Chicken and Potatoes Recipe
This one pot chicken and potatoes recipe is tossed in a zesty lemon-garlic marinade and packed with veggies, making it a simple, flavorful dinner for busy weeknights.
Servings: 4 servings
Ingredients
For the Marinade
- ¼ cup fresh lemon juice
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 tablespoon dried thyme or use a combination of your favorite dried herbs
- salt and freshly ground black pepper to taste
For the Chicken
- 6 boneless skinless chicken thighs
- 1 tablespoon olive oil
- 1 pound baby potatoes halved
- 1 large red onion cut in wedges
- 1 large red bell pepper sliced
- salt and freshly ground black pepper to taste
- lemon wedges for serving, optional
Instructions
Make the Marinade
- Combine the marinade ingredients. In a small mixing bowl, whisk together lemon juice, olive oil, garlic, thyme, salt and pepper; whisk until well combined.
- Marinate the chicken. Place the chicken thighs and half of the marinade in a ziploc bag; close the bag and set aside for 20 to 30 minutes or in the fridge for several hours.
Cook the Chicken and Potatoes
- Prep. Preheat the oven to 425˚F.
- Brown the chicken. In a large nonstick skillet heat 1 tablespoon olive oil over medium-high heat. Remove the chicken from the ziploc bag and discard the bag with the marinade. Transfer the chicken to the skillet and cook for 2 to 3 minutes on each side or until lightly browned.
- Add in the vegetables. Remove the skillet from the heat and arrange the potatoes, bell peppers, and onions around the chicken thighs; season with salt and black pepper.
- Bake. Pour the remaining marinade over the chicken and veggies; gently stir to combine. Cover with foil or a lid and bake for 30 to 35 minutes, or until the potatoes are tender. Remove the cover and continue to bake for 5 to 7 minutes or until the potatoes and chicken are golden in color.
- Finish and serve. Remove the chicken and potatoes from the oven and let them rest for 5 to 8 minutes. Transfer to serving plates, garnish with lemon wedges, and serve.
Nutrition
Calories: 413kcal | Carbohydrates: 27g | Protein: 36g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 161mg | Sodium: 162mg | Potassium: 1052mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1366IU | Vitamin C: 84mg | Calcium: 62mg | Iron: 4mg
