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One-Pan Roasted Lemon Herb Chicken and Potatoes: A Delightful Culinary Delight

There’s something uniquely comforting about coming home to the aroma of a beautifully roasted dinner wafting through your kitchen. One-Pan Roasted Lemon Herb Chicken and Potatoes is not only a feast for the senses but also a wonderfully convenient meal that brings together tender chicken and perfectly roasted potatoes with minimal fuss. Ideal for busy weeknights or a relaxed Sunday dinner, this dish promises simplicity without compromising on flavour.

Ingredients

To serve approximately four people, you will need the following ingredients:

• 4 chicken thighs (bone-in, skin-on for extra flavour)
• 4 medium-sized potatoes (preferably New potatoes), halved
• 2 large lemons (one for juice and one for wedges)
• 4 cloves of garlic, minced
• Fresh herbs (such as rosemary, thyme, and parsley), chopped
• Olive oil (around 4 tablespoons)
• Sea salt and freshly cracked black pepper, to taste
• Optional: a sprinkle of red pepper flakes for a bit of heat

Method

Preheat the Oven

Begin by preheating your oven to 200°C (180°C for fan ovens) or gas mark 6. A hot oven is essential to achieve that lovely golden, crispy skin on the chicken and perfectly roasted potatoes.

Prepare the Marinade

In a large bowl, combine the minced garlic, the juice of one lemon, and the chopped fresh herbs. Add the olive oil, a generous pinch of sea salt, freshly cracked black pepper, and optional red pepper flakes if using. Whisk the mixture until well combined.

Season the Chicken and Potatoes

Place the chicken thighs in the bowl with the marinade, ensuring they are well coated. Let the chicken marinate for at least 20 minutes — if you have time, marinating longer (even overnight) will enhance the flavours. In the meantime, add the halved potatoes to the bowl, tossing them in the remaining marinade to achieve an even coating.

Arrange in a Roasting Tray

Once marinated, transfer the chicken and potatoes to a large roasting tray. Ensure the chicken is skin side up, nestled amongst the potatoes. Slice the second lemon into wedges and scatter them around the tray for added zing and aroma.

Roast to Perfection

Place the roasting tray in the oven and let it cook for around 40-50 minutes, or until the chicken reaches an internal temperature of 75°C and the juices run clear. The potatoes should be fork-tender and golden brown. To get that extra crispy skin on the chicken, you might want to turn on the grill for the last few minutes — just keep a close eye to prevent burning.

Serve and Enjoy

Once cooked, remove the tray from the oven and let it rest for a few minutes. Serve the chicken and potatoes straight from the tray for a rustic presentation, garnished with additional fresh herbs if desired. This dish pairs beautifully with a light green salad or steamed greens to bring a touch of freshness to the meal.

Conclusion

One-Pan Roasted Lemon Herb Chicken and Potatoes is more than just a satisfying dinner; it’s a testament to the beauty of simple, wholesome cooking. With just a handful of ingredients and minimal clean-up, this recipe allows you to enjoy a delicious home-cooked meal that brings the whole family together. Whether it’s a weeknight dinner or a casual gathering, this dish is sure to impress without the hassle. So, roll up your sleeves, get cooking, and savour the delightful flavours of roasted lemon herb chicken!

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