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Lemon roasted chicken and potatoes

Ingredients

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lemon zest, about 3–4 lemons
  • 3 tablespoons fresh lemon juice
  • 4 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon sea salt
  • Fresh cracked pepper
  • 1134 grams (2 1/2 lbs) bone-in-skin-on chicken thighs
  • 680 grams (1 1/2 lbs) russet potatoes, peeled, halved and cut into wedges
  • 1 large onion, peeled and quartered
  • Salt and fresh black pepper, to taste

TO GARNISH

  • 1/2 lemon, thinly sliced
  • Fresh parsley, chopped

Directions

  1. Preheat the oven to 425  degrees F. Use a drizzle of olive oil to prepare the pan or Line a rimmed baking dish with parchment paper for easy cleanup and set aside.
  2. In a small bowl combine the 1/4 cup olive oil, lemon zest, lemon juice, garlic, Italian seasoning, onion powder, thyme, paprika, salt and red pepper flakes.
  3. In a large bowl, add the chicken, potatoes, and onions. Pour the lemon spice mixture overtop , season to taste with salt and pepper, and toss to combine and all ingredients are coated.
  4. Arrange the chicken thighs skin side up, and arrange the potatoes, and onions around the chichin in the prepared baking dish. Add a little more salt and pepper if needed before going in the oven.
  5. Cover tightly with aluminum foil and bake, covered, for 40 minutes.
  6. Uncover, toss the potatoes around and spoon some of the pan juices over the chicken. Top with lemon slices, and continue baking, uncovered, for additional 25-30 minutes or until chicken is fully cooked and potatoes are tender.
  7. Remove from the oven and let rest for five minutes. Garnish with fresh parsley and enjoy!


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