearly impossible for them to end up dry. Since we prefer to cook with skinless chicken, keeping chicken moist can be a challenge. Not with the thighs! You can use boneless or bone in for this recipe.
Potatoes are perfect with this recipe and the little fingerlings or miniature rainbow color potatoes are great, or try with miniature red new potatoes. Just wash the potatoes and leave them whole.
The Marinade
Chop 5 large cloves of garlic and 2 tablespoons of fresh rosemary. Add the garlic and rosemary to a small bowl. Add 1 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1/2 cup freshly squeezed lemon juice. Depending on the size of your lemons, that’s about 3-4 large lemons. Zest all the lemons and add the zest as well. You want at least 2 tablespoons of zest, or more. Next add 1/4 cup olive oil, 2 teaspoons dried, crushed oregano and 1/4 to 1/2 teaspoon of dried red pepper flakes. Mix well.
Quarter 2 lemons, set aside. Rinse potatoes, set aside.
The Chicken
This recipe uses 10-12 chicken thighs. If the thighs come with skin, remove the skin. Rinse and pat dry. Put the chicken into either a large zip bag or into a shallow dish. Cover with the marinade, about 30 minutes.
Preheat oven to 425°
Over a medium high flame, add 1 tablespoon olive oil to either a cast iron or similar pan that goes from cook top to oven. Once the oil is very hot, add the chicken and let it brown about 5 minutes. Turn the chicken over then add the marinade. Add the potatoes and the quartered lemons around the pan and put the pan into the oven, uncovered and roast for about 25 minutes, until the chicken is completely cooked through.
Garnish with 1/4 cup freshly chopped parsley and freshly sliced lemon rounds.
Roasted Lemon Rosemary Chicken and Potatoes
Ingredients
- 10-12 chicken thighs, bone in or boneless, skin removed
- 2 1/2 lbs fingerling potatoes, miniature rainbow potatoes or tiny red new potatoes
- 1/2 cup freshly squeezed lemon juice (about 3 lemons)
- zest of 3 lemons (2 tablespoons zest)
- 2 lemons, quartered
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoon chopped fresh rosemary
- 2 teaspoons dried oregano, crushed
- 1/4 cup olive oil
- 5-6 large cloves of garlic, chopped
- 1/4 to 1/2 teaspoon dried red pepper flakes
Garnish:
- 1/4 cup freshly chopped Italian flat leaf parsley and 3-4 lemon slices (rounds)
Instructions
Prepare the Chicken
- Remove the skin, rinse and pat dry. Put the chicken into a shallow pan or zip lock bag. Set aside.
Rinse the potatoes, set aside.
For the marinade
- Chop 5 large cloves of garlic and 2 tablespoons of fresh rosemary.
- Add the garlic and rosemary to a small bowl.
- Add 1 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1/4 cup freshly squeezed lemon juice plus the zest.
- Add 1/4 cup olive oil, 2 teaspoons dried, crushed oregano and 1/4 to 1/2 teaspoon of dried red pepper flakes. Mix well.
- Top the chicken with marinade and toss to coat.
- Let the chicken marinate about 30 minutes.
- Preheat oven to 425°
- Over a medium high flame, add 1 tablespoon olive oil to either a cast iron or similar pan that goes from cook top to oven.
- Once the oil is very hot, add the chicken and let it brown about 5 minutes.
- Turn the chicken over then add the marinade.
- Add the potatoes and the quartered lemons around the pan
- Put the pan into the oven, uncovered and roast for about 25 minutes, until the chicken is completely cooked through.
- Garnish with fresh slices of lemon and chopped parsley
