Community recipe
Cozy One-Pan Lemon Garlic Chicken
Juicy lemon-garlic chicken thighs roast alongside crisp-edged baby potatoes in a single pan, with rosemary and bright pan juices for an easy, comforting Mediterranean-inspired dinner.
- Serves
- 4
- Prep
- 15 min
- Cook
- 45 min
- Difficulty
- easy
Get ready
Ingredients
- 1.5 lb baby potatoes, halved if larger than 1 inch
- 2 tbsp olive oils
- 1 tsp kosher salt
- 0.5 tsp black pepper, freshly ground
- 1 tbsp rosemary, finely chopped
- 2 lb chicken thighs, bone-in, skin-on
- 6 garlics, peeled and lightly crushed
- 1 lemon, cut into 8 wedges
- 1 tbsp olive oil
- 1 tsp kosher salt
- 0.5 tsp black pepper, freshly ground
- 1 tsp dried oregano
- 2 lb chicken thighs, bone-in, skin-on
- 1.5 lb baby potatoes, halved if larger than 1 inch
- 2 lb chicken thighs, roasted
- 1.5 lb baby potatoes, roasted
- 6 garlics, roasted
- 1 lemon, roasted wedges
Make it
Instructions
- 01
Heat the oven and season the pan
Heat the oven to 425°F. In a large rimmed roasting pan, toss 1.5 lb baby potato, halved if larger than 1 inch with 2 tbsp olive oil, 1 tsp kosher salt, 0.5 tsp black pepper, freshly ground, and 1 tbsp rosemary, finely chopped. Arrange in an even layer, leaving spaces for the chicken.
- 02
Add the chicken and aromatics
Pat 2 lb chicken thigh, bone-in, skin-on dry, then nestle it skin-side up among the potatoes. Scatter 6 items garlics, peeled and lightly crushed and 1 item lemon, cut into 8 wedges around the pan. Drizzle with 1 tbsp olive oil and season with 1 tsp kosher salt, 0.5 tsp black pepper, freshly ground, and 1 tsp dried oregano.
- 03
Roast until golden and cooked through
Roast until 2 lb chicken thigh, bone-in, skin-on reaches 165°F in the thickest portion away from bone and 1.5 lb baby potato, halved if larger than 1 inch is tender and browned. If desired, briefly broil for deeper browning while watching closely.
- 04
Rest and serve
Rest 2 lb chicken thigh, roasted with 1.5 lb baby potato, roasted, 6 items garlics, roasted, and 1 item lemon, roasted wedges in the pan so the juices settle, then spoon the pan juices over each serving.
