Can I use dried herbs instead of fresh?

Absolutely, Use 1 teaspoon dried rosemary and 1 teaspoon dried thyme instead of the fresh. The flavor won't be quite as bright, so I like to add an extra squeeze of fresh lemon juice at the end to wake everything up.

How do I prevent the chicken from drying out?

Three secrets: 1) Keep the skin on for natural basting, 2) Place lemon slices underneath to create a little steam pocket, and 3) Don't overcook. Pull it at 165°F (74°C) - it'll keep cooking as it rests. Bone-in thighs are way more forgiving than breasts too.

Why do the potatoes need a head start?

They take longer to get tender and golden than the chicken does to cook through. That 20-minute jump start means everything finishes at the same time - no rock-hard potatoes or overdone chicken.

Can I make this ahead of time?

You bet, Prep everything up to adding the chicken to the pan, then cover and refrigerate for up to 8 hours. Just add 5 extra minutes to the cooking time since it's going in cold. The herbs actually get more flavorful as they marinate.

My chicken skin isn't crispy - what went wrong?

Two likely culprits: 1) You didn't pat the skin dry before seasoning (moisture is the enemy of crispiness), or 2) Your pan was overcrowded. Next time, try the broiler trick at the end - just watch it like a hawk.

Juicy One-Pan Lemon Herb Roasted Chicken & Potatoes in 45Min -

Name: Juicy One-Pan Lemon Herb Roasted Chicken & Potatoes in 45Min
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 4 bone-in, skin-on chicken thighs; 1.5 lbs baby potatoes, halved; 2 tbsp olive oil; 1 lemon, sliced; 4 cloves garlic, minced; 1 tbsp fresh rosemary, chopped; 1 tbsp fresh thyme leaves; 1 tsp salt; 1/2 tsp black pepper

Juicy One-Pan Lemon Herb Roasted Chicken & Potatoes in 45Min

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple and flavorful one-pan meal featuring tender roasted chicken and golden potatoes with a zesty lemon herb seasoning.

Author: RecipeZest
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Yield: 4 servings
Category: Main Course
Method: Roasting
Cuisine: Mediterranean
Diet: Low Calorie

Ingredients

Scale

4 bone-in, skin-on chicken thighs
1.5 lbs baby potatoes, halved
2 tbsp olive oil
1 lemon, sliced
4 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme leaves
1 tsp salt
1/2 tsp black pepper

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F (200°C).
Toss potatoes with 1 tbsp olive oil, half the garlic, half the herbs, salt, and pepper.
Spread potatoes on a sheet pan and roast for 20 minutes.
Rub chicken with remaining olive oil, garlic, herbs, salt, and pepper.
Add chicken and lemon slices to the pan with potatoes.
Roast for 25-30 minutes until chicken reaches 165°F (74°C).
Let rest 5 minutes before serving.

Notes

Use chicken breasts if preferred, but reduce cooking time by 5-7 minutes.
Swap rosemary or thyme with dried herbs if fresh aren’t available (use 1 tsp dried).
For crispier skin, broil for the last 2-3 minutes.

Find it online: https://recipeszest.com/slugone-pan-lemon-herb-roasted-chicken-potatoes-recipe/