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best roasted chicken thighs and potatoes
Carmen Spillette

Lemon Garlic Roasted Chicken and Potatoes

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This roasted chicken and potatoes hit like a flavor boss! I’m talking juicy chicken thighs, tender creamy potatoes, and a punchy tomato lemon garlic marinade that’ll make you want seconds (and thirds). 
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4
Course: Mains
Cuisine: American
Calories: 721
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 8 chicken thighs bone-in / skin-on
  • 4 white potatoes quartered
  • 1 red bell pepper cut into pieces
  • 1 onion cut into pieces
  • 2 tablespoon olive oil
  • 2 tablespoon tomato paste
  • 4 cloves garlic minced
  • Juice of 1 lemon
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • ½ teaspoon black pepper
  • Garnish: chopped parsley

Equipment

Method
 

  1. Preheat your oven to 375 °F (190 °C) (inferred).
  2. In a bowl, whisk together olive oil, tomato paste, minced garlic, lemon juice, smoked paprika, onion powder, oregano, salt, and black pepper.
  3. Pat chicken thighs dry. Add the thighs to the marinade and toss so they’re coated well.
  4. In a roasting tray, spread the quartered potatoes, bell pepper and onion in a single layer on the bottom.
  5. Place the chicken thighs skin side down on top of the vegetables.
  6. Roast in the oven for 40 minutes, flipping the chicken halfway (so skin side ends up on top) to get that golden crisp. Broil for 5 minutes at the very end. Make sure not to burn it.
  7. After roasting, allow the chicken to rest for 5 minutes. Garnish with chopped parsley and serve.

Notes

  • To save time and more flavor. Marinate the chicken in advance. All you have to do is preheat, prep the vegetables and roast.
  • Start by roasting the chicken skin-side down, then flip it halfway so the skin gets crispy.
  • For extra crisp skin, broil for 1–2 minutes at the end — watch closely.
  • Let the chicken rest after roasting so juices redistribute and stay in the meat.

Nutrition

Serving: 4gCalories: 721kcalCarbohydrates: 38gProtein: 41gFat: 45gSaturated Fat: 11gPolyunsaturated Fat: 9gMonounsaturated Fat: 21gTrans Fat: 0.2gCholesterol: 221mgSodium: 832mgPotassium: 1395mgFiber: 6gSugar: 5gVitamin A: 1482IUVitamin C: 76mgCalcium: 60mgIron: 4mg

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