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Recipe

Roasted Lemon Chicken Thighs and Potatoes

Servings: 4

Short on ingredients but long on flavor, this one-pan meal needs only a side salad to be complete.

Ingredients

  • 1/4 cup olive oil; more as needed
  • 3 medium lemons, washed, ends trimmed, and halved crosswise (about 1 lb.)
  • Kosher salt and freshly ground black pepper
  • 3 tsp. granulated garlic
  • 4 bone-in, skin-on chicken thighs (about 2 lb.)
  • 4 to 5 medium Yukon Gold or red-skin potatoes, each cut into 6 wedges (about 2 lb.)
  • 2 Tbs. honey
  • 2 tsp. finely chopped fresh oregano, plus sprigs for garnish

Nutritional Information

  • Calories (kcal) : 630
  • Fat Calories (kcal): 300
  • Fat (g): 33
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 18
  • Cholesterol (mg): 175
  • Sodium (mg): 880
  • Carbohydrates (g): 49
  • Fiber (g): 4
  • Sugar (g): 12
  • Protein (g): 35

Preparation

  • Position a rack in the center of the oven, and heat the oven to 450°F.
  • Lightly brush a large foil-lined rimmed baking sheet with oil. Arrange the lemon halves close together flesh side up in the center of the prepared pan. Brush the tops with 2 tsp. of the oil. Roast until just beginning to brown on the edges and the foil under the lemons turns dark brown and syrupy, 25 to 27 minutes.
  • Turn the lemon halves over with tongs, and rub the flesh over the dark spots on the foil to loosen the caramelized bits (the lemon flesh will turn brown). Transfer to a rimmed plate with any accumulated juices from the pan, and cool completely. Reserve the baking sheet.
  • Lower the oven temperature to 425°F. When the lemons are cool, squeeze 4 halves (including the pulp) into a large bowl. Add the accumulated juices from the plate (the juice will be thick and syrupy). Whisk in 1-1/2 tsp. salt, 1-1/2 tsp. granulated garlic, 1 tsp. oil, and 1/4 tsp. pepper. Add the chicken to the bowl, and toss to coat. Let sit at room temperature for 30 minutes, tossing occasionally. Put the chicken on the reserved baking sheet in a single layer skin side up. Rub any remaining marinade from the bowl evenly over the chicken.
  • Add the potatoes to the same bowl with the remaining 3 Tbs. oil, 1-1/2 tsp. granulated garlic, 1 tsp. salt, and 1/2 tsp. pepper. Toss to coat. Spread the potatoes in a single layer on the pan with the chicken.
  • Roast until an instant-read thermometer registers 165°F in the thickest part of the thighs, and the potatoes are light golden-brown, tossing the potatoes halfway through cooking time, about 40 minutes.
  • Meanwhile, squeeze the remaining 2 lemon halves, including the pulp, into a small bowl (the juice will be thick and syrupy). Mince the peel of 1 of the remaining lemon halves (discard the other), and add to the bowl along with the honey and oregano, mixing well to combine. Brush the lemon-honey glaze evenly onto the chicken thighs. Return to the oven for 5 minutes. Transfer the chicken to a plate, and tent with foil.
  • Turn the broiler to high, and broil until the potatoes are golden, turning the pan halfway through broiling time, 2 to 3 minutes more. Arrange the chicken and potatoes on a large platter, garnish with oregano sprigs, and serve.

Reviews

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Reviews (8 reviews)

  • bakergal53 | 11/08/2019

    I made this exactly as written (well, maybe a touch more honey). It was absolutely delicious!

  • dv8godd | 11/05/2019

    Did everything exactly as listed, with the exception of draining off most of the excess chicken fat prior to broiling. Loved it. Lemon flavor was intense and satisfying, especially with the chicken. Will definitely make again, though will take added effort to drain excess chicken fat a bit earlier (before applying the glaze) to further crisp the potatoes.

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