Lemon Garlic Chicken & Potatoes

Ingredients

• 6 bone-in skin-on chicken thighs (dried thoroughly)
• 12 small red potatoes (or 13; can use larger potatoes cut smaller)
• 1.5 tsp garlic powder (divided)
• 1.5 tsp onion powder (divided)
• 1.5 tsp smoked paprika (divided)
• 1 tsp thyme (divided)
• 0.5 tsp black pepper (divided)
• 1.5 tsp salt (divided)
• chili flakes (a pinch; optional; divided)
• 0.5 tsp baking powder (not baking soda; for chicken seasoning only)
• 8 cloves garlic (smashed)
• 0.5 cup fresh lemon juice
• 0.33 cup olive oil

Steps

1. 1

   In a small bowl, mix together the garlic powder, onion powder, smoked paprika, thyme, black pepper, salt, and optional chili flakes.

2. 2

   Separate the seasoning mixture into two equal portions in separate bowls. Add the 1/2 tsp of baking powder to one of the bowls and stir to combine.

3. 3

   Pat the chicken thighs completely dry with paper towels. Season the chicken all over, including underneath the skin, using the seasoning mixture that contains the baking powder.

4. 4

   Let the chicken marinate at room temperature for at least 30 minutes to allow the baking powder to react and the meat to reach a more even temperature for cooking.

5. 5

   While the chicken marinates, wash and chop the potatoes. Poke holes in the flesh of the potatoes with a fork to help them absorb the sauce.

6. 6

   Toss the prepared potatoes with the second bowl of seasoning (the one without baking powder).

7. 7

   In a separate bowl or measuring cup, whisk together the smashed garlic cloves, fresh lemon juice, and olive oil to create the sauce.

8. 8

   Preheat your oven to 425°F (215°C). Pour half of the lemon-garlic sauce into the bottom of a baking pan.

9. 9

   Layer the seasoned potatoes into the pan, then place the seasoned chicken thighs on top of the potatoes.

10. 10

    Place the pan on the lower or middle rack of the oven and roast for 30 minutes.

11. 11

    Remove the pan from the oven. Baste the chicken with the remaining lemon-garlic sauce.

12. 12

    Return the pan to the oven and roast for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

13. 13

    Optional: Turn the oven to broil for the last 1-2 minutes to further crisp the chicken skin, watching closely to prevent burning.

14. 14

    Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Notes

If the chicken skin begins to burn after the first 30 minutes, cover those specific parts with foil. For extra crispy potatoes, you can remove the chicken once it is cooked through and return the potatoes to the oven for a few more minutes. The author suggests roasting a tray of broccoli on the rack below during the final 20 minutes as a side dish.

Nutrition per serving

• main
• one-pan
• roasted
• chicken
• potatoes
• lemon-garlic
• gluten-free