Lemon Herb Chicken & Potatoes

Lemon Herb Chicken & Potatoes

Golden potatoes and juicy lemon-thyme chicken share one tray. Add a green salad and dinner is ready to gather around.

Ingredients

Serves 4. Unit conversion uses grams → ounces and milliliters → US fluid ounces; other units stay as written.

• 700 g potatoes, cut into 2 cm pieces
• 3 tbsp olive oil
• ¾ tsp salt
• ½ tsp black pepper
• 600 g boneless skinless chicken breasts, 4 similar-sized pieces
• 1 lemon, half sliced and half juiced
• 3 garlic cloves, minced
• 1 tsp dried thyme

Let’s make it

1. 01

   Heat the oven to 220°C / 425°F. Toss the potatoes with 2 tablespoons of oil, half the salt, and half the pepper on a large baking tray. Roast for 15 minutes.

2. 02

   Do not wash raw chicken. In a bowl, coat the chicken with the remaining oil, salt, pepper, lemon juice, garlic, and thyme. Wash hands and surfaces after handling it.

3. 03

   Turn the potatoes. Add chicken and lemon slices to the tray without crowding. Roast for 18–20 minutes more, or until the potatoes are tender and the thickest part of each breast reaches 74°C / 165°F.

4. 04

   Rest the chicken for 5 minutes before slicing. Use clean utensils and serve with the potatoes.

Published 2026-10-01 · Updated 2026-10-01 · CozyYum