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
- 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.
- 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.
- 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.
- 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.
- Cover tightly with aluminum foil and bake, covered, for 40 minutes.
- 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.
- Remove from the oven and let rest for five minutes. Garnish with fresh parsley and enjoy!
