Lemon-Rosemary Roasted Chicken Thighs w/ Potatoes

Daily Inspiration S


A great one-dish meal!

From Everyday with Rachel Ray

★★★★★ 2 votes
10 Min
35 Min


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1/4 c
olive oil
lemons (1 zested and juiced - 1 1/2 tsp. zest and 4 tbsp. juice) and 1 thinly sliced
1 Tbsp
dijon mustard
2 clove
garlic, minced
1 1/2 lb
red potatoes, cut into 1 inch cubes
1 1/2 lb
bone-in, skin-on, chicken thighs
4 sprig(s)

How to Make Lemon-Rosemary Roasted Chicken Thighs w/ Potatoes


  • 1Preheat oven to 425 degrees. In a small bowl, whisk the olive oil, lemon zest, lemon juice, mustard and garlic; season the dressing with salt and pepper.
  • 2On a rimmed baking sheet, toss the potatoes, chicken, rosemary and sliced lemon with the dressing; season to taste.
  • 3Arrange the potato mixture and chicken (skin side up) in a single layer. Roast, turning the potatoes once, until the potatoes are golden brown and tender and the chicken is cooked through, 35-40 minutes.

Printable Recipe Card

About Lemon-Rosemary Roasted Chicken Thighs w/ Potatoes

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Diabetic, Low Fat, Dairy Free, Low Carb
Other Tags: Quick & Easy, Healthy

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