Lemon Roasted Chicken and Potatoes

A bright and comforting roasted chicken dish featuring crispy skin, tender Yukon Gold potatoes, fresh thyme, and a burst of lemon. Oven-roasted to golden perfection and finished with parsley and pan gravy for serving.

10 mins

Prep Time

1 hr 20 mins

Cook Time

1 hr 30 mins

Total Time

4

Servings

Ingredients

  • • ~1 lb Yukon Gold potatoes, peeled and cut in 1.5" chunks
  • • 2 Tbsp olive oil (for potatoes)
  • • kosher salt & pepper
  • • 3 large garlic cloves, finely chopped
  • • 1 small lemon, juiced
  • • 1/2 cup chicken broth
  • • ~15 sprigs fresh thyme
  • • ~2 lb bone-in skin-on chicken thighs (or breasts cut in half, legs, etc.)
  • • kosher salt & pepper (for chicken)
  • • 2 Tbsp olive oil (for chicken)
  • • juice of 1/2 a small lemon (for serving)
  • • 2 Tbsp fresh parsley, chopped

Instructions

  1. Preheat the oven to 375°F.
  2. Place the potatoes in a large baking dish (9x13” or similar) and toss with 2 Tbsp olive oil and a sprinkle of salt and pepper. Bake for 40 minutes. Remove from the oven and increase the temperature to 425°F.
  3. Add the garlic, lemon juice, and chicken broth to the dish and mix with the potatoes. Use a spatula to release any stuck potatoes. Space out the potatoes evenly and arrange the thyme sprigs on top.
  4. Thoroughly dry the chicken with paper towels and season both sides generously with salt and pepper. Place the chicken skin side up in one layer on top of the potatoes and thyme, then drizzle 2 Tbsp olive oil over the chicken skin.
  5. Bake at 425°F for 35–40 minutes until the chicken is golden brown and the internal temperature reaches 165°F. Then broil for 3–5 minutes until the skin is deep golden and crispy, watching closely to avoid burning.
  6. Let rest for a couple of minutes, then squeeze the juice of 1/2 a lemon over top and sprinkle with fresh parsley. Serve with gravy from the dish spooned over the chicken and potatoes.