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In the world of culinary delights, few dishes can rival the simplicity and flavor of Zesty Lemon Herb Chicken paired with Herbaceous Potato Bake. This recipe is a harmonious blend of bright citrus notes, aromatic herbs, and tender chicken, all roasted together for a hassle-free meal. Perfect for weeknight dinners or special occasions, this dish not only satisfies the palate but also offers a burst of vibrant colors that make it a feast for the eyes. Join us as we explore the ingredients, preparation methods, and the delightful experience of creating this one-pan wonder.

Sheet Pan Lemon Herb Chicken and Potatoes

Discover the vibrant flavors of Zesty Lemon Herb Chicken paired with Herbaceous Potato Bake in this delightful recipe. Learn to marinate tender chicken thighs in zesty lemon, aromatic herbs, and garlic, then roast them alongside creamy baby potatoes for a colorful, one-pan meal. Perfect for weeknight dinners or special occasions, this dish not only pleases the palate but also elevates your dinner table with its beautiful presentation and delicious taste. Enjoy the ease and satisfaction of creating this flavorful dish!
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Ingredients
  

For the Chicken:

4 boneless, skinless chicken thighs

2 tablespoons olive oil

Zest and juice of 1 large lemon

3 cloves garlic, minced

1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)

1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)

Salt and pepper to taste

For the Potatoes:

1.5 pounds baby potatoes, halved

2 tablespoons olive oil

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Prepare the Marinade: In a bowl, combine olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, salt, and pepper. Whisk until well combined.

      Marinate the Chicken: Place the chicken thighs in a large zip-top bag or bowl. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the bowl and let it marinate in the refrigerator for at least 30 minutes (or up to 2 hours for maximum flavor).

        Prepare Potatoes: While the chicken is marinating, in a separate bowl, toss the halved baby potatoes with olive oil, smoked paprika, salt, and pepper until well coated.

          Arrange on Sheet Pan: On a large sheet pan, spread the seasoned potatoes out in a single layer. Bake in the preheated oven for 15 minutes.

            Add Chicken: After 15 minutes, remove the sheet pan from the oven and push the potatoes to one side. Add the marinated chicken thighs to the other side of the pan. Drizzle any remaining marinade from the chicken over the potatoes.

              Bake Together: Return the sheet pan to the oven and bake for an additional 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and the potatoes are golden and tender.

                Garnish and Serve: Once done, remove from the oven. Let it rest for a few minutes. Garnish with freshly chopped parsley before serving.

                  Enjoy your delightful one-pan meal that bursts with zesty flavors and is a breeze to clean up afterward!

                    Prep Time, Total Time, Servings: 10 minutes | 50 minutes | Serves 4