Description
This one-pan Chicken and Potatoes recipe features juicy marinated chicken thighs roasted with golden baby potatoes, red onion, and red bell peppers for a cozy, flavorful meal.
Ingredients
Units
Scale
- 1/4 cup fresh lemon juice
- 2 tablespoons olive oil (for marinade)
- 3 cloves garlic, minced
- 1 tablespoon dried thyme (or your favorite dried herb blend)
- Salt and freshly ground black pepper, to taste
- 6 boneless, skinless chicken thighs
- 1 tablespoon olive oil (for roasting)
- 1 pound baby potatoes, halved
- 1 large red onion, cut into wedges
- 1 large red bell pepper, sliced
- Lemon wedges, for serving (optional)
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment or foil.
- In a bowl, whisk together lemon juice, 2 tbsp olive oil, garlic, thyme, salt, and pepper. Add chicken thighs and marinate for at least 30 minutes.
- Place halved potatoes on baking sheet. Drizzle with 1 tbsp olive oil, season with salt and pepper, and roast for 15 minutes.
- Add marinated chicken, onion wedges, and bell pepper slices to the pan with the potatoes. Toss everything gently and spread out in a single layer.
- Roast for 25–30 minutes until chicken is cooked through and potatoes are golden.
- Remove from oven and let rest 5 minutes. Serve with lemon wedges if desired.
Notes
- Marinate the chicken up to 12 hours ahead for deeper flavor.
- Start potatoes early so they get crispy.
- Don’t overcrowd the pan — spacing helps browning.
- Use a meat thermometer to ensure chicken reaches 165°F.
Nutrition
- Serving Size: 1 plate
- Calories: 430
- Sugar: 4g
- Sodium: 480mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 105mg