Lemon Chicken in Oven Recipe
Baked Lemon Chicken and Roasted Potatoes is simple and delicious. The chicken is tender, juicy and is complimented by the crispy potatoes in a one pan meal. Capers and rosemary with fresh lemon slices give so much flavor to this dish. Easy for a weeknight dinner or for special guests.
Equipment
Ingredients
- ¼ cup olive oil
- 2 lemons (about ¼ cup fresh lemon juice)
- 2 tablespoons capers
- 1 lemons (sliced thin)
- 4 cloves garlic (smashed)
- 2 tablespoons rosemary (finely chopped)
- salt and pepper
- 1 tablespoons olive oil (up to 2 tbsp)
- 6 chicken thighs (bone-in with skin on)
- 1 lbs red potatoes (quartered)
Instructions
- Preheat oven to 450º.
- In a small bowl, combine ¼ cup olive oil, lemon juice, capers, sliced lemon, garlic, rosemary and salt and pepper. Set aside.
- Place oven proof skillet over medium high heat and add 1-2 tablespoons olive oil. Once hot, salt and pepper chicken and place skin side down in skillet. Remove to a plate. Add cut up potatoes to the pan and cook for about 10 minutes until browned.
- Add chicken back to the pan, skin side up and pour over lemon mixture over the top. Bake for 20-30 minutes or until chicken is done and potatoes are brown.
Video
Barbara's Notes + Tips
- Chicken thighs should be cooked to 175, chicken breasts to 165º.
- If you are feeding a crowd, you can make this in a Dutch oven.
- You can freeze left overs. Reheat in the oven, not the microwave.
- You can substitute 1 teaspoon of dried rosemary instead of fresh.
Nutrition
Serving: 1serving | Calories: 417kcal | Carbohydrates: 17g | Protein: 20g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 233mg | Potassium: 642mg | Fiber: 3g | Sugar: 2g | Vitamin A: 129IU | Vitamin C: 27mg | Calcium: 40mg | Iron: 2mg
