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Herb Roasted Chicken Thighs with Lemon Potatoes

Herb Roasted Chicken Thighs with Lemon Potatoes

Dinner
Prep Time
20min
Cook Time
40min
Servings
8
Calories
735
Chef's Note

This dish swaps the cod for chicken thighs, which are more forgiving to cook and stay moist even if slightly overcooked. For maximum flavor, you can marinate the chicken in the lemon-herb mixture for up to 4 hours before cooking. The skin-on thighs will develop a beautiful golden crust while the meat stays juicy. Make sure to spoon the pan juices over the chicken when serving for an extra burst of flavor.

Tags
high-protein
poultry
chicken
potatoes
roasted
dinner
lemon
herb
weeknight
healthy
Ingredients

  • 4 pounds bone-in chicken thighs

  • 5 pounds russet potatoes

  • 6 tablespoons olive oil

  • 4 whole lemons

  • 1/2 cup fresh parsley

  • 3 tablespoons fresh thyme

  • 2 tablespoons fresh rosemary

  • 8 cloves garlic

  • 2 teaspoons paprika

  • 2 teaspoons salt

  • 1 teaspoon black pepper

  • 1/2 cup white wine (optional)

  • 1 cup chicken broth (low sodium)

  • 2 tablespoons cornstarch

  • 3 tablespoons water

  • 1 tablespoon honey

Instructions
  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Wash 5 pounds of potatoes and cut them into 1-inch cubes. Leave the skin on for extra nutrients.

  • 3

    In a large bowl, toss the potato cubes with 4 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of paprika.

  • 4

    Spread the potatoes on a large baking sheet in a single layer and place in the preheated oven. Roast for 15 minutes.

  • 5

    While potatoes are roasting, prepare the chicken. Pat 4 pounds of chicken thighs dry with paper towels and place them in a large baking dish.

  • 6

    Mince 8 cloves of garlic and chop 1/2 cup of fresh parsley, 3 tablespoons of fresh thyme, and 2 tablespoons of fresh rosemary.

  • 7

    Zest 2 lemons and then juice all 4 lemons (you should get about 1/2 cup of juice).

  • 8

    In a bowl, mix the remaining 2 tablespoons of olive oil, lemon zest, 1/4 cup of lemon juice, minced garlic, half of the chopped herbs, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 tablespoon of honey.

  • 9

    Pour this mixture over the chicken thighs, making sure they are well coated on both sides.

  • 10

    After the potatoes have roasted for 15 minutes, remove them from the oven and stir. Return to the oven and place the baking dish with the chicken on a separate rack.

  • 11

    Bake both the potatoes and chicken for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and crispy.

  • 12

    While everything is baking, prepare a simple sauce. In a small saucepan, combine 1/2 cup of white wine (if using), 1 cup of chicken broth, and the remaining 1/4 cup of lemon juice.

  • 13

    Bring to a simmer over medium heat. Mix 2 tablespoons of cornstarch with 3 tablespoons of water to create a slurry.

  • 14

    Slowly whisk the cornstarch slurry into the simmering liquid and cook for 2-3 minutes until thickened. Stir in the remaining chopped herbs.

  • 15

    Once the chicken and potatoes are done, serve the chicken thighs with a generous portion of roasted potatoes on the side and drizzle with the lemon herb sauce.

Nutrition Information (per serving)
735
Calories
48g
Protein
79g
Carbs
28g
Fat
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