Description
This Lemon Herb Chicken & Potatoes recipe combines juicy, flavorful bone-in chicken thighs with tender roasted potatoes and leeks, all bathed in a tangy and aromatic lemon-herb marinade. Baked to perfection with a crispy, caramelized top, this comforting one-pan meal is easy to prepare, making it perfect for a hearty family dinner.
Ingredients
Chicken & Vegetables
- 4 bone-in chicken thighs or drumsticks
- 2 russet potatoes, peeled and roughly chopped
- 2 leeks, sliced into rounds
- 2 tbsp olive oil
- Salt & pepper to taste
Marinade/Sauce
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 1 tsp orange zest
- 1 tsp lemon zest
- 2 cloves garlic, crushed
- 3 tbsp fresh parsley, chopped, plus more for garnish
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh thyme
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp paprika
Instructions
- Preheat the Oven: Preheat your oven to 400°F to prepare for roasting the chicken and vegetables evenly.
- Prepare Vegetables: Roughly chop the peeled potatoes and slice the leeks into rounds. Place them in a large braiser pan or skillet, then toss with 2 tablespoons of olive oil and a pinch of salt and pepper to season.
- Arrange Chicken: Place the bone-in chicken thighs or drumsticks on top of the seasoned potatoes and leeks in the pan, ensuring even spacing for proper cooking.
- Make Marinade: In a separate bowl, whisk together ¼ cup olive oil, lemon juice, Dijon mustard, honey, orange zest, lemon zest, crushed garlic, fresh parsley, dill, thyme, salt, black pepper, and paprika until smooth and well combined.
- Apply Marinade: Pour the prepared lemon-herb sauce over each piece of chicken, ensuring each is well coated, then pour any remaining sauce over the vegetables beneath.
- Bake Covered: Cover the pan with a lid or foil and bake in the preheated oven for 35-45 minutes. This allows the chicken to cook through and the potatoes to become tender.
- Finish Baking Uncovered: Increase the oven temperature to 425°F, remove the cover, and continue baking for an additional 30-45 minutes. This will crisp up the chicken skin and caramelize the potatoes. Optionally, place the pan under the broiler for the last 2-3 minutes to achieve a golden, crispy top.
- Serve: Once the potatoes are fork-tender and chicken is fully cooked, spoon some of the pan glaze over each chicken piece before serving. Garnish with extra fresh chopped parsley for added color and freshness.
Notes
- Bone-in chicken thighs or drumsticks work best for juicy, flavorful meat and crispy skin.
- Adjust baking times based on your oven and thickness of chicken pieces; potatoes should be fork-tender before finishing uncovered.
- Using fresh herbs like parsley, dill, and thyme really elevates the flavor profile.
- If you don’t have a braiser pan, use a large oven-safe skillet or roasting pan.
- Letting the dish rest for a few minutes after baking will help the juices redistribute.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
