One Pot Lemon Garlic Roasted Chicken and Potatoes
Servings: 4
Calories: 186kcal
Ingredients
- 3 tbsp extra virgin olive oil
- 4 chicken about 6 oz each, or 2 large chicken breasts, cut in half to make 4
- 1 lb potatoes fingerling, washed thoroughly and sliced in half (slice into quarters if needed to keep a somewhat even size for all)
- 10 cloves garlic
- 1 lemon sliced into rounds
- ¼ cup lemon juice
- 2 tbsp greek oregano
- 1 tbsp dried basil
- 1 tbsp dried thyme
- 1 tbsp fresh cracked pepper
- 2 tbsp salt celtic sea
Instructions
- Preheat oven to 400 degrees.
- In a glass baking dish, drizzle olive oil and swirl to coat the bottom of the dish.
- Add chicken breasts and potatoes to dish and sprinkle lemon juice, herbs, salt, and pepper over.
- Stir to mix.
- Add garlic and lemon to dish, placing over chicken and potatoes.
- Cover with aluminum foil.
- Bake, covered, for 20 minutes, until chicken is white and firm.
- Remove foil.
- Flip chicken to other side and stir potatoes, and cook until lightly browned and 165 degrees internal temperature, flipping every 5 minutes - which will be about 10-15 minutes total.
- If chicken is 155-160 degrees internal temoerature, and you'd like a little darker color on the dish, turn the broiler to high and finish cooking under broiler to get a lovely browned, crispy finish to the chicken.
- Serve immediately over rice, pasta, or vegetables - leftovers are fabulous over salads or in wraps and sandwiches!
Nutrition
Calories: 186kcal | Carbohydrates: 20g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 3503mg | Potassium: 565mg | Fiber: 4g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 35.8mg | Calcium: 79mg | Iron: 5.3mg