ROASTED LEMON CHICKEN THIGHS WITH POTATOES

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Roasted Lemon Chicken Thighs with Potatoes is a one-pan dinner prepared in 5 minutes with only 7 ingredients. Lemon Chicken Thighs are a quick and easy meal.

This formula for Roasted Lemon Chicken Thighs with Potatoes is a one-container supper that you can plan shortly with just 7 fixings, toss in the broiler, and afterward unwind while it cooks– – ideal for those weeknights when you coincidentally find your condo and quickly run down the stairs to wear a couple of warm up pants. Except if that is simply me.

It’s misleadingly straightforward, however the mix of lemon, olive oil, spices, chicken, and potatoes is difficult to beat. In case you’re into utilizing lemons for broil chicken as a general rule, you’ll love this. The incredible thing about utilizing chicken thighs– – rather than an entire bird– – is that they’re somewhat simpler to deal with and cook. Also, the potatoes ingest the chicken-y flavor from being simmered in a similar dish.

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I like serving this dish with a straightforward plate of mixed greens to balance the feast. I simply make a truly simple lemon vinaigrette with nectar, olive oil, dijon mustard, and salt and pepper. No problem at all.

Roasted Lemon Chicken Thighs with Potatoes is a one-pan dinner prepared in 5 minutes with only 7 ingredients. Lemon Chicken Thighs are a quick and easy meal.

  • PREP: 5 minutes
  • COOK: 35 minutes
  • TOTAL: 40 minutes

INGREDIENTS

  • 6 bone-in, skin-on chicken thighs
  • salt and freshly ground black pepper
  • ¼ cup olive oil
  • 1 1/2 pounds Eastern or Yukon Gold potatoes (680g, scrubbed and cut into 1-inch chunks)
  • 1 lemon (sliced)
  • 10 cloves garlic (peeled)
  • ¼ cup chopped cilantro or parsley leaves

INSTRUCTIONS

  1. Preheat your oven to 425 degrees F, and season the chicken thighs with salt and pepper. Heat the olive oil in a roasting pan set over two burners at medium high heat.
  2. Sear the chicken skin-side down in the roasting pan. After the chicken thighs have been searing for about 5-7 minutes, flip them over. Add the potatoes and stir them in the oil. Add the lemon slices and garlic cloves, tossing everything together so the potatoes and garlic are well-coated in olive oil.
  3. Transfer the chicken to the oven and cook for another 30 minutes, or until the chicken is cooked through and the potatoes are tender. Remove from the oven and stir in the herbs. Serve.
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NUTRITION FACTS

Calories: 406kcal (20%) | Carbohydrates: 18g (6%) | Protein: 22g (44%) | Fat: 28g (43%) | Saturated Fat: 6g (30%) | Cholesterol: 111mg (37%) | Sodium: 489mg (20%) | Potassium: 759mg (22%) | Fiber: 4g (16%) | Sugar: 1g (1%) | Vitamin A: 300IU (6%) | Vitamin C: 27.4mg (33%) | Calcium: 60mg (6%) | Iron: 4.8mg (27%)

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