Baked Lemon Herb Chicken with Roasted Potatoes

A simple, wholesome dinner of juicy baked chicken thighs with crispy roasted potatoes — all seasoned with lemon, garlic, and herbs. Naturally gluten-free and incredibly satisfying.

Ingredients

• •4 bone-in chicken thighs
• •500g (1 lb) baby potatoes, halved
• •3 tablespoons olive oil
• •3 cloves garlic, minced
• •Zest and juice of 1 lemon
• •1 teaspoon dried rosemary
• •1 teaspoon dried thyme
• •Salt and black pepper, to taste
• •Fresh parsley, for garnish

Instructions

1. 1. Preheat oven to 200°C (400°F). Mix olive oil, garlic, lemon zest, lemon juice, rosemary, thyme, salt, and pepper in a small bowl.
2. 2. Place halved potatoes in a large baking dish. Drizzle with half the herb mixture and toss to coat. Nestle chicken thighs among the potatoes and brush generously with the remaining herb mixture.
3. 3. Roast for 40–45 minutes until chicken is golden brown and the internal temperature reaches 75°C (165°F), and potatoes are crispy and fork-tender.
4. 4. Rest for 5 minutes. Garnish with fresh parsley and serve straight from the pan.