Oven-Roasted Chicken and Potatoes

Recently updated on March 31st, 2021

Oven-Roasted Chicken and Potatoes

Yields6 Servings

Cook Time35 mins

Rating

Ingredients

 6 bone-in chicken thighs 1 ½ pounds
 5 ½ lbs baby Yukon gold potatoes, quartered
 1 lemon, halved
 1 tsp salt
 ½ tsp pepper
 2 tbsp canola oil

Directions

1

Preheat the oven to 450°F. Place the chicken, potatoes, and lemon in an ungreased 9×13-inch pan. Season with salt and pepper, add the oil, and toss to coat. Bake for 30 minutes, or until the internal temperature of the chicken is 165°F and the skin is golden brown. Let rest for 5 minutes then squeeze the lemon over the chicken and potatoes. Serve.

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Ingredients

 6 bone-in chicken thighs 1 ½ pounds
 5 ½ lbs baby Yukon gold potatoes, quartered
 1 lemon, halved
 1 tsp salt
 ½ tsp pepper
 2 tbsp canola oil

Directions

1

Preheat the oven to 450°F. Place the chicken, potatoes, and lemon in an ungreased 9x13-inch pan. Season with salt and pepper, add the oil, and toss to coat. Bake for 30 minutes, or until the internal temperature of the chicken is 165°F and the skin is golden brown. Let rest for 5 minutes then squeeze the lemon over the chicken and potatoes. Serve.

Oven-Roasted Chicken and Potatoes

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