Best 6 Amazing Baked Lemon Garlic Chicken Thighs And Potatoes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Amazing Baked Lemon Garlic Chicken Thighs and Potatoes: A Flavorful and Effortless One-Pan Meal**

Indulge in the tantalizing aroma and flavors of tender chicken thighs and crispy potatoes, perfectly roasted in a symphony of lemon, garlic, and herbs. This delectable dish, prepared with simple, wholesome ingredients, promises a delightful culinary experience with minimal effort. Whether you're a seasoned home cook or a beginner seeking a fuss-free yet impressive meal, this recipe is your perfect guide. Discover the art of creating a flavorful and satisfying one-pan dish that will surely impress your family and friends. From selecting the right ingredients to mastering the roasting technique, this comprehensive guide ensures a perfect outcome every time. Get ready to embark on a culinary journey that will transform your kitchen into a haven of delectable aromas and leave your taste buds craving more.

**Additional Recipes Included in the Article:**

- **Creamy Garlic Parmesan Chicken and Potatoes:** For those who love a creamy and cheesy twist, this recipe combines tender chicken, roasted potatoes, and a luscious garlic parmesan sauce.

- **One-Pan Honey Garlic Chicken and Veggies:** Experience a delightful fusion of sweet and savory flavors with this one-pan dish featuring succulent chicken, roasted vegetables, and a luscious honey garlic sauce.

- **Easy Sheet Pan Chicken Fajitas:** Create a vibrant and flavorful Mexican feast with this recipe, featuring tender chicken, colorful bell peppers, and onions, all roasted to perfection on a sheet pan.

Let's cook with our recipes!

LEMON-GARLIC CHICKEN THIGHS AND POTATOES



Lemon-Garlic Chicken Thighs and Potatoes image

Traditional Greek dish. Fresh lemons complement the tender, juicy chicken and roasted potatoes.

Provided by Kimberly D. B. Woodward

Categories     World Cuisine Recipes     European     Greek

Time 1h50m

Yield 6

Number Of Ingredients 9

½ cup olive oil
3 lemon, juiced
6 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon sea salt
½ teaspoon ground black pepper
1 ½ pounds chicken thighs
5 potatoes, peeled and cut into wedges
lemon zest for garnish

Steps:

  • Combine olive oil, lemon juice, garlic, oregano, salt, and pepper in a bowl; pour over chicken thighs in another bowl. Cover and marinate in the refrigerator for at least 30 minutes to overnight.
  • Preheat the oven to 375 degrees F (190 degrees C). Remove chicken from marinade and place in a roasting pan. Add potatoes.
  • Bake in the preheated oven for 30 minutes. Turn chicken over and baste with marinade. Bake until chicken is no longer pink at the bone and the juices run clear, about 35 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken and potatoes to a serving platter and sprinkle with lemon zest.

Nutrition Facts : Calories 492.9 calories, Carbohydrate 38.5 g, Cholesterol 63.8 mg, Fat 29.9 g, Fiber 6.9 g, Protein 22.2 g, SaturatedFat 5.7 g, Sodium 360.3 mg, Sugar 1.4 g

LEMON-GARLIC SKILLET CHICKEN AND POTATOES



Lemon-Garlic Skillet Chicken and Potatoes image

For once, water and oil work together to make a magical one-skillet weeknight chicken dinner. Potatoes cook alongside crispy chicken thighs -- first they boil in water until tender, and then fry into golden nuggets in the remaining oil.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 bone-in, skin-on chicken thighs (about 1 3/4 pounds)
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter
3/4 pound small red potatoes, quartered (about 8 potatoes)
1 small lemon, cut into 1/4-inch-thick slices and halved
4 cloves garlic, thinly sliced
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh Italian flat-leaf parsley, chopped
4 cups baby arugula

Steps:

  • Sprinkle the chicken on both sides with salt and pepper. Melt the butter in a large skillet over medium-high heat. Add the chicken skin-side down and cook until golden brown and crispy and the skin releases easily from the skillet, 6 to 7 minutes.
  • Reduce the heat to medium and flip the chicken over. Scatter the potatoes, then lemon and then the garlic around the chicken. Add 1 cup water, red pepper flakes and 1/2 teaspoon salt. Cover and cook until the potatoes can be pierced easily with a fork, 8 to 10 minutes. Remove the lid and continue to cook until the liquid has evaporated, an instant read thermometer inserted into the thickest part of the chicken reaches 165 degrees F and the potatoes start to crisp from the remaining fat in the pan, 8 to 10 minutes. Sprinkle with parsley.
  • Divide the arugula among 4 plates and top with the chicken and potatoes. . Spoon any juices left in the skillet over each dish.

AMAZING BAKED LEMON GARLIC CHICKEN THIGHS AND POTATOES



Amazing Baked Lemon Garlic Chicken Thighs and Potatoes image

This is one of the best chicken dishes I have ever had. The garlic, lemon and chicken drippings make the most flavorful soft delicious potatoes. Super easy to prepare - the oven does all the work.

Provided by Marie

Categories     One Dish Meal

Time 1h35m

Yield 2 serving(s)

Number Of Ingredients 8

4 chicken thighs
2 garlic cloves
1 teaspoon salt
3 russet potatoes
salt and pepper
1/2 lemon, juice of
olive oil, drizzle
1 cup chicken broth

Steps:

  • Preheat oven to 350°.
  • Remove most of the skin from chicken thighs, leaving a small patch on top.
  • Mince garlic and make a paste with the teaspoon of salt using side of large knife, then rub all over tops of chicken.
  • Peel potatoes and cut into eight wedges each.
  • Add salt and pepper to potatoes, drizzle with olive oil and toss to coat.
  • Sprinkle chicken with black pepper and place in 9x13 pan.
  • Place potatoes in and around thighs.
  • Pour chicken broth into side of pan.
  • Sprinkle lemon juice to taste over top of dish.
  • Bake at 350° for about 1 hour and 15 minutes or until done.
  • Turn chicken and potatoes over halfway through cooking time.
  • Add more chicken broth during baking, if pan becomes dry during cooking.

Nutrition Facts : Calories 669.3, Fat 29.7, SaturatedFat 8.3, Cholesterol 157.9, Sodium 1698.7, Carbohydrate 58.1, Fiber 7.1, Sugar 3.2, Protein 41.6

LEMON-GARLIC CHICKEN THIGHS WITH POTATOES AND CARROTS



Lemon-Garlic Chicken Thighs with Potatoes and Carrots image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

1 pound small multicolored potatoes, sliced 1/4 inch thick
1 pound multicolored carrots, sliced 1/4 inch thick
Kosher salt and freshly ground black pepper
4 bone-in, skin-on chicken thighs (about 2 pounds)
2 tablespoons unsalted butter
1 head garlic, split horizontally
1 small lemon, halved crosswise and thinly sliced
1/4 teaspoon crushed red pepper flakes
1/4 cup fresh flat-leaf parsley leaves

Steps:

  • Preheat the oven to 425 degrees F.
  • Put the potatoes and carrots in a medium pot, cover with 1 inch of water and season with salt. Bring to a boil over high heat, then immediately drain and set aside.
  • Meanwhile, sprinkle the chicken with salt and black pepper. Melt the butter in a Food Network™ 13-in. Pre-Seasoned Cast-Iron Skillet over medium-high heat. Add the chicken skin-side down and the garlic cut-side down. Cook until both are golden brown, about 6 minutes. Transfer the chicken to a plate.
  • Add the potatoes, carrots and lemon to the skillet and cook, stirring occasionally, until the potatoes start to brown, about 6 minutes. Sprinkle with the red pepper flakes, 1 teaspoon salt and some pepper. Put the chicken on top of the vegetables skin-side up and roast in the oven until the chicken registers 165 degrees F on an instant-read thermometer and the potatoes are golden, about 20 minutes. Sprinkle with the parsley before serving.

BAKED LEMON CHICKEN AND POTATOES RECIPE



Baked Lemon Chicken and Potatoes Recipe image

Yukon gold potatoes and hearty chicken thighs are tossed with a lemon, garlic, and herb seasoned oil and baked on a single sheet pan until browned, tender and distinctively delicious!To finish the meal serve with a side of steamed green beans, broccoli or asparagus.

Provided by Jaclyn

Categories     Main Course

Time 1h5m

Number Of Ingredients 10

6 large (7 oz each) bone-in skin-on chicken thighs
1/4 cup olive oil
1 Tbsp lemon zest
1/4 cup lemon juice
2 Tbsp minced garlic
1 Tbsp chopped fresh thyme
1 Tbsp chopped fresh rosemary (or oregano)
5 Tbsp chopped fresh parsley, (divided)
Salt and freshly ground black pepper
2 1/2 lbs Yukon gold potatoes, (cut into 2/3-inch cubes)

Steps:

  • Move oven rack up one level from center. Preheat oven to 400 degrees and spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray (preferably use a dark coated baking sheet to encourage browning).
  • In a small mixing bowl whisk together olive oil, lemon zest, lemon juice, garlic, thyme, rosemary, and 3 Tbsp parsley.
  • Place potatoes in a large mixing bowl then pour or spoon half the herb mixture over the potatoes. Toss to evenly coat, season with salt and pepper to taste and toss.
  • Spread potatoes evenly over prepared baking sheet.
  • Place chicken in now empty large mixing bowl, pour remaining half of the herb mixture over chicken and toss to evenly coat. Season both sides of thighs with salt and pepper and place evenly over potato layer on baking sheet.
  • Bake in preheated oven until chicken is cooked through and potatoes are tender, about for 45 minutes. For more browned chicken broil during the last few minutes.
  • If you find the chicken is done earlier than the potatoes you can remove chicken to a plate and continue to bake potatoes until soft.
  • Remove from oven and sprinkle remaining parsley over everything and serve.

Nutrition Facts : Calories 615 kcal, Carbohydrate 38 g, Protein 32 g, Fat 38 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 165 mg, Sodium 150 mg, Fiber 5 g, Sugar 2 g, UnsaturatedFat 25 g, ServingSize 1 serving

ROASTED LEMON CHICKEN THIGHS WITH POTATOES



Roasted Lemon Chicken Thighs with Potatoes image

Roasted lemon chicken thighs with potatoes is a one-pan dinner prepared in 5 minutes with only 7 ingredients. It's a quick and easy meal for every day.

Provided by chpmnk42

Categories     Baked Chicken Thighs

Time 50m

Yield 6

Number Of Ingredients 7

6 medium bone-in, skin-on chicken thighs
salt and freshly ground black pepper to taste
¼ cup olive oil
1 ½ pounds Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
1 medium lemon, sliced
10 cloves garlic, peeled
¼ cup chopped fresh parsley

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Season chicken thighs with salt and pepper on all sides.
  • Heat olive oil in a roasting pan set over two burners at medium-high heat. Sear chicken skin-side down in the hot oil for 5 to 7 minutes. Turn chicken thighs and add potatoes. Mix potatoes with oil. Add lemon slices and garlic cloves and toss everything together so potatoes and garlic are well-coated in olive oil.
  • Transfer chicken to the oven and cook until chicken is cooked through and the potatoes are tender, about 30 minutes. Remove from the oven and stir in the parsley before serving.

Nutrition Facts : Calories 935.5 calories, Carbohydrate 24 g, Cholesterol 284.1 mg, Fat 56.5 g, Fiber 2.8 g, Protein 79.5 g, SaturatedFat 14.5 g, Sodium 266.4 mg, Sugar 0.1 g

Tips:

  • Use a variety of vegetables. This recipe calls for potatoes, carrots, and celery, but you can use any vegetables you like. Some other good options include broccoli, cauliflower, zucchini, and green beans.
  • Season the chicken thighs well. The lemon-garlic marinade is full of flavor, but you can also add additional seasonings to the chicken thighs before baking. Some good options include salt, pepper, paprika, and thyme.
  • Don't overcrowd the baking dish. Make sure the chicken thighs and vegetables have enough space to cook evenly. If necessary, use two baking dishes.
  • Bake the chicken thighs until they are cooked through. The internal temperature of the chicken should reach 165 degrees Fahrenheit.
  • Serve the chicken thighs and vegetables immediately. This dish is best enjoyed hot out of the oven.

Conclusion:

This baked lemon-garlic chicken thighs and potatoes recipe is an easy and delicious weeknight meal. The chicken thighs are succulent and flavorful, and the potatoes and vegetables are roasted to perfection. This recipe is sure to please the whole family.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #for-1-or-2     #main-dish     #potatoes     #poultry     #vegetables     #oven     #chicken     #dietary     #one-dish-meal     #low-calorie     #low-carb     #low-in-something     #meat     #chicken-thighs-legs     #equipment     #number-of-servings     #4-hours-or-less

Related Topics