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


  • 1/4 c
    olive oil
  • 2
    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


  1. Preheat 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.
  2. On a rimmed baking sheet, toss the potatoes, chicken, rosemary and sliced lemon with the dressing; season to taste.
  3. Arrange 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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