Description
A cozy, zesty one-pan dish featuring juicy roasted chicken thighs, crispy potatoes, and slices of lemon and orange, all infused with herbs and citrusy goodness.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 4 medium Yukon Gold potatoes, cut into wedges
- 1 large lemon, sliced into rounds
- 1 medium orange, sliced into rounds
- 5 garlic cloves, smashed
- 3 tablespoons olive oil
- 2 sprigs fresh rosemary
- 2 teaspoons fresh thyme
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
Instructions
- Preheat Your Equipment: Preheat your oven to 425°F (220°C). Prepare your roasting pan or baking dish.
- Combine Ingredients: Toss potato wedges with 2 tablespoons olive oil, salt, and pepper. In a separate bowl, coat chicken with remaining olive oil, herbs, garlic, salt, and pepper.
- Prepare Your Cooking Vessel: Spread potatoes in an even layer in the roasting dish. Nestle chicken on top, skin side up.
- Assemble the Dish: Arrange citrus slices around and under the chicken and potatoes. Drizzle any remaining marinade over the top.
- Cook to Perfection: Roast uncovered for 40–45 minutes until the chicken is golden and the potatoes are tender.
- Finishing Touches: Broil for 3–5 minutes for crispier skin. Add fresh thyme or a squeeze of lemon juice.
- Serve and Enjoy: Plate and serve hot with salad or crusty bread.
Notes
- Use a wide dish to avoid steaming and ensure roasting.
- Let chicken sit at room temperature before baking.
- Broil briefly at the end for extra crispy skin.
- Zest some citrus on top before serving for a fresh pop.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 510
- Sugar: 4g
- Sodium: 600mg
- Fat: 32g
- Saturated Fat: 7g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 145mg
Keywords: chicken and potato bake, citrus chicken, easy chicken dinner, one pan chicken, roasted chicken thighs