Lemon Chicken & Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/4 c. plus 2 tbsp. extra-virgin olive oilJuice of 1 lemon3 cloves garlic, minced1 tbsp. honey2 tbsp. dried oregano2 tbsp. dried rosemarykosher saltFreshly ground black pepper6 bone-in skin-on chicken thighs2 russet potatoes, diced1 large red onion, cut into wedges1 lemon, thinly sliced
Preheat oven to 400 degrees F. In a large bowl, combine 1/4 cup olive oil, lemon juice, garlic, honey, dried oregano, and dried rosemary and season with salt and pepper.
Add chicken and toss until combined, then let marinate while you prep the vegetables.
On a large sheet pan, toss potatoes, red onion, and lemon slices with remaining olive oil and season with salt and pepper.
Nestle in chicken thighs among vegetables (spooning extra marinade on top if you have any leftover) and bake until vegetables are tender and chicken is golden and crispy, 50 to 55 minutes. (Cover with foil if chicken is getting too brown). Serve with pan juices.
Serving Size: 1 chicken thigh and a scoop of potatoes
Number of Servings: 6
Recipe submitted by SparkPeople user FLAGG-.
Add chicken and toss until combined, then let marinate while you prep the vegetables.
On a large sheet pan, toss potatoes, red onion, and lemon slices with remaining olive oil and season with salt and pepper.
Nestle in chicken thighs among vegetables (spooning extra marinade on top if you have any leftover) and bake until vegetables are tender and chicken is golden and crispy, 50 to 55 minutes. (Cover with foil if chicken is getting too brown). Serve with pan juices.
Serving Size: 1 chicken thigh and a scoop of potatoes
Number of Servings: 6
Recipe submitted by SparkPeople user FLAGG-.
Nutritional Info Amount Per Serving
- Calories: 259.9
- Total Fat: 16.0 g
- Cholesterol: 34.0 mg
- Sodium: 129.4 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 4.2 g
- Protein: 10.3 g
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