One‑Pan Lemon‑Herb Chicken

Ingredients

• 2 pieces bone-in skin-on chicken thighs
• 200 g baby potatoes
• 1 medium lemon
• 2 sprigs fresh rosemary
• 2 tbsp olive oil
• 2 pieces garlic cloves
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Preheat the oven to 425°F (220°C). While it heats, wash the baby potatoes and cut them in half.

2. 2

   Place the chicken thighs, potatoes, and lemon slices on a large baking sheet; drizzle with olive oil, then sprinkle minced garlic, rosemary leaves, salt, and pepper over everything.

3. 3

   Toss gently to coat, then spread the ingredients in a single layer so the chicken skin is up.

4. 4

   Bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden.

5. 5

   Remove from the oven, let rest 2 minutes, then serve the chicken thighs with the roasted potatoes and lemon wedges.