One‑Pan Lemon‑Herb Chicken Thighs

Ingredients

• 2 pieces bone-in, skin-on chicken thighs
• 8 oz baby potatoes, halved
• 1/2 fruit, juiced lemon
• 1 tablespoon, chopped fresh rosemary
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 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 halved potatoes with 1 tablespoon olive oil, half the minced garlic, salt, pepper, and half the rosemary; spread them in a single layer on a baking sheet.

3. 3

   Pat the chicken thighs dry, rub with the remaining olive oil, lemon juice, remaining garlic, rosemary, salt, and pepper, then place them skin‑side up among the potatoes.

4. 4

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

5. 5

   Remove from the oven, let rest 5 minutes, then serve each thigh with a portion of potatoes; garnish with extra lemon zest if desired.