One‑Pan Lemon Herb Chicken

Ingredients

• 2 pieces bone-in skin-on chicken thighs
• 8 ounces baby potatoes
• 1/2 fruit lemon
• 1 tablespoon fresh rosemary
• 1 tablespoon olive oil
• 2 pieces garlic cloves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Preheat the oven to 425°F (220°C).

2. 2

   In a large bowl, toss the potatoes with half the olive oil, half the salt, and half the pepper; spread them on a baking sheet.

3. 3

   Place the chicken thighs on top of the potatoes, drizzle with the remaining olive oil, and season with the remaining salt and pepper.

4. 4

   Scatter the rosemary leaves and minced garlic over the chicken and potatoes, then arrange lemon slices around the pan.

5. 5

   Bake for 25 minutes, until the chicken reaches an internal temperature of 165°F and the potatoes are tender and golden.

6. 6

   Remove from the oven, let rest 2 minutes, then serve.