Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crispy Lemon Herb Chicken and Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 51 reviews
  • Author: Maria
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 70 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying and Roasting
  • Cuisine: American
  • Diet: Halal

Description

Crispy Lemon Herb Chicken and Potatoes is a flavorful and comforting dish featuring golden, crispy-skinned chicken thighs cooked with tender little potatoes in a zesty lemon and herb-infused sauce. Perfectly balanced with fresh parsley and oregano, this recipe combines stovetop searing and oven roasting to create a deliciously juicy and aromatic meal that serves four.

Ingredients

Scale

Chicken and Seasoning

  • 6 chicken thighs (skin on)
  • Salt & pepper (to taste)
  • 1 tablespoon olive oil

Vegetables & Aromatics

  • 1/2 medium onion (chopped)
  • 6 garlic cloves (whole, peeled)
  • 3/4 pound little potatoes

Liquid & Flavorings

  • 2 (10 fluid ounce) cans chicken broth
  • Juice from 1 lemon
  • 1 teaspoon honey
  • 1 tablespoon Dijon mustard
  • Pinch of Italian seasoning

Herbs

  • 1 tablespoon fresh parsley (chopped, or to taste)
  • 1 tablespoon fresh oregano (chopped, or to taste)

Instructions

  1. Preheat Oven. Preheat your oven to 350°F (175°C) and position the oven rack in the middle to ensure even cooking.
  2. Season Chicken. Pat the chicken thighs dry, then season both sides generously with salt and pepper.
  3. Brown Chicken. Heat olive oil in a large, deep skillet over medium-high heat. When hot, place chicken thighs skin side down in the skillet. Cook for 8-10 minutes until the skin turns crispy and golden brown, adjusting heat as needed to prevent excessive splattering. Flip and cook for an additional 3-4 minutes.
  4. Prepare Onion. While the chicken cooks, chop the onion finely.
  5. Remove Chicken. Once browned, remove the chicken from the skillet and set aside, leaving the drippings in the pan.
  6. Sauté Onion. Add the chopped onion to the skillet and sauté for about five minutes or until they become lightly browned and fragrant.
  7. Add Liquids and Seasonings. Pour in the chicken broth, lemon juice, honey, Dijon mustard, add the garlic cloves, Italian seasoning, and additional salt and pepper if desired. Stir well to dissolve the mustard and combine flavors.
  8. Add Chicken and Potatoes to Pan. Return the chicken thighs to the skillet, then arrange the little potatoes evenly around the chicken pieces.
  9. Oven Cook. Transfer the skillet to the preheated oven and roast for 45 minutes, allowing the chicken to cook through and the potatoes to become tender.
  10. Prepare Fresh Herbs. While the dish is roasting, chop fresh parsley and oregano and set aside for garnish.
  11. Serve. Once cooked, remove the skillet from the oven, sprinkle the chopped herbs over the chicken and potatoes, and serve immediately for a fresh, flavorful finish.

Notes

  • Ensure the chicken skin is patted dry before seasoning to get a crispy crust.
  • If your skillet is not oven-safe, transfer contents to a baking dish before roasting.
  • The little potatoes can be halved if they are large to ensure even cooking.
  • You can substitute fresh herbs with dried ones but use less quantity as dried herbs are more concentrated.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven or microwave.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://sweetindulgencescakes.com/crispy-lemon-herb-chicken-and-potatoes-recipe/