Lemon Roasted Chicken and Potatoes

Ingredients

• 1/4 cup olive oil
• 2 Tbsp. lemon zest, about 3-4 lemons
• 3 Tbsp. fresh lemon juice
• 4 cloves garlic, minced
• 1 Tbsp. Italian seasoning
• 1 tsp. onion powder
• 1 tsp. dried thyme
• 1/2 tsp. paprika
• 1/4 tsp. crushed red pepper flakes
• 2 1/2 lbs. bone-in-skin-on chicken thighs
• 1 1/2 lbs. russet potatoes, about 2 large, peeled, halved + cut into wedges
• 1 large onion, peeled and quartered
• 1 lemon, thinly sliced
• Fresh parsley, chopped, for garnish
• Kosher salt and fresh black pepper

Instructions

1. 1

   Preheat the oven to 425 F. Line a rimmed baking pan with parchment paper and set aside.

2. 2

   Combine the olive oil, lemon zest, lemon juice, garlic, Italian seasoning, onion powder, thyme, paprika, and red pepper flakes.

3. 3

   Add the chicken, potatoes, and onions to a large bowl. Pour the lemon spice mixture, season to taste with salt and pepper, and toss thoroughly to combine.

4. 4

   Arrange the chicken skin side up, potatoes, and onions on the prepared baking pan. I like to lightly season everything with salt and pepper once arranged on the pan to ensure it is seasoned well before going in the oven.

5. 5

   Cover tightly with aluminum foil and bake, covered, for 40 minutes.

6. 6

   Uncover, toss the potatoes around and spoon some of pan juices over the chicken. Top with lemon slices, and continue baking, uncovered, for additional 25-30 minutes or until chicken is fully cooked and potatoes are tender.

7. 7

   Remove from the oven and let rest for 5-10 minutes. Garnish with fresh parsley before serving.