One-Pan Lemon Pepper Chicken and Potatoes

Ingredients

• 12 oz boneless, skinless chicken thighs
• 12 oz baby potatoes
• 1.5 tbsp olive oil
• 2 tsp lemon pepper seasoning
• 0.5 tsp garlic powder(optional)
• 0.25 tsp kosher salt(optional)
• 1 tbsp fresh lemon juice
• 1 tbsp fresh parsley (chopped)(optional)

Instructions

1. 1

   Preheat oven to 425°F (220°C). Cut baby potatoes into bite-size pieces and pat chicken dry; cut chicken into bite-size chunks.

2. 2

   In a large bowl, toss potatoes with 1 tbsp olive oil, lemon pepper seasoning, garlic powder (if using), and salt (if needed). Spread on a sheet pan.

3. 3

   Add chicken to the bowl with remaining 0.5 tbsp olive oil and lemon pepper seasoning; toss to coat. Arrange chicken on the sheet pan around the potatoes.

4. 4

   Roast for 25 minutes total, stirring/tossing once at about the 12-minute mark, until chicken is cooked through and potatoes are golden and tender.

5. 5

   Remove from oven, drizzle with lemon juice, and sprinkle with parsley if using. Serve hot.