Description
A simple yet flavorful one-pan roasted chicken dish with bright lemon, aromatic garlic, and fresh herbs. Perfect for weeknight dinners with minimal cleanup!
Ingredients
Scale
For the Crust:
- For the chicken:
- 4 bone-in, skin-on chicken thighs
- 2 bone-in, skin-on chicken drumsticks
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- For the vegetables:
- 1 lb baby potatoes, halved
- 1 large lemon, sliced
- 1 head garlic, cloves separated (peeled or unpeeled)
- 1 red onion, cut into wedges
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme leaves
- For the sauce:
- 3 tbsp melted butter
- 2 tbsp lemon juice
- 1 tsp garlic powder
- 1/2 tsp red pepper flakes (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 425°F (220°C).
- Pat chicken dry and season with salt and pepper on both sides.
- In a large bowl, toss potatoes, lemon slices, garlic cloves, and red onion with olive oil, rosemary, and thyme.
- Spread vegetable mixture evenly on a large rimmed baking sheet.
- Arrange chicken pieces skin-side up on top of vegetables.
- In a small bowl, whisk together melted butter, lemon juice, garlic powder, and red pepper flakes.
- Brush half of the butter mixture over the chicken.
- Roast for 35 minutes, then brush with remaining butter mixture.
- Continue roasting for another 15-20 minutes until chicken reaches 165°F (74°C) internally and skin is crispy.
- Let rest for 5 minutes before serving.
Notes
For crispier skin, broil for the last 2-3 minutes. Leftovers keep well refrigerated for 3 days. Substitute dried herbs if fresh aren’t available (use 1/3 the amount).