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The Zesty Lemon Rosemary Chicken & Crispy Potato Bake is a delightful dish that brings together the vibrant flavors of fresh herbs and citrus with the heartiness of roasted potatoes and succulent chicken. This recipe is not only easy to prepare but also offers a satisfying meal that appeals to the senses. Imagine the aroma of rosemary mingling with the bright scent of lemon wafting through your kitchen while the chicken roasts to golden perfection. The crispy edges of the potatoes provide a satisfying contrast to the tender chicken, making this dish a favorite for family dinners or casual gatherings.

Lemon Rosemary Chicken & Potato Sheet Pan

Experience a burst of flavor with this Zesty Lemon Rosemary Chicken & Crispy Potato Bake! This easy-to-make dish features juicy chicken thighs marinated in fresh lemon and fragrant rosemary, paired with crispy Yukon Gold potatoes for a satisfying meal. Cooked on a single sheet pan, it simplifies cleanup while allowing the flavors to meld beautifully. Ideal for family dinners or gatherings, this recipe will have everyone coming back for seconds. Enjoy a delightful culinary adventure!
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Ingredients
  

4 chicken thighs (bone-in, skin-on for best flavor)

4 medium-sized Yukon Gold potatoes, chopped into chunks

1 large lemon, zested and juiced

4 cloves garlic, minced

2 tablespoons fresh rosemary, finely chopped (or 1 tablespoon dried)

1 teaspoon dried oregano

1 teaspoon paprika

½ teaspoon salt (adjust to taste)

½ teaspoon black pepper

¼ cup olive oil

Fresh rosemary sprigs, for garnish

Lemon wedges, for serving

Instructions
 

Prep the Chicken and Marinade: In a large bowl, combine the lemon juice, lemon zest, minced garlic, chopped rosemary, oregano, paprika, salt, pepper, and olive oil. Whisk together until well combined. Add the chicken thighs to the bowl and coat them evenly with the marinade. Let it sit for at least 30 minutes, or if you have time, marinate in the refrigerator for a few hours to enhance the flavor.

    Prepare the Potatoes: Preheat your oven to 425°F (220°C). In another bowl, toss the chopped Yukon Gold potatoes with a little olive oil, salt, and pepper until they are well coated.

      Arrange on Sheet Pan: On a large sheet pan, arrange the marinated chicken thighs in the center. Spread the seasoned potatoes around the chicken, ensuring they are in a single layer for even cooking.

        Bake: Place the sheet pan in the preheated oven and bake for about 35-40 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and the potatoes are tender and golden brown.

          Broil for Extra Crispiness (Optional): If you like your chicken skin extra crispy, switch the oven to broil mode for the last 3-5 minutes of cooking. Keep a close eye to avoid burning.

            Serve: Once done, remove the sheet pan from the oven. Let it rest for 5-10 minutes. Garnish with fresh rosemary sprigs and serve with lemon wedges on the side for an extra zesty kick.

              Enjoy your flavorful and aromatic Lemon Rosemary Chicken & Potato Bake!

                Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings