Lemon-Roasted Chicken Thighs & Potatoes
Zest up your chicken dinner for the summer! All signs point to lemon as the seasonal flavor. This recipe packs serious protein and tastes great. Paired with golden potatoes, we’ve got your next dinner covered. Enjoy!
4 chicken thighs (can be boneless or bone-in, skin-on)
1 ½ pounds golden potatoes, cut into 1-inch cubes
1 leek, finely chopped
¼ cup olive oil
2 lemons (1 zested and juiced) and 1 thinly sliced
2 tablespoons Italian seasoning
1 garlic clove, minced
Salt and pepper to taste
1. Preheat oven to 400° F. In a small bowl, combine oil, lemon zest and juice, garlic and salt and pepper.
2. On a rimmed baking sheet, toss the potatoes, leeks and chicken with oil mixture. Sprinkle with Italian seasoning and salt and pepper, then top each chicken thigh with a slice of lemon.
3. Roast, turning potatoes once, until potatoes are golden-brown and tender and chicken is cooked through, about 40-50 minutes.
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