Lemon Garlic Herb Chicken and Potatoes

Why Make This Recipe

Lemon Garlic Herb Chicken and Potatoes is a simple yet flavorful dish that brings together the freshness of herbs and the zesty taste of lemon. It’s perfect for family dinners or casual gatherings. The chicken is juicy and tender, while the potatoes and carrots soak up all the delicious flavors. Plus, it’s a one-pot meal, making cleanup a breeze!

How to Make Lemon Garlic Herb Chicken and Potatoes

Ingredients:

5 bone-in chicken thighs
2 pounds creamer potatoes, cut into 1 1/2 inch chunks
5 carrots, peeled and chopped into chunks
1 medium onion, roughly chopped
6 cloves garlic, diced
3 teaspoons Herbes de Provence
3 tablespoons olive oil
1 lemon, sliced
1 1/2 teaspoons kosher salt
1 teaspoon pepper
Fresh chopped parsley
4 tablespoons butter
1 garlic clove, minced
1 teaspoon Herbes de Provence
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

Preheat the oven to 425 degrees.
In a Dutch oven, place the potatoes, carrots, onions, garlic, olive oil, salt, and pepper. Mix until combined. Cover and bake for 20 minutes.
In a small bowl, melt the butter and garlic in the microwave for about 30 seconds. Stir in Herbes de Provence, salt, and pepper.
Pat the chicken thighs dry with a paper towel. Brush the melted butter mixture on the chicken, making sure to get some under the skin.
After 20 minutes, remove the Dutch oven from the oven. Place the chicken thighs on top of the potatoes. Pour any leftover butter over the potatoes and add the lemon slices.
Bake uncovered for 40-45 minutes, or until the chicken’s internal temperature reaches 164 degrees.
If the skin isn’t crispy enough, place the dish under the broiler for 3-5 minutes.
Let it rest for 5-10 minutes before garnishing with fresh parsley.

How to Serve Lemon Garlic Herb Chicken and Potatoes

Serve this dish hot right from the oven. You can place the chicken and vegetables on a large platter for family-style serving, or dish it out onto individual plates. This meal goes well with a simple green salad or some crusty bread to soak up the juices.

How to Store Lemon Garlic Herb Chicken and Potatoes

If you have leftovers, let the dish cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving again.

Tips to Make Lemon Garlic Herb Chicken and Potatoes

Make sure to pat the chicken dry before applying the butter mixture. This helps to get crispy skin.
Feel free to add other vegetables like bell peppers or zucchini based on your preference.
For extra flavor, marinate the chicken in the olive oil and herbs for a few hours before cooking.

Variation

You can substitute chicken thighs with chicken breasts if you prefer white meat. Just adjust the cooking time, as breasts may cook faster.

FAQs

1. Can I use boneless chicken in this recipe?
Yes, you can use boneless chicken. Just check the cooking time, as boneless chicken typically cooks faster.

2. What if I don’t have Herbes de Provence?
You can use a mix of dried thyme, rosemary, and basil as a substitute.

3. Can I make this recipe in a slow cooker?
Absolutely! You can layer the ingredients in a slow cooker and cook on low for 6-7 hours or high for 3-4 hours. Just check the chicken for doneness.