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How to Make Lemon and Herb-Roasted Chicken and Potatoes - A Step-by-Step Guide

Looking for a delicious and easy dinner recipe that will impress your family and friends? Look no further than this Lemon and Herb-Roasted Chicken and Potatoes recipe. This dish is not only flavorful and aromatic, but it is also a one-pan wonder, making it a hassle-free option for those busy weeknights.

The combination of zesty lemon and fragrant herbs marries perfectly with succulent chicken and tender, crispy potatoes, creating a mouthwatering meal that is guaranteed to become a reg...

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Ingredients

  • 2 boneless, skin-on chicken thighs
  • 3 tablespoons lemon juice, divided
  • 1 pinch sea salt and ground black pepper to taste
  • 3 tablespoons olive oil
  • ¼ cup low-sodium chicken broth (Optional)
  • 6 small creamer potatoes, or more to taste
  • 2 lemon slices
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley
  • 1 tablespoon dried rosemary
  • 1 tablespoon ground thyme
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh cilantro

Information

  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Servings: 2
  • Yield: 2 chicken thighs

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Rub chicken with 1 tablespoon lemon juice, sea salt, and pepper. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and place the chicken in the pot, skin-side down. Cook for 5 minutes. Turn over and cook until chicken releases some juices and the skin is lightly browned, about 5 minutes more. Add broth. Transfer chicken to a baking dish.
  • Add potatoes, remaining lemon juice, lemon slices, oregano, parsley, rosemary, thyme, 2 teaspoons salt, 1 teaspoon black pepper, and garlic to the pressure cooker. Cook and stir until flavors blend, about 3 minutes. Add cilantro and mix well. Spoon mixture on top of the chicken in the baking dish. Ensure the potatoes are well-coated with herbs. Cover the dish with a piece of aluminum foil and poke a few holes in it.
  • Bake in the preheated oven until chicken is brown on the outside and no longer pink on the inside, and potatoes are tender, about 20 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C). Serve hot.

    • Nutrition

    607 cal.

    • Total Fat: 30g
    • Saturated Fat: 6g
    • Cholesterol: 71mg
    • Sodium: 2593mg
    • Total Carbohydrate: 69g
    • Dietary Fiber: 13g
    • Total Sugars: 1g
    • Protein: 28g
    • Vitamin C: 99mg
    • Calcium: 194mg
    • Iron: 9mg
    • Potassium: 494mg

    Categories

    Roasted recipes
    Lemon recipes
    Herb recipes
    Chicken recipes
    Potatoes recipes